Peach And Custard Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEACH AND CUSTARD TART



Peach and Custard Tart image

This Peach Custard Tart is prefect with your morning coffee or after dinner for dessert! This recipe will make (6) 5" x 3" tarts or one large 12" x 8" tart.

Provided by Dan

Categories     Dessert

Time 50m

Number Of Ingredients 12

(2) 14 oz. bag frozen, sliced peaches, defrosted (if using fresh you'll need about 6)
1 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
2 cups white whole wheat flour
1/2 teaspoon salt
2 cups whole milk
1 cup International Delight Simply Pure Vanilla
3 egg yolks
1/2 cup sugar
1/2 cup cornstarch
1/2 cup peach jelly, thinned with a tablespoon of water

Steps:

  • Start by making the crust. In a stand mixer, cream together the butter and sugars for 5 minutes.
  • Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap.
  • Chill in the refrigerator while you make the pastry cream.
  • Add the milk and Simply Pure Coffee Creamer to a pot over medium heat.
  • Whisk in the egg yolks one at a time until completely mixed in.
  • Whisk in the sugar and then bring to a simmer.
  • In a small bowl, mix the cornstarch with 1/4 cup of the milk mixture from the pot until there are no lumps.
  • Slowly pour the cornstarch mixture back into the pot while whisking until it thickens.
  • Cook for one minute, whisking then remove the pot from the heat.
  • Preheat the oven to 400 degrees.
  • Roll out the dough on a floured surface until it's a little larger than your tart pan. You'll want the dough pretty thick, about 1/2″ so you get a nice, thick crust.
  • Lightly press the dough into the tart pan, trimming off the edges when you're done.
  • Poke the bottom of the crust with a fork so it doesn't rise.
  • Bake for 10 minutes then remove from the oven.
  • Fill the crust with the pastry cream and then layer on the sliced peaches.
  • Bake for 30 minutes until the peaches are slightly brown on the edges and the pastry cream is bubbling.
  • Brush the tops with the jelly and let cool.
  • Serve at room temperature or chilled.
  • Store in the refrigerator for up to three days.

Nutrition Facts : ServingSize 1 tart, Calories 870 calories, Sugar 52.2 g, Sodium 282.1 mg, Fat 38.9 g, SaturatedFat 22.3 g, TransFat 0 g, Carbohydrate 96.2 g, Fiber 4.7 g, Protein 17.5 g, Cholesterol 186.7 mg

PEACH CUSTARD TART



Peach Custard Tart image

Make and share this Peach Custard Tart recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup land o lakes butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
1/2 teaspoon almond extract
3 cups peaches, peeled, sliced
1/2 cup sugar
1/4 cup whipping cream
1 tablespoon all-purpose flour
1 egg
2 tablespoons sliced almonds

Steps:

  • Heat oven to 400°F Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed.
  • Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
  • Reduce oven temperature to 350°F Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
  • *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.

Nutrition Facts : Calories 325.6, Fat 16, SaturatedFat 9.3, Cholesterol 67.1, Sodium 93.7, Carbohydrate 43.1, Fiber 1.7, Sugar 26.4, Protein 4.1

PEACH CUSTARD TART



Peach Custard Tart image

A nice easy dessert recipe or treat with a cuppa from Recipe+. Have included chill time in preparation time.

Provided by ImPat

Categories     Tarts

Time P2DT17h5m

Yield 12 mini tarts, 12 serving(s)

Number Of Ingredients 5

12 miniature tart shells (shortcrust)
410 g sliced peaches in juice
1 cup vanilla custard (store bought)
2 tablespoons cornflour
1/3 cup apricot jam (heated and strained)

Steps:

  • Remove tart shells cases from the package.
  • Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
  • Place tart shells on a tray.
  • Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
  • Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
  • Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
  • Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
  • Carefully brush tart tops with jam and then chill for 5 minutes and then serve.

Nutrition Facts : Calories 41.6, Sodium 5, Carbohydrate 10.9, Fiber 0.5, Sugar 7.4, Protein 0.3

PEACH CUSTARD TARTS



Peach Custard Tarts image

Provided by Food Network

Categories     dessert

Time 3h

Yield four 5-inch tarts

Number Of Ingredients 20

1 1/4 cup all-purpose flour
2/3 cup blanched almonds
1/4 cup sugar
1/2 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into small pieces, plus more for the pans
3 tablespoons ice water
2 1/4 cups sugar
1/4 cup cornstarch
1/2 teaspoon fine salt
2 1/4 cups peach nectar
9 large egg yolks
2 tablespoons lemon juice
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
Nonstick cooking spray
1 1/2 cups sugar
1/4 cup water
3 large egg whites
1 teaspoon cream of tartar
Pinch fine salt
6 to 12 basil leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • For the crust: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add the ice water and pulse until the dough starts coming together.
  • Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes.
  • In the meantime, make your curd filling: Combine the sugar, cornstarch and salt in a saucepan and whisk to combine. Stir in the peach nectar, egg yolks and lemon juice. Bring to a simmer over medium heat. Cook, whisking constantly, until the filling thickens and coats the back of a spoon; this will take 5 to 7 minutes after it comes to a simmer.
  • Remove from the heat and stir in the butter, a tablespoon at a time. Strain the filling into a 9-by-13-inch glass baking dish. Cover with a sheet of plastic wrap to prevent a skin from forming and chill completely, about 1 hour.
  • While your filling is chilling, lightly spray four 5-inch tart pans with removable bottoms with nonstick cooking spray. Divide your chilled tart dough into 4 pieces, then press into the bottom and up the sides of each prepared pan. Freeze until firm, about 10 minutes. Use a paring knife to trim any excess dough.
  • Place the tart shells on a baking sheet, line each shell with parchment and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the parchment and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool completely.
  • Divide the chilled curd/custard among the tart shells. Put back into the refrigerator while you make the meringue.
  • In the meantime, make your meringue: Add the sugar and water to a saucepan over high heat. Bring to a boil, then once at a boil, cook for 4 minutes.
  • While your sugar is cooking, put your egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment and beat on low speed. When the sugar mixture on the stovetop comes to a boil, turn the mixer to high speed.
  • When the sugar syrup is ready, turn the mixer to medium-low speed. Pour the syrup in a steady stream in between the side of the bowl and the whisk attachment while the mixer is running. Turn the mixer to high and beat for 2 full minutes. Transfer the meringue to a pastry bag fitted with desired tip.
  • Pipe decorative designs with the meringue on the tarts. Use a pastry torch to brown. Garnish with basil leaves and serve.

More about "peach and custard tart recipes"

PEACH CUSTARD TART RECIPE | LAND O’LAKES
peach-custard-tart-recipe-land-olakes image
2022-05-19 Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 15-18 …
From landolakes.com
4.7/5 (24)
Calories 310 per serving
Servings 8
  • Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed.
  • Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 15-18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.


CANNED PEACH & CUSTARD TART RECIPE - VIDEO CULINARY
canned-peach-custard-tart-recipe-video-culinary image
Step1. Make the tart dough: Place 100 grams (3.5 oz) of soft butter, 100 grams (3.5 oz) of powdered sugar and a pinch of salt in a mixing bowl. Mix for a minute or two. Step2. Add an egg and mix just until combined. Add 200 grams (7 oz) …
From videoculinary.com


SUMMER PEACH CUSTARD TART - A PERFECT SUMMER DESSERT.
summer-peach-custard-tart-a-perfect-summer-dessert image
2021-08-02 Thickly slice the peaches into wedges. You want to slice the peaches thick so that they stick out of the cream filling. Add only enough of the slices to bring the custard to the top of the pan. Bake for 25-30 minutes at …
From rockrecipes.com


PEACH CUSTARD TART RECIPE BY THE REDHEAD BAKER
peach-custard-tart-recipe-by-the-redhead-baker image
2020-09-23 Reduce the oven temperature to 350 degrees. Arrange the peach slices, overlapping, in circles in the cooled tart shell. You may not need all of the slices. In a small bowl, beat the egg with the ¼ cup of sugar until thick and …
From theredheadbaker.com


PEACH CUSTARD TART | PEACH RECIPES | TESCO REAL FOOD
peach-custard-tart-peach-recipes-tesco-real-food image
Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry with baking paper and fill with baking beans. Bake for 20 mins, remove the beans and paper and bake for 10 mins. Put the chopped peaches in a pan over a medium heat with …
From realfood.tesco.com


HOW TO MAKE WARM PEACH TARTS « DESSERT RECIPES
Pineapple Tarts. Fresh Strawberry Tart. 10 Sensational Strawberry Tart Recipes. Lemon Curd Tarts. Lemon Curd Tarts. Rating: Unrated. 8. caramel-colored sliced apples on a flaky pastry …
From foodhousehome.com


CARAMELIZED PEACH AND CUSTARD TART RECIPE - BAKERRECIPES.COM
What Makes This Caramelized Peach And Custard Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before …
From bakerrecipes.com


PEACH CUSTARD TART | RECIPE | CUSTARD TART, PEACH TART, TART
Sep 20, 2021 - This great-tasting peach tart combines an almond-flavored crust with peaches and sliced almonds. Sep 20, 2021 - This great-tasting peach tart combines an almond …
From pinterest.com


PEACH CUSTARD TART | RECIPE | PEACH TART RECIPES, PEACH TART, CUSTARD ...
May 16, 2016 - This great-tasting peach tart combines an almond-flavored crust with peaches and sliced almonds. May 16, 2016 - This great-tasting peach tart combines an almond …
From pinterest.ca


PEACH CUSTARD TART | RECIPE | TART BAKING, CUSTARD TART, TART
This simple peach tarte tatin is an easy peach tart recipe with only 5 ingredients. Beginners can whip it up in 30 minutes and look very accomplished with our step-by-step instructions and …
From pinterest.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 325°F (160°C). Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until the edges just …
From annaolson.ca


PEACH CUSTARD TART RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Peach Custard Tart Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Brown …
From recipeschoice.com


PEACH CUSTARD TART RECIPES - FOODHOUSEHOME.COM
Temper the cream into the yolks. Line the pie shell with the caramelized peaches. Pour the custard over the peaches. Bake the pie in a water bath. Bake for 40 to 45 minutes or until the …
From foodhousehome.com


PEACH CUSTARD TART | RECIPE | PEACH TART RECIPES, TART ... - PINTEREST
1 5/16 cups Flour. 3/4 cup Sugar. Nuts & Seeds. 2 tbsp Almonds. Bread & Baked Goods. 1 Crust. Dairy. 1/2 cup Land o lakes butter. 1/4 cup Land o lakes heavy whipping cream.
From pinterest.com


FRESH PEACH CUSTARD TART • THE GOOD HEARTED WOMAN
2015-08-25 Place tart in a 375° F | 190°C oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown. Remove the baked tart from oven and allow to …
From thegoodheartedwoman.com


PEACH CUSTARD TART | RECIPE | CUSTARD TART, SNACK RECIPES, PEACH TART
Aug 13, 2021 - This great-tasting peach tart combines an almond-flavored crust with peaches and sliced almonds. Aug 13, 2021 - This great-tasting peach tart combines an almond …
From pinterest.ca


PEACH RASPBERRY CUSTARD TART - FOOD NETWORK CANADA
2012-06-29 Chill the tart shell for 30 minutes. Step 2. Preheat the oven to 325°F. Step 3. Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the …
From foodnetwork.ca


PEACH CUSTARD TART | PEACH RECIPES | TESCO REAL FOOD
The sweetest peaches, crumbly pastry and creamy custard make this pretty fruit tart the ultimate summer pud. Find more Peach recipes over at Tesco Real Food. Find more Peach recipes …
From communitycookeryschool.tesco.com


CUSTARD PEACH TART - DSM - DIABETES SELF-MANAGEMENT
Microwave milk 1 minute on HIGH or until hot. (Do not boil.) Whisk milk into egg mixture until blended. Arrange peach slices in crust; pour egg mixture over peaches. Bake 25 to 27 …
From diabetesselfmanagement.com


Related Search