Peachy Keen Tart Recipes

PEACHY KEEN TART

Steps:

• Heat oven to 350°F Spray a 7x11-inch tart pan with butter-flavored cooking spray.
• Cut 1-inch square notches in the corners of the dough. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat. Press phyllo against sides of tart pan to secure.
• Bake 10-15 minutes, until golden brown. Cool toss fruit slices with remaining cinnamon-sugar, spoon yogurt into shell, top with fruit. In saucepan, over medum heat melt preserves and brush on top of fruit.

PEACHY KEEN BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick cooking spray.
• 2. In a large bowl mix cake mix, butter, and 1 egg with a fork until you get a crumbly mixture.
• 3. Set aside 1 1/2 cup of crumbs for topping.
• 4. Press the remaining crumbs on bottom of prepared pan; Bake 8 minutes.
• 5. Dice drained peaches and spread over top of crust.
• 6. In the bowl of an electric mixer on medium-high speed, beat the cream cheese, sugar, remaining egg, and vanilla extract.
• 7. Spread over top of peaches.
• 8. Sprinkle with reserved crumbs. Bake 30 minutes.
• 9. Chill at least 30 minutes before serving. Serves 12. Store leftovers in the refrigerator.

PRETTY PEACH TART

Steps:

• Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

PEACH TART

Steps:

• Make pastry:
• Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
• Make filling:
• In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
• Halve dough. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Prick rounds all over with a fork and chill 30 minutes.
• Preheat oven to 375°F.
• Halve and pit peaches and slice thin. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.
• Serve tarts warm with accompaniments.