Peach And Passion Fruit Phyllo Tarts Recipes

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PEACH PEAR TART



Peach Pear Tart image

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 13

1 sheet frozen puff pastry
1 egg, lightly beaten
1 tablespoon water
1 can (26 ounces) pear halves, drained and thinly sliced lengthwise
1 tablespoon sugar
1 tablespoon pear liqueur, optional
2 tablespoons butter, cubed
1/4 cup peach preserves
2 teaspoons peach nectar
Baking sheet
Rolling pin
Pastry brush
Microwave-safe bowl

Steps:

  • Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
  • Preheat oven to 400 degrees F.
  • On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
  • In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
  • With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
  • Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
  • Bake for 15 to 20 minutes or until puffed and golden brown.
  • While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
  • Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.

EASY PHYLLO FRUIT TARTS



Easy Phyllo Fruit Tarts image

These are just so easy to make using what you have on hand for a fast dessert. Just multiply ingredients by how many you want to serve.

Provided by Jen T

Categories     Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

1 sheet phyllo pastry
2 -3 tablespoons sweetened stewed fruit (any plain stewed or canned fruit works well or see below for more ideas)
1/2 teaspoon sugar
oil or melted butter, to brush pastry dough
icing sugar, for dusting cooked tart

Steps:

  • Preheat the oven to 190°C.
  • Brush the sheet of phyllo pastry with melted butter or oil.
  • Scrunch up to form a nest and place on a flat or shallow baking tray.
  • Spoon the fruit into the centre.
  • Sprinkle with sugar and bake for 12-15 minutes until golden.
  • Dust with a little icing sugar if desired.
  • Serve with some ready-made custard or whipped cream.
  • FILLING IDEAS:.
  • Stewed feijoas mixed with a little ginger.
  • Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
  • Canned peaches mixed with a little coconut and mixed spice.

Nutrition Facts : Calories 64.9, Fat 1.1, SaturatedFat 0.3, Sodium 91.8, Carbohydrate 12.1, Fiber 0.4, Sugar 2.1, Protein 1.4

MINI PEACH PHYLLOTARTS



Mini Peach PhylloTarts image

These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 40m

Yield 12 Mini Tarts

Number Of Ingredients 10

8 ounces phyllo pastry sheets
5 -6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons ground cinnamon
5 -6 peaches, skins removed
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 400°F.
  • Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
  • In a microwave-safe bowl, melt butter. Set aside.
  • In a small bowl, combine sugar and cinnamon. Set aside.
  • Place one regular-sized 12-cup muffin pan nearby.
  • Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
  • Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
  • Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
  • With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
  • Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
  • Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
  • Serve warm and enjoy!

PHYLLO FRUIT TART



Phyllo Fruit Tart image

This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon butter, melted
1 tablespoon canola oil
8 sheets phyllo dough (14 inches x 9 inches)
1 package (8 ounces) fat-free cream cheese
3 tablespoons confectioners' sugar
1 cup reduced-fat whipped topping
1 can (11 ounces) mandarin oranges, drained
4 kiwifruit, peeled and sliced
1-1/2 cups sliced fresh strawberries
1 ounce white baking chocolate, melted

Steps:

  • In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Nutrition Facts : Calories 183 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 222mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

PEACH AND PASSION-FRUIT PHYLLO TARTS



Peach and Passion-Fruit Phyllo Tarts image

Categories     Dairy     Fruit     Dessert     Bake     Cocktail Party     Fourth of July     Vegetarian     Yogurt     Peach     Summer     Shower     Passion Fruit     Party     Phyllo/Puff Pastry Dough     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

For tart shells
three 17- by 12-inch phyllo sheets, thawed if frozen
1 tablespoon unsalted butter
2 tablespoons crushed amaretti* (Italian almond macaroons)
For filling
1 1/2 cups nonfat vanilla yogurt
2 tablespoons sugar
3 firm-ripe peaches
1 passion fruit*
1 teaspoon honey
*available at specialty foods shops and some supermarkets

Steps:

  • Make shells:
  • Preheat oven to 425°F.
  • Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.
  • Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
  • Make filling:
  • Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.
  • Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
  • Assemble:
  • Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.

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