Peach Salted Caramel Sheet Pan Dessert Recipes

PEACH-SALTED CARAMEL SHEET-PAN DESSERT

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
• In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
• In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
• Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
• Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.

PEACH TART WITH COCONUT CREAM AND SLIGHTLY SALTED CARAMEL

Steps:

• For the peach tart: Preheat the oven to 350 degrees F.
• Toss the peaches with the brown sugar and lemon juice and set aside.
• Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
• Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
• Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
• For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated.
• Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes.
• Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down.
• For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!).
• To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce.

SALTED CARAMEL PEACH HAND PIES

Steps:

• Make the Pie Dough: Whisk together the flour, salt, and sugar in a large mixing bowl. Cut the cold butter into tablespoon-size chunks. Cut the butter into the flour with a pastry cutter (highly recommend getting a pastry cutter!) until you have pieces the size of walnut halves and smaller, that are coated in the flour. Add the ice cold water, 4-5 tablespoons at a time, stirring with a fork after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough shouldn't feel sticky or overly wet, but should hold together when you try to (gently) form it into a ball. Form the dough into a rough ball, then slice it in half. Gently flatten each half into a 1" thick disc. Wrap tightly in plastic wrap, and chill for at least 2 hours in the fridge, or 1 hour in the freezer. Make-Ahead Tip: Pie dough can be made up to 3 days ahead and kept in the fridge, or it can be stored in the freezer for up to 2 months. Thaw it in the fridge overnight before using. Pie-Crust Troubleshooting: Visit my post on perfect pie crust for lots of in depth information and troubleshooting on pie dough!
• Make the Salted Caramel Sauce: Make the salted caramel sauce as directed here while your dough is chilling. Make-Ahead Tip: This can be made up to 1 week ahead.
• Make the Peach Filling: Add diced peaches, sugars, lemon juice, vanilla, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and transfer to a medium bowl to cool completely in the fridge.Make-Ahead Tip: This can be made up to 3 days ahead and stored in an airtight container in the fridge.
• Roll Out Pie Dough & Assemble your Hand Pies: Line a few baking sheets with a piece of parchment paper or silicone baking mats. Beat the egg in a small bowl - this is your egg wash. Preheat your oven to 375° F.Start with one dough disc, leaving the other to keep cold in the fridge. Work with one at a time, so that once one pan of pies is in the oven, you can work on assembling the next batch. Once your dough has chilled, lightly flour your counter and begin rolling out the dough disc. Roll the dough out, turning it as you go, until it's about 14" x 14", and 1/8" thick. (The thickness is the main thing to note here.)Use a 4" round cutter (or a bowl/glass of the same size) to cut circles out of the dough. Gently ball up your scraps, and wrap them in the same piece of plastic wrap, popping it back in the fridge to re-chill before rolling it back out. Arrange half of the circles on a baking sheet. Spoon two tablespoons of peach filling onto each circle. Use a pastry brush to brush the edges of each circle with the beaten egg, then press another dough circle onto the top of each bottom piece. Press the edges with your fingertip to seal, then crimp with the tines of a fork. Cut small slits in the top to vent the top of each pie. Pop the baking sheet in the fridge to chill for about 10 minutes, so the dough is nice and cold going into the oven. While this pan bakes, repeat the process with your next dough disc. Then, roll the scraps from the first dough disc back out, and the scraps from the second dough disc back out. Then, combine the scraps you have left for a final roll out (you'll only get about 2 circles at this point). See note about your final dough scraps below.
• Bake: Once the hand pies have re-chilled, brush the top of each hand pie with egg wash, and sprinkle with coarse sugar (cinnamon sugar would be delish too!). Bake for 26 to 31 minutes, until the crusts are nice and golden brown, and crisp (on top and bottom). Let the baking sheet cool on a wire rack for 5-10 minutes before drizzling with salted caramel sauce.
• Serve + Store: Serve while nice and warm from the oven, with salted caramel sauce! I also like to add a bit of flaky sea salt and cinnamon sugar. These would also be delicious served with whipped cream or vanilla ice cream. These are best on the first 1-2 days. Store leftovers in an airtight container in the fridge - if you leave them at room temperature overnight, the dough will completely lose it's crisp texture. Gently reheat leftovers in the microwave or the oven.
• Make-Ahead Tip: Hand pies can be fully assembled, without the egg wash on the top piece of dough, and frozen. Freeze them on a baking sheet first so they don't stick together, then transfer to an airtight container or freezer bags to freeze for up to 2 months. Bake them from frozen, following the rest of the recipe as directed.