Best Peach Tart Paula Deen Recipes

PEACH CREAM TART

Steps:

• Preheat the oven the 375 °F.
• 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.

BEST PEACH TART-PAULA DEEN

Steps:

• Preheat the oven to 375°F.
• To make the crust:.
• Please the flour, butter and sour cream in a 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 plan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
• Lower the oven to 350°F.
• To make the filling:.
• If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as the peaches will shrink during cooking.
• Combine the egg yolks, sour cream, sugar, and 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 orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

PEACH TART

Steps:

• Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
• Cream the butter and sugar. Beat in the eggs.
• Sift or stir together the dry ingredients, then fold into the batter.
• Stir in the vanilla.
• Grease and lightly flour a 10-inch springform pan.
• Spoon 2/3's of the batter into the pan.
• Cover with the sliced fruit.
• Add remaining batter, spreading evenly.
• Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
• This tart will keep under refrigeration for 1 week, covered.

FRESH PEACH COBBLER (PAULA DEEN)

Steps:

• Preheat oven to 350°.
• Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.
• Bring to a boil, then reduce heat and simmer for 10 minutes.
• Remove from the heat.
• Place butter in a deep baking dish and put in the oven to melt.
• Mix remaining cup of sugar, flour and milk slowly to prevent clumping.
• Pour mixture over melted butter.
• DO NOT STIR!
• Spoon fruit over top, gently pouring in syrup.
• Batter will rise to the top during baking.
• Bake for 30 to 45 minutes.