Peach Tartlets Recipes

PEACH TARTLETS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.

5-INGREDIENT PEACH TART

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
• Pit the peaches then cut them into 1/4-inch-thick slices. In a small bowl, toss together the peaches with the lemon juice.
• Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.
• In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
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EASY PEACH TARTLETS RECIPE

Steps:

• Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
• Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
• Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
• While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

FRESH PEACH TARTLETS

Steps:

• Pulse the almonds in the bowl of a food processor until they resemble fine breadcrumbs (careful not to over-grind, or you'll end up with almond butter).
• Add the flour, sugar and salt and pulse several times to combine. Add the butter and pulse until the largest pieces of butter are about the size of small peas.
• Lightly beat the egg yolks and add to the mixer, pulsing a few times just to combine. As you continue to pulse, gradually add the ice water, a tablespoon at a time, until the dough just starts to come together. (It should stick when you pinch a bit of it between your fingers.) Do not over-mix!
• Remove the dough from the mixer and put it on a lightly floured surface. Pat it gently into a disc, wrap it tightly in plastic and refrigerate for at least 30 minutes or overnight. **Alternatively, you can press the just-mixed dough into the tart tins at this stage and refrigerate until ready to bake.
• Heat the oven to 350F. Roll the dough between two floured pieces of plastic wrap until it is about 1/8-inch thick. Put your tartlet tins upside down on top of the dough and cut shapes around them, leaving about half an inch on all sides. Press the dough pieces gently into the tins and level the tops with a rolling pin, removing any excess dough from the edges. Dock the tartlets several times with a fork and fill any larger shells with parchment and baking weights. Refrigerate the tartlet shells for at least 20 minutes.
• Bake the shells for 15 to 20 minutes, until golden in color, removing the parchment and baking weights about five minutes before the shells are done. Cool on a rack and then turn the shells out of their tins.
• Put 1/2 cup of the jam in a small heavy saucepan with a tablespoon of water. Warm gently over medium-low heat as you assemble the tartlets.
• Spread a small spoonful of jam over the base of each cooled tartlet shell -- you just want a thin coating. Add a dollop of mascarpone to each and spread gently over the jam.
• Wash and dry the peaches, and then cut them into 1/4-inch slices. Arrange them prettily among the tart shells, covering the surface of the mascarpone.
• Use a pastry brush to glaze the peaches with the thinned jam. Serve immediately!

FRESH PEACH TARTS

Steps:

• Combine peaches, sugar, and lemon juice in bowl; mix well.
• Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup.
• Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches.
• Chill until glaze sets.
• Garnish with whipping cream if desired.

PEACH PANNA COTTA TART RECIPE

Steps:

• Preheat oven to 355 F/180 C. To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush till bread crumb consistency. Add melted butter and mix well. Transfer the preparation into a fluted tart pan with removable bottom. Using your hands, pat out crumbs, so they cover the bottom and sides of the pan to meet the edge. Then bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes.
• , bring milk, 400 g whipping cream, and sugar to a boil. Take the saucepan out of the heat and add fresh or dried lemon verbena leaves to infuse 15 minutes. Soak gelatin sheets in cold water 10 minutes. Drain milk mixture to get verbena leaves. Add the drained gelatin and mix until completely dissolved. Let it cool and set aside.
• In a separate bowl, whisk 100 g whipping cream until medium peaks, add to the main mixture, and combine with a rubber spatula. Gently pour the panna cotta filling into the cooled/partially frozen cookie crust and bring to freeze for about one hour until panna cotta is set.
• , preheat oven to 320 F/160 F. Cut peaches into 3/8-inch/1 cm-thick slice and place on a baking sheet covered with parchment paper. Sprinkle with granulated sugar and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruits.
• arrange peach slices in a flower pattern, starting from the outer edge of the tart, going towards its center. Overlap each slice as you go. Brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a cake glaze or a neutral nappage glaze.

CHEF JOHN'S PEACH TARTLETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
• Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
• Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
• Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
• Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
• Bake in the preheated oven until golden and bubbling, about 15 minutes.

PRETTY PEACH TART

Steps:

• Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

PEACH TART

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches, sugar and flour; toss to mix.
• Add lemon juice and stir to combine.
• On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
• Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
• The fruit will be stacked high but will reduce in volume as it cooks.
• Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
• Dot the top of the fruit with the butter pieces.
• Bake until the pastry is puffed and golden brown, about 30 minutes.
• Do not undercook.
• Cut into wedges and serve hot.

PEACH TARTLETS WITH APRICOT GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
• Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
• Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
• Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

INDIVIDUAL PEACH TARTS

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
• Using a slotted spoon, remove peaches from poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
• In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and cognac. Spoon custard around peaches in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.

EASY PEACH TARTS

Steps:

• Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.
• Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.
• In a bowl, stir together the créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.

PEACH TART

Steps:

• Enjoy!

FRESH PEACH TART

Steps:

• Place the sugar, flour, ground pecans, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Separate the egg, and add the egg yolk to the bowl of the food processor, pulsing in long 5-second bursts until the dough starts clumping together.
• Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you're ready to use it now, spray a deep-dish 9-inch tart shell with a removable bottom with nonstick cooking spray.
• Press the dough in an even layer into the bottom and sides of the pan. Freeze the shell for 30 minutes, and while it's in the freezer, preheat the oven to 375 degrees F. Spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights.
• Bake the tart shell for 20-25 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights. Brush the bottom and sides of the shell with the beaten egg white. Bake for an additional 10-12 minutes, until the shell is golden brown. You might want to cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.
• Peel the peaches and slice them into thin slices. Take about 2 cups of peach chunks (approximately 20 oz, from about 4 peaches) and place them in the food processor, then process them until pureed.
• Combine the peach puree, sugar, starch, water, and lemon juice in a medium saucepan, and whisk until smooth. Place the pan over medium heat and cook it, whisking often, until it is bubbling, noticeably thick, and has become translucent. This will probably take 8-10 minutes. Whisk often so it does not scorch on the bottom. It is very important that you cook it long enough on the stove for the starch to thicken the filling, otherwise the filling will not set.
• Once thick and translucent, remove the pan from the heat and stir in most of the remaining peach slices-reserve about 2 dozen very thin slices for decorating the top. Place the pan with the warm filling in the refrigerator for about 10 minutes-you want it to cool down to room temperature, but not set completely. Once it is no longer hot, pour the filling into the baked and cooled tart shell, and spread it into an even layer.
• Top the tart with the reserved peach slices, fanning them out over the top. Refrigerate the tart to set it completely, for at least 3 hours. Once set, cut it into slices and serve with a big pile of whipped cream on top!
• This tart is best enjoyed within a day of making it. It can be eaten for several days after that, but the tart shell will eventually get soggy and the texture will suffer.

PEACH TARTLETS

Steps:

• Line baking sheet with parchment paper.
• Thaw puff pastry and roll out on a floured surfce, cut out 8 circles 10 cm in dimeter (approximately 4 inches). Place on a baking sheet. Drain peaches and arrange on top of pastry. Heat jam with rum and brush peaches with the mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes.
• Remove from oven and cool, dust with powdered sugar and serve.

PEACH AND CUSTARD TART

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.