Best Chamomile Peach Tarts Recipes

PRETTY PEACH TART

Pretty Peach Tart image

When ripe peaches finally arrive at local fruit stands, this is the first recipe I reach for. The tart is perfection-a delightful way to celebrate spring's arrival! You can make the tart with other varieties of fruit, too. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
FILLING:
2 pounds peaches (about 7 medium), peeled and sliced
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/4 cup sliced almonds
Whipped cream, optional

Steps:

Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

STONE-FRUIT GALETTE

Stone-Fruit Galette image

Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h40m

Yield Makes one 9-inch tart

Number Of Ingredients 10

Ingredients

1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
1/3 cup granulated sugar (1/2 cup if using apricots)
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
1 disk Pate Brisee (Pie Dough)
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar (optional), for sprinkling
Whipped cream, for serving

Steps:

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.