Best Easy Peach Tart Recipes

EASY PEACH TART

Easy Peach Tart image

This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you! Enjoy!

Provided by Sorrie_Lue

Categories Tarts

Time 40m

Yield 8-10 pieces

Number Of Ingredients 9

Ingredients

4 cups frozen peaches, mostly thawed
1 frozen pie crust, thawed, rolled out
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup sugar
4 teaspoons flour
2 teaspoons lemon juice or 2 teaspoons rum
2 ounces milk
parchment paper

Steps:

Preheat oven to 375 degrees.
Place pie crust on a parment paper lined cookie sheet.
Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
"Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
Fold the lip of the pie crust over the edge of the peaches.
Coat the edge of the crust with milk.
Bake 35 minutes or until mixture is bubbly and crust is golden brown.
Allow to set before serving.
(If your crust bakes faster than your peaches, just cover the it with some foil.).

EASY PEACH & ALMOND TART

Easy peach & almond tart image

Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Treat

Time 1h45m

Number Of Ingredients 11

Ingredients

500g pack puff pastry
a little flour, for dusting
3 ripe peaches, each cut into 6 wedges
crème fraîche, to serve
175g ground almonds
50g toasted flaked almonds, plus a handful more to decorate
250g tub mascarpone
25g butter, softened
200g golden caster sugar, plus 1 tbsp to decorate
2 eggs
½ tsp almond extract

Steps:

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with baking parchment; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10-15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.
Lower the oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.

Nutrition Facts : Calories 998 calories, Fat 72 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

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