Pies and Tarts

PPQ: Fredericksburg Peach Tart

by Shawnda on August 5, 2012

in Fruit,Pies and Tarts,Project Pastry Queen

We’re in the home stretch of Project Pastry Queen, just a few weeks left. This week, Emily of A Gilt Nutmeg chose to turn back the clock and make a beautiful peach tart from the early days of the project, the Fredericksburg Peach Cream Cheese Tart.

A sweet, ripe juicy peach is one of summer’s gifts. I don’t want to seem ungrateful but let’s be totally honest, here. Summer kind of owes it to us. Triple digit heat index? No rain for months and then it floods? A potential hurricane?

But we’ll take it.

This week’s tart is not just for summer. As written, it showcases the sweet Texas peach but it also makes a wonderful fall tart when made with apples and cinnamon.

But like all of the desserts in The Pastry Queen, it’s Texas-sized. And beautiful.

The last time I made the peach tart for PPQ, I only made a half-recipe of the filling and used a 9.5-inch tart pan. I eliminated the egg and cream in the dough and added just enough water for it to come together like a normal pie crust. Leftover pie crust can be frozen for future desserts. Or you can be even more resourceful and make homemade pop tarts :)

For the original recipe, check out A Gilt Nutmeg. To see how the other PPQ members tackled the tart, check out the Project Pastry Queen blog.

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Cherry Pie Bars

I was super excited to see the recipe that Amanda selected for this week’s Project Pastry Queen challenge: Blackberry Pie Bars.

Redemption. Sweet, cherry-studded redemption.

Because the last time I made them, I totally bonked the recipe. Hard. There would be no bonking this time!

I made a few changes this go ’round:
– I actually read the recipe before getting started. Knowledge is power, people.
– I made half the recipe in an 8×8 pan with halved fresh cherries.
– I reduced the sugar by 1/3 and used fat-free Greek yogurt in place of the sour cream.
– I only reduced the almond extract by 25% from the full recipe. Because almond extract is magical, especially when paired with cherries.

The shortbread crust makes these bars a cookie-cobbler-pie hybrid. The almond extract and cherry-studded middle layer is a glass of milk away from heaven. The best part? No forks required. So grab a bag of cherries while you still can and give this one ago!

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Chocolate Raspberry Tart

Just in time for Valentine’s Day the Super Bowl lunch.

This week’s Project Pastry Queen challenge was selected by Amanda of Homekeeping Adventures: Silken Chocolate Walnut Tart. As written, it’s a rich chocolate tart with a layer of walnuts hidden inside.

Chocolate Raspberry Tart

I eliminated the walnuts and replaced the recommended rum and a couple tablespoons of the heavy cream with raspberry liqueur. And then served it with fresh raspberries and sweetened whipped cream.

It was a beautiful, beautiful thing. An intensely beautiful and beautifully intense chocolate tart that was closer in texture to a dense fudgey brownie than a flourless chocolate cake… inside a pie crust.

My 9.5-inch tart pan is smaller than the recommended 10-inch pan so I only made 2/3 of the filling – it was exactly the perfect amount.

It’s totally the rockstar indulgent dessert that you serve at the end of a light lunch to make up for all of the calories that you just didn’t eat.

Chocolate Raspberry Tart

Head over to Homekeeping Adventures to get the full recipe. And check out how the other PPQ members’ baked up their tarts.

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