Individual Peach Tarts Recipes

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.

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.

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.

INDIVIDUAL PEACH TARTS

Steps:

• POACHED PEACHES: In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar dissolved. Add lemon juice and peaches.
• Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes.
• Remove saucepan from heat, and let peaches cool in the poaching liquid. Usin a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.
• Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; Refrigerate until chilled.
• DIRECTIONS: Preheat oven to 375°F On a lightly floured surface, roll out dough 1/8-inch thick. using a 5-inch cutter, cut twelve 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 rolling pin. Place tart pans on baking sheet . Chill for 30 minutes.
• Using a slotted spoon, remove peaches form poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
• In medium bowl, whisk together 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 a wire rack to cool. Serve at room temperature.

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.

INDIVIDUAL PEACH TARTE TATIN

Steps:

• Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
• Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
• Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.

MINI GINGER-PEACH TARTS

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 375 degrees F.
• Combine the flour, confectioners' sugar, salt and fresh ginger in a food processor. Pulse to mix everything, about 8 times. Scatter the cold butter pieces all around the flour mixture. Pulse to help break up the butter, about 6 times. Add the egg and pulse until the mixture looks like wet sand.
• Pour the mixture onto a large piece of parchment paper. Knead the dough until it comes together and there are no dry spots. Form the dough into a ball and cut it in half. Shape each half into a ball then place each ball between 2 sheets of parchment. Roll each ball flat into a disk about 1/8 inch thick between the parchment. Keep each disk between the parchment and refrigerate until chilled. (This is a good time to prepare the remaining ingredients.)
• Working with the first chilled disk (keep the second in the fridge), cut out rounds to fill three 4-inch nonstick mini tart pans with removable bottoms.
• Press 1 round of dough into the bottom and up the side of a tart pan, then use a paring knife to trim the excess pastry. Repeat with the second disk. Place all 6 filled tart pans in the freezer while you make the filling.
• For the filling: Combine the peaches, granulated sugar, flour, melted butter, and minced candied ginger in a large bowl and toss to coat. Transfer to the prepared tart shells and place on a rimmed baking sheet.
• Bake 30 to 35 minutes, until the edges are golden brown and the bottom of the crust is cooked through.
• Let cool on a wire rack and brush each tart with the jam.
• For serving: Garnish each tart with the candied ginger, if desired. Serve with vanilla ice cream or whipped cream.

MINI PEACH PHYLLOTARTS

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!