BLUEBERRY & PEACH CREAM TART
Whip up this yummy Blueberry & Peach Cream Tart. Fresh blueberries look (and taste) terrific on top of this sweet, easy-to-make peach cream tart.
Provided by My Food and Family
Categories Fruit Desserts
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
- Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
- Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
- Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
- Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 13 g, Protein 4 g
PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
- Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
- Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
- Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
- Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.
HEAVENLY BLUEBERRY TART
Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY CREAM CHEESE TART
DELICIOUS tart that is not only beautiful but is pretty easy to make. Recipe adapted from Debbie Fields', Great American Desserts.
Provided by hollyfrolly
Categories Tarts
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crust:
- In a bowl combine the cookie crumbs and melted butter. Press the crust over the bottom and along the sides of the pan to form an even crust. Bake for 12 minutes. Remove pan and cool on a wire rack.
- Filling:.
- Mix cream cheese, eggs, sugar, vanilla and lemon peel in a mixing bowl. With an electric mixer, mix on medium speed until well combined and smooth.
- Spoon filling onto the prepared crust and spread evenly.
- Bake for 20 minutes until filling is firm.
- Remove tart from oven and cool on a wire rack.
- Topping:.
- Over a medium low heat, melt red currant jelly until liquified. Remove from heat and pour over rinsed, picked over blueberries. Combine well to coat berries.
- Spoon berries over the filling, cool for 15-20 minutes prior to refrigerating for at least 2 hours.
Nutrition Facts : Calories 323.5, Fat 19.9, SaturatedFat 12.1, Cholesterol 107, Sodium 109.4, Carbohydrate 33.6, Fiber 1.1, Sugar 27.2, Protein 4.1
2BLEU'S GEORGIA PEACH CREAM CHEESE TART
This is a wonderful and light spring/summer dessert. You can use any fruit you like, even mixed fruit works well. You can also use frozen fruit, although fresh is recommended. If you prefer, you can use a sheet of puff pastry in lieu of the phyllo. Time does not include chill time.
Provided by 2Bleu
Categories Tarts
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 9
Steps:
- CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
- CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
- FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.
Nutrition Facts : Calories 282.3, Fat 10.5, SaturatedFat 5.6, Cholesterol 30.6, Sodium 455.1, Carbohydrate 40.3, Fiber 1.1, Sugar 21.4, Protein 7.7
PEACH-BLUEBERRY CRUMBLE TART
This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
FREDERICKSBURG PEACH CREAM CHEESE TART
Make and share this Fredericksburg Peach Cream Cheese Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Tarts
Time 2h55m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
- Cut the chilled butter into ½ inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
- Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
- Continue mixing 10 seconds longer.
- If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
- Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
- Preheat oven to 375°.
- Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
- Add in mascarpone and vanilla; beat on medium speed until combined.
- Add the eggs and beat on med-high for about 1 minute.
- Add in the flour and salt; mix on low speed until combined.
- Spoon the cream cheese mixture into the unbaked tart crust.
- Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
- Peel and pit the peaches and cut them in half.
- Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
- Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
- Coat the fruit in the cinnamon-sugar mixture.
- Arrange 6 halves around the outer edge of the pie.
- Place the seventh half in the center; cut the remaining fruit in ½-inch dice and coat with the remaining cinnamon-sugar mixture.
- Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
- Bake for 50-55 minutes.
- Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
- Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
- Remove the tart from the oven and brush the glaze over the top.
- Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
- Serve at room temperature.
Nutrition Facts : Calories 667.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 161.4, Sodium 342.3, Carbohydrate 87.2, Fiber 2.9, Sugar 49.4, Protein 9.9
RUSTIC PEACH BLUEBERRY TART
A Vegetarian Times recipe. This recipe is wonderful when peaches and blueberries are in season. When they aren't in season you can either substitute 6 1/2 cups of whatever fruits and berries are in season or use frozen fruit. COOKING TIME INCLUDES CHILLING AND STANDING TIME
Provided by Dreamer in Ontario
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make Cornmeal Crust:.
- Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
- Add cheese and butter, and blend until dough resembles coarse meal.
- Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
- Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
- Preheat oven to 425°F.
- To make Peach-Blueberry Filling:.
- Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
- Let stand 15 minutes, or until sugar is dissolved.
- Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
- Fold in edge 1/2 inch to create sides.
- Slide parchment and dough onto ungreased baking sheet or pizza pan.
- Using a slotted spoon, place fruit in center of crust .
- Discard the juice.
- Bake 15 minutes at 425°F.
- Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
- Allow tart to cool 10 minutes.
- Slide tart from parchment onto serving plate.
- Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 319.4, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 166.8, Carbohydrate 51.3, Fiber 2.8, Sugar 28.9, Protein 5.1
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