Peach Raspberry Tart Recipes

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RASPBERRY PEACH TART RECIPE BY TASTY



Raspberry Peach Tart Recipe by Tasty image

Here's what you need: all purpose flour, granulated sugar, kosher salt, unsalted butter, peach, raspberry jam, whole milk, instant vanilla pudding mix, vanilla coffee creamer, large egg whites, cream of tartar, granulated sugar, seedless raspberry jam, raspberry

Provided by Katie Aubin

Categories     Desserts

Time 6h

Yield 6 servings

Number Of Ingredients 14

1 cup all purpose flour
¼ cup granulated sugar
¼ teaspoon kosher salt
1 stick unsalted butter, melted
1 can peach
½ cup raspberry jam, plus more as needed
1 cup whole milk
½ package instant vanilla pudding mix
¼ cup vanilla coffee creamer
2 large egg whites, room temperature
¼ teaspoon cream of tartar
½ cup granulated sugar
4 tablespoons seedless raspberry jam, divided
raspberry, fresh or frozen and thawed, for garnish

Steps:

  • Make the crust: Preheat the oven to 350°F.
  • In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
  • Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
  • Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
  • Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
  • Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
  • In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
  • Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
  • Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
  • Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
  • Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
  • Pipe 1-inch (2-cm) wide "kisses" of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
  • Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
  • Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
  • Remove the tart from the pan, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 70 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams

PEACH-RASPBERRY STREUSEL TART



Peach-Raspberry Streusel Tart image

Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 8

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
1 egg yolk
1 can (21 oz) peach pie filling
1 cup frozen unsweetened raspberries
1/2 cup quick-cooking oats
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup chopped pecans

Steps:

  • Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
  • Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
  • Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.

Nutrition Facts : Calories 500, Carbohydrate 60 g, Cholesterol 90 mg, Fat 5, Fiber 5 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg

RASPBERRY PEACH TART



Raspberry Peach Tart image

There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2-2/3 cups sliced peeled peaches (about 4 medium)
1 cup fresh raspberries
1 tablespoon lemon juice
1/2 cup sugar
5 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 sheet refrigerated pie crust
1 tablespoon butter
1 large egg white, lightly beaten
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
  • Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
  • Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACHES 'N' CREAM RASPBERRY TART



Peaches 'n' Cream Raspberry Tart image

Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. "It's the perfect dessert for company during peach season," says Brenda.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

2 cups crumbled soft coconut macaroons (about 9 cookies)
1 cup ground pecans
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 teaspoons honey
4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed
2 tablespoons lemon juice
1/2 cup fresh raspberries

Steps:

  • Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 126mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

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