lin_in_seattle
Well-known member
I made the Caramel Peach Upside-Down Cake recently and it turned out really well! You don't HAVE to serve it with whipped cream...you can always have it with vanilla ice cream!
Recipe: Peach and Berry Tart
Serves 8
Crust:
- 1-½ cups flour
- 3 tablespoons sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1-½ sticks (12 tablespoons) cold, unsalted butter, cut into ½-inch pieces
- 1/3 cup cold water
- Nonstick cooking spray
Filling:
- 5 peaches
- 1-½ cups fresh raspberries
- 1 cup fresh blueberries
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon nutmeg
- 1 tablespoon milk
- 1 tablespoon sugar
- Whipped cream
1. To prepare the crust: Put the flour, sugar, nutmeg and salt into a food processor and process for about 5 seconds. Add the butter and pulse until pea-size pieces remain. Use the pulse button on the processor to incorporate the cold water into the dry ingredients quickly until the dough comes together. Gather the dough into a ball and flatten slightly. Wrap in plastic wrap and chill one hour before using.
2. Spray a 9-inch glass pie pan with nonstick cooking spray and set aside. Between sheets of plastic wrap that have been lightly floured, roll out the chilled dough into a 14-inch round. Remove the top sheet of plastic wrap, turn the dough over into the pan and gently press the dough against the bottom and sides of the pan. Remove the second sheet of plastic wrap. (If it is difficult to remove, chill for a few minutes.) There should be about 3 inches of excess dough overhang around the edge; trim with kitchen scissors if necessary. Place on a plate and refrigerate 30 minutes.
3. Prepare the filling while the dough is resting in the refrigerator. Bring a pan of water to the boil. Add the peaches and remove from the heat. Let sit 30 to 60 seconds or until the skins loosen. Peel peaches and cut each into 10 slices. Place in a bowl with the raspberries and blueberries. Gently stir in the sugar, cornstarch and nutmeg. Let sit 15 minutes.
4. Place a baking sheet on the middle oven rack and heat oven to 375 degrees. Remove the pastry shell from the refrigerator, stir the fruit and pour into the shell. Fold up the dough to cover the outer portion of the filling, leaving about a 4-inch opening in the center. Brush the dough with milk and sprinkle with 1 tablespoon sugar.
5. Place tart on the baking sheet and bake about 35 to 40 minutes or until golden and bubbly. Place on a rack and cool at least 2 hours before cutting. Serve with whipped cream.
The crust recipe is from Jacques Pepin
Copyright © 2006 The Seattle Times Company
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Recipe: Caramel Peach Upside-Down Cake
Serves 8 (6 is more realistic unless you have dainty eaters)
- ¾ cup unsalted butter, room temperature, divided
- ½ cup brown sugar
- 2 large peaches, peeled, pitted and thinly sliced ...you want them fairly firm....ripe but not soft.
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup milk
- Lightly sweetened whipped cream
1. Preheat oven to 350 degrees. Melt ¼ cup butter in a 9- to 10-inch nonstick skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar has melted. Arrange peach slices in the sugar mixture in one layer. Set aside.
2. Cream together ½ cup butter and the granulated sugar in the large bowl of an electric mixer until light and fluffy. Beat in the egg and vanilla.
3. Sift together the flour, baking powder, cinnamon, nutmeg, allspice and salt. Add to the creamed mixture, alternately with the milk. Beat just until blended.
4. Spread the batter over the peaches and bake in the preheated oven about 30 to 35 minutes or until golden and a tester comes out clean. Remove from the oven and cool on a rack 30 minutes before unmolding onto a plate.
5. Serve warm with the whipped cream.
Adapted from "Joie Warner's Apples"
Copyright © 2006 The Seattle Times Company
Recipe: Peach and Berry Tart
Serves 8
Crust:
- 1-½ cups flour
- 3 tablespoons sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1-½ sticks (12 tablespoons) cold, unsalted butter, cut into ½-inch pieces
- 1/3 cup cold water
- Nonstick cooking spray
Filling:
- 5 peaches
- 1-½ cups fresh raspberries
- 1 cup fresh blueberries
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon nutmeg
- 1 tablespoon milk
- 1 tablespoon sugar
- Whipped cream
1. To prepare the crust: Put the flour, sugar, nutmeg and salt into a food processor and process for about 5 seconds. Add the butter and pulse until pea-size pieces remain. Use the pulse button on the processor to incorporate the cold water into the dry ingredients quickly until the dough comes together. Gather the dough into a ball and flatten slightly. Wrap in plastic wrap and chill one hour before using.
2. Spray a 9-inch glass pie pan with nonstick cooking spray and set aside. Between sheets of plastic wrap that have been lightly floured, roll out the chilled dough into a 14-inch round. Remove the top sheet of plastic wrap, turn the dough over into the pan and gently press the dough against the bottom and sides of the pan. Remove the second sheet of plastic wrap. (If it is difficult to remove, chill for a few minutes.) There should be about 3 inches of excess dough overhang around the edge; trim with kitchen scissors if necessary. Place on a plate and refrigerate 30 minutes.
3. Prepare the filling while the dough is resting in the refrigerator. Bring a pan of water to the boil. Add the peaches and remove from the heat. Let sit 30 to 60 seconds or until the skins loosen. Peel peaches and cut each into 10 slices. Place in a bowl with the raspberries and blueberries. Gently stir in the sugar, cornstarch and nutmeg. Let sit 15 minutes.
4. Place a baking sheet on the middle oven rack and heat oven to 375 degrees. Remove the pastry shell from the refrigerator, stir the fruit and pour into the shell. Fold up the dough to cover the outer portion of the filling, leaving about a 4-inch opening in the center. Brush the dough with milk and sprinkle with 1 tablespoon sugar.
5. Place tart on the baking sheet and bake about 35 to 40 minutes or until golden and bubbly. Place on a rack and cool at least 2 hours before cutting. Serve with whipped cream.
The crust recipe is from Jacques Pepin
Copyright © 2006 The Seattle Times Company
______
Recipe: Caramel Peach Upside-Down Cake
Serves 8 (6 is more realistic unless you have dainty eaters)
- ¾ cup unsalted butter, room temperature, divided
- ½ cup brown sugar
- 2 large peaches, peeled, pitted and thinly sliced ...you want them fairly firm....ripe but not soft.
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup milk
- Lightly sweetened whipped cream
1. Preheat oven to 350 degrees. Melt ¼ cup butter in a 9- to 10-inch nonstick skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar has melted. Arrange peach slices in the sugar mixture in one layer. Set aside.
2. Cream together ½ cup butter and the granulated sugar in the large bowl of an electric mixer until light and fluffy. Beat in the egg and vanilla.
3. Sift together the flour, baking powder, cinnamon, nutmeg, allspice and salt. Add to the creamed mixture, alternately with the milk. Beat just until blended.
4. Spread the batter over the peaches and bake in the preheated oven about 30 to 35 minutes or until golden and a tester comes out clean. Remove from the oven and cool on a rack 30 minutes before unmolding onto a plate.
5. Serve warm with the whipped cream.
Adapted from "Joie Warner's Apples"
Copyright © 2006 The Seattle Times Company