Easy Peach Tartlets Recipe (2024)

FAQs

How to intensify peach flavor? ›

Spices and Herbs

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

Walnuts and peaches pair so well together because of the savory-sweet harmony of flavors. These recipes all show how simple and easy it is to create exciting dishes using just a few staple ingredients, California walnuts, and juicy peaches.

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

If your peaches are not super juicy, tossing them with sugar will help draw out the liquid and make them seem juicier. And spices like cinnamon, cardamom, allspice, Aleppo pepper or even black pepper all pair really nicely with peaches and can jazz up the flavor nicely.

Sad peaches are so very disappointing. I'd suggest grilling or roasting them to caramelize their sugars or poaching them in simple syrup: Recipe: Grilled Peaches with Bourbon Vanilla Whipped Cream. Poached Apricots with Vanilla and Cardamom.

Peach and Chamomile: The calming, floral notes of chamomile pair wonderfully with the natural sweetness of peach, providing a tranquilizing and aromatic sensory escape. Peach and Ginger: The spicy heat of ginger pairs excellently with the juicy, sweet notes of peach, creating a zesty and invigorating blend.

Try mixing peaches with strawberries, or pair peaches with mangoes for a delicious tropical smoothie taste. In addition to strawberries, peaches are also excellent paired with other berries like blueberries, blackberries, and raspberries.

Top pairings

Peaches in red wine is a popular Italian dessert that's easy to replicate with any light fruity red as I pointed out in this match of the week.

Peaches are generally canned in 16-ounce (1-pound) cans. You'll want to use one can for every three peaches in the recipe.

Take your peaches out of the freezer and throw them right in with the rest of your ingredients. It's that easy. Remember, there's no thawing necessary here—they'll warm up gradually in the heat of the oven.

Why is my peach cobbler so runny? ›

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

Sprinkle lemon juice or dissolved ascorbic acid over peaches to reduce browning, if you like.

Blanching peaches loosens their skin and makes them super easy to peel. The heat helps separate the skin from the peaches so the peels slip off, rather than being needed to be cut off. Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds.

Sometimes when you leave peaches on your tree for too long they can turn mushy. Them being tasteless is weird. Any chance the rootstock took over the graft? This can happen when suckers from the rootstock aren't pruned off.

Increase fruit size through: 1) Reducing crop load through rigorous pruning measures in late January and February. 2) Reducing crop load through earlier thinning of blossoms and or small fruit. 3) Non-injurious girdling of peach trees to increase size.

Peach flavor affinities: Almonds, hazelnuts, pecans; apricots, blackberries, blueberries, raspberries, cherries, red currants, plums, citrus fruits (lemon, lime, orange); basil, cinnamon basil, Mexican tarragon; cinnamon, cloves, ginger, vanilla; brown sugar, caramel, honey, maple syrup; bourbon, brandy, Cassis, ...