Best Giant Peach Nectarine Apricot Meringue Tart Recipes
NECTARINE AND PEACH SUMMER TART
Provided by Susan Herrmann Loomis
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
- Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
- In a small bowl whisk together the cream, sugar, egg and the nut powders. If you don't find hazelnut powder, simply substitute almond powder.
- When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.
PEACH TARTLETS WITH APRICOT GLAZE
This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.
Provided by foodelicious
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 32m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
- Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
- Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
- Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 21.5 g, Fat 10.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 73.6 mg, Sugar 6.7 g
NECTARINE AND PEACH SUMMER TART
Provided by Susan Herrmann Loomis
Categories Fruit Dessert Bake Nectarine Peach Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
- 2. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
- 3. In a small bowl whisk together the cream, sugar, egg and th e nut powders. If you don't find hazelnut powder, simply substitute almond powder.
- 4. When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.
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