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- Peach Melba Tart
-
- 2 peaches (about 12 ounces), thinly sliced
- 1 tbsp. all-purpose flour
- Pinch of salt
- 1/2 c. sugar
- Cooking spray
- 1 sheet frozen puff pastry, thawed
- 1 6-ounce container raspberries
- 1 tbsp. honey
- 1 tbsp. water
- Directions
- Preheat the oven to 425 ̊. Place the peaches in a large bowl. Sprinkle with the flour, salt and 1⁄4 cup sugar and gently toss just until coated. Coat a baking sheet with cooking spray. Unfold the pastry on the baking sheet. Score a 1-inch border around the edge of the pastry with a paring knife. Arrange the peach slices on the pastry in diagonal rows inside the scored border, slightly overlapping as you go. Bake until the pastry is puffed and deep golden brown and the peach juices are slightly bubbling, 25 to 30 minutes. Use a spatula to loosen the pastry from the baking sheet while still warm, then let cool to room temperature. Meanwhile, combine the raspberries, honey, remaining 1⁄4 cup sugar and the water in a medium saucepan over medium heat. Bring to a simmer, lightly smashing the berries, then cook, stirring, until thick, 8 to 10 minutes. Pour the mixture through a fine-mesh strainer into a bowl, pressing on the solids with a spoon or rubber spatula. Transfer the sauce to a small resealable plastic bag, cut off a corner and drizzle over the peach tart.
- Provided by:
- Ree Drummond, The Pioneer Woman
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Briggs & Eggers Orchards
Lance & Melissa Eggers Willcox, Az, 85643View details |
|
Brown's Orchard
June Windstein Willcox, Arizona, 85643View details |
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Date Creek Ranch
Kim Knight and Stefan Wolf Wickenburg, Arizona, 85358View details |
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Fort Bowie Vineyards
no name Bowie, AZ, 85605View details |
|
Mother Nature's Farm
Wade Kelsall Gilbert, AZ, 85233-1542View details |
|
RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Vertuccio Farms
View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Peanut Butter Swirl Brownies
Ingredients
FOR THE BROWNIE BATTER:
1-¼ cup Cups All-purpose Flour
1 teaspoon Salt
2 Tablespoons Dark Unsweetened Cocoa Powder
11 ounces, weight Dark Chocolate, Coarsely Chopped
1 cup Unsalted Butter, Cut Into 1-inch Pieces
1 teaspoon Instant Espresso Powder
1-½ cup Granulated Sugar
½ cups Packed Light Brown Sugar
5 whole Eggs At Room Temperature
2 teaspoons Vanilla Extract
FOR THE PEANUT BUTTER SWIRL:
½ cups Unsalted Butter, melted
1 cup Powdered Sugar
1-½ cup Creamy Peanut Butter
½ teaspoons Salt
1 teaspoon Vanilla Extract
Preparation
1. Preheat the oven to 350ºF. Criss-cross two sheets of heavy duty aluminum foil and line a 13x9x2 baking pan. Lightly spray with oil spray.
2. In a medium bowl, whisk together the flour, salt and cocoa powder. Set it aside.
3. Place the chopped chocolate, butter, and espresso powder in a large heat-proof bowl. Set the bowl over the saucepan of simmering water. Stir the chocolate/butter mixture occasionally until completely melted and smooth. Turn off the heat but keep the bowl over the water. Add the sugars and whisk until completely combined. Remove the bowl from the pan. The mixture should be room temperature.
4. Add eggs and vanilla extract to the chocolate mixture and whisk until just combined. Do not over mix.
5. Using a rubber spatula, gently fold in flour/cocoa powder mixture into the chocolate until just combined. Pour the batter into the prepared baking pan. Use a spatula to smooth the top.
6. In a medium bowl, whisk together the peanut butter swirl ingredients. Using a spoon or a tablespoon scoop, drop dollops of the peanut butter mixture over the top of the brownie batter. Using a butter knife, swirl the peanut butter and chocolate together, running the knife through the two batters. Smooth the top.
7. Bake for 30 minutes in the center of the oven, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely. Lift the brownies out of the pan using the foil handles. Cut into squares and serve.
Store at room temperature in an airtight container for up to 3 days.
Note: 12x24x2 steam pans can be used for large volume baking. Double the recipe, which yields 32 squares each pan.
