Best 10 Barbs Fresh Peach Torte Recipes

FRESH PEACH TORTE

Steps:

• Combine flour and salt.
• Cut in butter.
• Stir in sour cream.
• Press into bottom of a springform pan.
• Bake 20 minutes at 375 degrees F.
• Arrange peaches over base when it is ready.
• Pour mixed topping ingredients over peaches and return to oven.
• Bake 60 minutes at 375 degrees F.

BOURBON PEACH-GLAZED BABY BACK RIBS

Steps:

• Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
• Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
• Preheat the oven to 300 degrees F.
• In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
• Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
• Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
• Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

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 TARTE TATIN

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.

BARB'S FRESH PEACH TORTE

Steps:

• Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
• Chop peaches.
• Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
• Pour into lined pan.
• Top with the reserved 1/2 cups graham cracker crumbs.
• Chill about 2 hours.

FRESH PEACH TART

Steps:

• Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
• Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
• Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
• Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375 degrees.
• Coarsely chop nuts with brown sugar, flour and salt in processor.
• Add butter; process until nuts are finely chopped.
• Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
• Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
• Bake until crusts are golden, about 20 minutes.
• Transfer to racks; cool completely.
• Break the crust in the cake pan into crumbs.
• Leave the one in the springform pan as is.
• Place 1 tablespoon water in small bowl.
• Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
• Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
• Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
• Remove bowl from over water.
• Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
• Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
• Beat cream in large bowl until soft peaks form.
• Fold yolk mixture into cream.
• Spread 1/3 of mousse over crust in springform pan.
• Sprinkle half of chopped peaches over.
• Sprinkle half of crumbs over peaches.
• Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
• Spread mousse carefully over, covering crumbs.
• Sprinkle with remaining chopped peaches and crumbs.
• Carefully spread remaining mousse evenly over.
• Cover and freeze overnight.
• Can be made 3 days ahead, keep frozen.
• Mix peach slices and powdered sugar in medium bowl.
• Let stand 15 minutes.
• Using knife, cut around pan sides to loosen torte.
• Release pan sides; transfer torte to platter.
• Arrange peaches in concentric circles atop torte.
• Let stand at room temperature 30 minutes and serve.
• Option: Finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!

PEACH TORTE

Steps:

• Grease a 13 X 9 pan. Preheat oven to 350°F.
• Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
• In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
• Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

FRESH PEACH TARTS

Steps:

• Combine peaches, sugar, and lemon juice in bowl; mix well.
• Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup.
• Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches.
• Chill until glaze sets.
• Garnish with whipping cream if desired.