Best Peach Tart Paula Deen Recipes

BEST PEACH TART-PAULA DEEN

Steps:

• Preheat the oven to 375°F.
• To make the crust:.
• Please the flour, butter and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart plan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
• Lower the oven to 350°F.
• To make the filling:.
• If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as the peaches will shrink during cooking.
• Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
• To make the glaze:.
• Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

PEACH CREAM TART

Steps:

• Preheat the oven the 375 °F.
• To make the crust: Place the 1 1/4 cups flour, butter, and 2 tablespoons sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom with 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
• Lower the oven temperature to 350 °F.
• To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking.
• Combine the egg yolks, 3/4 cups sour cream, sugar and 1/4 cup flour and beat until smooth. Pour the mixture over the peaches.
• Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
• To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
• *Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.

2BLEU'S GEORGIA PEACH CREAM CHEESE TART

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.

FRESH PEACH COBBLER (PAULA DEEN)

Steps:

• Preheat oven to 350°.
• Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.
• Bring to a boil, then reduce heat and simmer for 10 minutes.
• Remove from the heat.
• Place butter in a deep baking dish and put in the oven to melt.
• Mix remaining cup of sugar, flour and milk slowly to prevent clumping.
• Pour mixture over melted butter.
• DO NOT STIR!
• Spoon fruit over top, gently pouring in syrup.
• Batter will rise to the top during baking.
• Bake for 30 to 45 minutes.

THE LADY AND SONS EASY PEACH COBBLER ( PAULA DEEN )

Steps:

• Preheat oven to 350 degrees.
• Place butter in oven in a 2-quart baking dish to melt.
• Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
• Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
• Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
• Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.