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Full Online Book HomeLearning KitchenDesserts - Tart - Rustic Peach Tart
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Desserts - Tart -  Rustic Peach Tart Post by :altyfc Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2711

Click below to download : Desserts - Tart - Rustic Peach Tart (Format : PDF)

Desserts - Tart - Rustic Peach Tart

1/2 of refrigerated unbaked pie crust (room temp)
1/4 cup sugar
4 tsp flour
1/4 tsp ground nutmeg
3 cups sliced fresh peaches or nectarines (1 1/2 lbs)
1 T lemon juice
1 beaten egg
1 T water
granulated sugar
whipped cream

Line large baking sheet with foil or parchment paper. Spray with nonstick spray and dust with flour.

Roll pastry crust out to a large 14 by 11 inch oval and put on baking sheet.

Stir together sugar, flour, nutmeg and set aside. Stir together lemon juice and peaches so they don't turn. Add sugar mixture and mix well. Place onto crust in center and leave 4 inches on all sides. Fold up sides leaving center uncovered. (if you want you can use second sheet of crust and cut out shapes with cookie cutters and place on top for added effect.)

Beat egg with water and brush pie crust and decorations well. Sprinkle with granulated sugar to give dough a glistening while baking.

Bake at 375 degrees for 40 to 45 minutes or until golden brown. You might have to cover with foil the last 10 minutes to prevent over browning. Remove from oven and let sit for 20 minutes before cutting into wedges and serving. Serve with whipped cream.
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Desserts - Strawberry Cheesecake Tart Desserts - Strawberry Cheesecake Tart

Desserts - Strawberry Cheesecake Tart
1 (8 oz) cream cheese, softend 1 cup frozen strawberries thawed 1/4 cup powdered sugar 1 1/2 cup frozen whipped topping thawed 6 individual graham cracker pie shells (or 1 (9 inch) graham cracker pie crust can be substituted)

Desserts - Tart -  Pumpkin Tart With Caramel Rum-raisin Sauce Desserts - Tart - Pumpkin Tart With Caramel Rum-raisin Sauce

Desserts - Tart -  Pumpkin Tart With Caramel Rum-raisin Sauce
1 crust for 9- or 10-inch pie Filling: 3/4 cup sugar 1/2 teaspoon ginger 3/4 teaspoon cinnamon 1/2 teaspoon cloves 1/2 cup milk (1) 15-ounce can pumpkin 2 eggs Sauce: 1 cup firmly packed brown sugar 1/4 cup whipping cream 1/4 cup dark rum 1/4 cup dark corn syrup 1/2 cup raisins Place cookie sheet in oven on middle rack to heat. Heat oven to 450 degrees. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom. In large bowl, combine all filling ingredients and blend well. Pour into crust-lined pan. Place tart in oven on heated