Strawberry Peach Tart Recipes

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

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.

STRAWBERRY & PEACH JAM

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

PANNA COTTA FRESH PEACH TART

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 9 inch round fluted tart tin with baking paper.
• Add the almond meal, flour, sugar, ginger and salt to a food processor and blitz until well combined. Add the butter and blitz for only 15-20 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.
• Pull together into a disk, wrap in baking paper or plastic wrap and place in the fridge for ½ an hour.
• Dust a large sheet of baking paper with flour, sit the dough on top and dust the top with flour. Roll it out to a large circle about 3mm thick.
• Rest your whole arm underneath the pastry and baking paper to lift it. With the other hand hold the tin and base together with one finger and thumb and tip it upside down over the pastry as you flip the pastry towards it, then flip it back up the right way. Carefully pull away the baking paper, then nudge the pastry down into the corners. Trim the overhang with a pair of kitchen scissors to just 1 cm above the lip of the tin and make the dough sit up straight. Freeze for 15 minutes
• Prick the base all over with a fork, then line with baking paper and baking weights. Bake for 20 minutes.
• Remove the baking paper with baking weights. Use a sharp knife, laid flat to the top edge of the tin, to cut away the excess pastry. Brush the inside of the tart shell all over with beaten egg white. Bake for a further 20 minutes. Any hairline cracks are fine.
• As soon as the tin is cool enough to handle, place the shell in the freezer until cold - this will help the panna cotta set more quickly and reduce the risk of leaking or soaking into the base anywhere.
• Pour half of the cold milk into a saucepan and sprinkle over the gelatine and leave so the gelatine can soften.
• In a bowl beat the cream cheese and sugar with a handheld beater until smooth, then slowly dribble in the remaining milk a little at a time while still beating on low until you have what looks like thin cream. Mix in the salt.
• After about 5 minutes, the gelatine should be looking all wrinkly on top of the milk in the saucepan. Turn the heat on underneath on low and stir until the gelatine has dissolved (only a couple of minutes, you don't even need to simmer).
• Add it to the cream cheese mixture. Mix to combine, then strain it all back into the saucepan. Pour about ½ cup over the base then place in freezer to set for 15 minutes (this is to get a quick set layer to totally seal the base). Add remaining panna cotta to the base and place in fridge for about 2 hours.
• Place the water, sugar, ginger and roughly chopped peaches into a saucepan and heat over low heat, stirring until the sugar has dissolved. Bring it to a simmer for 5 minutes then turn the heat off. Use the spoon to press down on and break up the peaches a little, then leave it to sit for 1/2 an hour to infuse. Now strain the mixture, discarding the peaches.
• Mix the boiling water and gelatine together until the gelatine has completely dissolved. Pour it into the peach syrup and stir well.
• Carefully arrange the peach slices over the panna cotta. Now slowly pour the jelly over the top making sure it gets into all the cracks.
• Return to the fridge and allow to set for at least an hour before serving (notes)

STRAWBERRY-PEACH TART

Steps:

• Preheat oven to 300º.
• Cream together butter and sugar in medium mixing bowl. Add flour and mix well. Press mixture into an ungreased 11-inch tart pan. Bake in preheated oven 25 to 30 minutes or until lightly browned. Cool.
• In a medium mixing bowl, using an electric mixer set on medium speed, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• To prepare the glaze, in a small saucepan, combine the preserves and water. Stir over medium heat until melted. Strain and cool slightly.
• Spread cream cheese mixture in tart shell. Arrange peaches around the outer edges of shell and place strawberries in the center. Brush with glaze. Chill until glaze is set, about 1 hour. Cut into wedges and serve.