- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
A delicious and light summer dessert or can also be served as a sweet canapé. Serve with double cream, custard, ice cream or just on its own.
2 people made this
- 1 tin peaches
- 1 pack Pidy® ready to fill tartlets
- icing sugar, to taste
MethodPrep:15min ›Ready in:15min
- Open and drain the can of peaches, cut the slices of peaches in to thin slithers. Arrange the thin slithers delicately in a clockwise direction on to the tart, overlapping slightly. Dust lightly with icing sugar and serve.
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Peach Cream Tart
To make the crust: Place the 1 1/4 cups flour, butter, and 2 tablespoons sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom with 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 °F.
To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as peaches will draw up during cooking.
Combine the egg yolks, 3/4 cups sour cream, sugar and 1/4 cup flour and beat until smooth. Pour the mixture over the peaches.
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
*Cook’s Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.
- ¼ cup sugar
- ¼ teaspoon Chinese five-spice powder
- 1 egg, beaten
- 1 teaspoon water
- 2 tablespoons butter
- 3 large peaches, each cut into 8 wedges
- 1 (15 ounce) package refrigerated pie pastry
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.
I typically keep a store of my perfect pie crust in the freezer for these fresh fruit moments. All summer long it comes in handy for delicious pies, galettes and tarts like these.
If you don't want to make pie crust from scratch, feel free to make these super easy by using the prepared, rolled pie crust sheets.
Fresh Peach Tart
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If you love fresh, ripe peaches, then this Fresh Peach Tart is for you! The peaches aren’t cooked in the oven, so they keep their wonderful, just-picked tasted and texture. Juicy peaches + buttery tart dough = peach perfection!
Please tell me I’m not alone, that I’m not the only person who gets seduced by the sight and smell of a mountain of just-picked peaches. I see them and I imagine all the clever and crafty things I will make with them. Part of me knows there’s a .01% chance that I’ll actually learn to can this year, but another, more delusional part of me pictures myself lining up rows of freshly canned peach halves and things, “Yes, that is completely accurate and likely to happen.” The self-deceit is strong here, people.
So instead, what we do is eat them raw until we are completely sick of peaches. I stick them into every baked good imaginable. I give them away to neighbors because I am not above buying people’s affections. And then, when the last of them are rattling around in the box looking a little shriveled and worse for the wear, I slice and freeze them for future smoothies. The system, if you could even call it that, works pretty well, all things considered.
I have a good friend who hates cooked fruit pies, and I never understood that until I tried this Fresh Peach Tart. Now, I still like peach pies, but there’s something more pure and undeniably peach-y about this no-bake stovetop version. I’m not going to stop making peach pies, but I’m definitely going to rotate this recipe in more often, because it really captures the essence of fresh peaches, and that’s something to celebrate.
These Peach Recipes Are the Essence of Summer
Sure, a ripe peach tastes great on its own, but paired with sweet or savory ingredients, they are absolutely mouthwatering. Start by selecting the best peach, then choose a stellar recipe to transform it into something otherworldly. For advice on how to do just that, read on&mdashwe have you covered on both front.
Peaches are a type of stone fruit and reach peak ripeness in July and August. You may find them available earlier in the summer and sometimes even in the off season, when they most likely come from South America. When you are shopping for peaches at the farm stand or grocery store, look for fruits that have a fragrant aroma and a flesh that yields a bit when pressed gently. If the peach has cuts, dark spots, or it's either rock-hard or mushy, don't buy it. A green tinge indicates that the fruit is underripe.
Peaches can be white or yellow, and it's worth tasting different varieties to see which you prefer and to think about which color is a better fit for the dish you're making. A good example of when the color of your fruit really matters is our ombré-hued peach salad, which puts both white and yellow peaches on full display.
Depending on the type of peach, it is classified as either a clingstone or freestone. Wondering which one you have? Check how easy it is to dislodge the pit from the flesh. Most often you'll find you have a freestone, where the pit and fruit separate with ease.
Now onto recipes: A rip, juicy peach is a much more versatile ingredient than you might think. Peaches star in recipes to enjoy for breakfast, lunch, dinner, and dessert. The fruit is the perfect sweet sidekick to a number of proteins, so try making pickled peaches with crisp-fried chicken cutlets or transform them into a spicy salsa to be spooned over steak. Peaches work in sweet and vegetable-based salads. And, of course, they're guaranteed to impress in cobblers, pies, tarts, sorbets, and just about any fruit-forward dessert.
Beyond perfect pairings, we also included recipes that are great for summer events. Try bringing a giant slab pie or peach pie crumble bars to your next BBQ, pool party, or potluck&mdashboth are so tasty and beautiful, you're sure to be heading home with an empty dish. Cool down with peach and guava popsicles or a vodka-spiked adult beverage made from blended peaches and mint. And don't miss out on a Grilled Peach Old Fashioned&mdashit's the perfect cocktail for a hot summer evening.
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon finely grated lemon zest
- 7 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons peach preserves
- 3 to 4 firm white peaches, cut into 1/2-inch wedges
- Confectioners' sugar, for dusting
Preheat the oven to 375° and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.
This elegant peach tart is an easy make-ahead dessert that beautifully showcases fresh summer produce. It tastes best when served chilled and is the perfect dessert for a warm summer night. A gorgeous fan of sliced peaches tops a mascarpone filling over an almond pastry crust. You don't even need to peel the fresh peaches. In fact, the color from the peach skin adds a lovely color to the tart. That lovely sheen on top of the tart is achieved by brushing warmed apricot jam over the sliced fresh peaches. It is an easy trick that makes a fruit tart look like it came straight from a high-end pastry shop.
A fresh fruit tart like this one can be prepared the night before and kept in the refrigerator until ready to slice and serve. It is best enjoyed with a day or two of baking the crust in order to keep it from getting soggy. If you don't have a fluted tart pan with a removable bottom, a springform pan can be used instead. In that case, press the crust only into the bottom and 1-inch up the sides of the springform pan.
If you'd like to make a peach tart off season, be sure to select canned peaches that have been packed in juice and drain thoroughly before slicing them to the desired thickness for fanning on top of the tart. About 8 peach slices will equal one cup.
Mini Peach Tarts with Goat Cheese and Honey
When we&rsquore not eating fresh peaches straight over the sink with juice dribbling down our wrists, we&rsquore probably putting them in pastry chef Erin McDowell&rsquos mini savory peach tarts with goat cheese and honey. They have just the right amount of sweetness and spice to make our mouths water for more&mdasheven better, they&rsquore shockingly easy to make.
&ldquoWith store-bought puff pastry, it&rsquos really easy, and since you cut them into squares, there&rsquos no waste or scraps,&rdquo the author of The Fearless Baker tells us. And about that store-bought dough: We promise no one will know the difference. &ldquoThe secret is keeping it simple. Just by stacking three ingredients that complement each other, you get these beautiful-looking tarts. This is something I would eat, two of these and a salad for lunch or dinner&hellipor then lunch and dinner.&rdquo
A final sprinkling of crushed red pepper flakes brings everything together, and voilà, you&rsquove got an effortless, gorgeous meal on your plate. Although, you might want to make a second batch&hellipthey&rsquore that good.
6 medium peaches (902g)—halved, pitted and sliced ¼-inch thick
2 teaspoons crushed red pepper flakes
2 sheets store-bought frozen puff pastry, thawed in the refrigerator overnight
1 small red onion (75g), thinly sliced
8 ounces (226g) goat cheese
Freshly ground black pepper
1. Prepare the Peaches and Puff Pastry: Preheat the oven to 400°F. In a large bowl, toss the peaches with the honey and crushed red pepper flakes. Set aside.
2. On a lightly floured surface, roll out the puff-pastry sheets to ¼-inch thick. Cut each sheet into 6 even squares&mdashyou should end up with 12 squares total.
3. Line two baking sheets with parchment paper, and arrange the dough squares evenly between them.
4. Assemble the Tarts: Place a heaping tablespoon of goat cheese in the center of each square of puff pastry, and press it into an even layer. On top of the goat cheese, layer a few slices of red onion, then generously top with the peach slices. Season the tarts with freshly ground black pepper.
5. Bake the tarts until the crust is very golden brown and the peaches are tender, 15 to 17 minutes. Transfer the tarts to a cooling rack let them cool for 5 to 10 minutes before serving.
How to make this peach tart recipe
This simple peach tart recipe is not about store-bought shortcuts. It still uses homemade crust and takes a bit of time to put together. However, it’s a simpler, lighter take on my mom’s stunning pie. First, it uses our rye pie crust, which has a bit of rye flour to add a nutty taste and a bit of nutrients. It’s significantly smaller than a traditional pie the tart shell is small and baked with only a very thin lip around the edge.
This allows for spreading thin layer of honey mascarpone over the entire crust, instead of a dense, custardy filling. To mimic the taste of my mom’s peach pie, I added a kick of vanilla that brings in a similar vibe. For the topping of this peach tart, one ripe, juicy peach, raw and cut into thin slices arranged in a spiral. It’s sprinkled with a few fresh thyme leaves and then drizzled with a bit of honey. And for a final decoration, a few tiny stars cut out of the remaining pie dough. The result? Perfection.
Is this considered a healthy dessert recipe? It depends on your definition of healthy. It does contain butter, flour, and mascarpone cheese. But it’s made with whole food ingredients, has a small portion size, and is naturally sweetened with honey. For us, that’s a healthy end to a summer meal. So whether you’re looking for a stunning pie or a cheater’s pie, this simple peach tart recipe hit the mark for us. Happy peach season!
Love mascarpone dessert recipes? Here are a few of our favorite desserts with mascarpone cheese: