FRENCH PEACH TART
Serve this classic dessert made with peaches and Bisquick® mix - perfect if you love French cuisine.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray; lightly sprinkle with 2 tablespoons Bisquick mix.
- In medium bowl, stir 2 cups Bisquick mix and the granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. On cookie sheet, roll dough into 12x10-inch rectangle; pinch edges to form 1/2-inch rim.
- Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes. With large spatula, remove crust to cooling rack; cool completely, about 30 minutes.
- In chilled medium deep bowl, beat whipping cream, sour cream, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until stiff peaks form. Spread whipped cream evenly over crust. Arrange peach slices over whipped cream. Brush with jelly. Store in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg
PRETTY PEACH TART
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
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.
PEACH TARTE TATIN
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
- Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
- Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.
CLASSIC FRENCH FRUIT TART
This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.
Categories Desserts
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Make the Crust: Complete the pâte sucrée through baking and cooling.
- Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
- Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
- Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
- Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
- Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.
Nutrition Facts : Calories 349, Fat 16 g, Carbohydrate 47 g, Protein 5 g, SaturatedFat 10 g, Sugar 29 g, Fiber 2 g, Sodium 95 mg, Cholesterol 108 mg
EASY FRENCH PEACH PIE
This very rich and easy-to-make pie is a modified family recipe. It can be made with either peaches or apples.
Provided by BugNBear
Categories World Cuisine Recipes European French
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
- Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 47.6 g, Cholesterol 24.6 mg, Fat 8.6 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 2.4 g, Sodium 133.2 mg, Sugar 35.3 g
FRESH PEACH TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
- Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
- Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
- Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.
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