Peaches and Cream Tarts with Rosemary Glaze and Sparkling White #winePW

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Happy Valentine’s Day from Famished Fish! To celebrate Valentine’s Day and all things romance I am participating in my first wine and food pairing blogger event. Camilla at Culinary Adventures with Cam is hosting the event this month.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

The assignment was to create a romantic recipe and find it a proper wine mate. I love Gewürztraminer anyway and wanted to make peach tarts to accompany the sweet floral dry wine.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

I’m not a big wine snob, but I do love it. I’m just not picky about my flavors. But I do know this dessert pairs well with this lovely wine.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
These peach tarts feature a creamy custard with notes of cardamom and are laced with a rosemary infused simple syrup, that is all nestled inside a light and airy, buttery cream cheese pastry shell.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Peaches and Cream Tarts with Rosemary Glaze
Ingredients:
1 1/4 cups flour
1 tsp sugar
1/2 tsp salt
6 Tb butter
2 Tb neufchatel cream cheese
5 Tb water

1 lb frozen peaches
1/3 cup flour
6 Tb sugar
1/2 tsp cardamom
Dash salt
2 Tb butter
1 cup water
1 egg yolk

1 cup water
1/4 cup sugar
1 sprig rosemary

Directions:

First chill the wine.

Begin my making the pastry. In a large bowl combine the flour, salt and sugar. Cut in the butter and cream cheese with a pastry cutter until the mixture resembles large peas. With a wooden spoon stir in 1 tablespoon ice water at a time up to 5 tablespoons until a soft dough is formed. Wrap it in plastic wrap and refrigerate 30 to 45 minutes.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

While the dough is chilling, prepare the peach filling. Pour the frozen peaches in a large bowl and toss with sugar, flour and cardamom and let the peaches thaw with the mixture, at room temperature.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
As the peaches are thawing, prepare the rosemary simple syrup by combining the water, sugar and rosemary sprig. Bring to a boil, then reduce heat and simmer until reduced by half. Remove from heat.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

When the peaches have nearly thawed, add 2 tablespoons butter to a medium sauce pan and melt over medium heat. Add the peach mixture and 1 cup water and stir until combined. Cook and stir until mixture starts to bubble.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Temper in a the egg yolk by adding a 1/4 cup of warm peach liquid to the egg yolk. Mix quickly and pour the egg yolk back in to the peach mixture. Mix until creamy and custardy. The custard will easily coat the back of a spoon when it is done. Remove from heat.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
For the pastries turn the dough ball out onto a floured surface. Roll out, then fold into thirds. Roll and fold into thirds again. Roll once more until 1/8th inch thick. Using a 4 inch round cookie cutter cut 12 circles. Press the circles onto the bottom of a muffin tin. Or use a Tart Pan. Prick the bottom of each pastry with a fork several times. Bake in a 375F oven for 15 to 20 minutes until lightly golden.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Remove from oven and brush each pastry lightly with rosemary simple syrup. Top with peach custard filling and drizzle with additional syrup.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Garnish with rosemary sprigs, if desired and serve with coverage Gewürztraminer white wine. And enjoy your Valentine’s Day with your sweetheart.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

*This post contains affiliate links.

*Pastry crust is inspired by Allie from Baking in a Moment. The Peach Custard recipe is a Famished Fish original.

Now for more Wine Pairing Love…

Peaches and Cream French Toast

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In case you were wondering what  you should make for breakfast this weekend, go and make this!  (Yes, I’m off topic for corn week, but this one is good.)

Do you ever have that moment that you think, “Wow, why didn’t I ever think of this before?” That’s what I thought after I tasted this Peaches and Cream Baked French Toast with a Peachy Whiskey Glaze. It was good. Really good.

This baked French toast is layers of whole wheat bread and juicy peaches, soaked in sweet milk and beaten eggs, then baked until thick and fluffy and drizzled with an amazing whiskey glaze.

And this is so simple to throw together on a busy weekend morning. All it needs is some assembly and some baking time, a quick whisk of the drizzling ingredients, and it’s done.

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Ingredients:

16 slices stale whole wheat bread
1 can evaporated milk
1 can sweetened condensed milk
4 Tb butter
4 eggs
2 tsp cinnamon
1 tsp cardamom
1 cup canned peaches, drained

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Glaze
2 Tb peach schnapps
2 Tb whiskey
1 cup powdered sugar

 

Preheat the oven to 350F.
Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
Arrange a single layer of bread slices on the bottom of the casserole.
Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.

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Repeat layers, ending in a third bread layer. Press breads down and fold ends under if needed.

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Pour egg and milk mixture over the bread. Let stand 10 minutes.

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Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.

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Remove from oven and cool slightly.   Dust with powdered sugar.

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Whisk glaze ingredients lightly and drizzle over French toast.

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Serve with whiskey glaze and a little maple syrup.
Serves 8.

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This would be a perfect dish to take to a breakfast potluck. And it’s just as delicious leftover.

Substitute any fruit you like-I’ll make it again with blueberries for sure!

Peaches and Cream French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 8

Per Serving 616 calories

Fat 20 g

Carbs 88 g

Protein 20 g

8


Peaches and Cream French Toast

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

*Cut some calories and points by making this into 16 smaller portions and serve with some black coffee.

Ingredients

    For the French Toast

  • 16 slices stale whole wheat bread
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 4 Tb butter
  • 4 eggs
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 cup canned peaches, drained
  • For the Glaze

  • 2 Tb peach schnapps
  • 2 Tb whiskey
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350F.
  2. Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
  3. Arrange a single layer of bread slices on the bottom of the casserole.
  4. Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.
  5. Repeat layers, ending in a third bread layer. Press breads down and fold ends user if needed.
  6. Pour egg and milk mixture over the bread. Let stand 10 minutes.
  7. Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.
  8. Remove from oven and cool slightly. Dust with powdered sugar, if desired.
  9. Whisk glaze ingredients lightly and drizzle over French toast.

Notes

Serve with whiskey glaze and a little maple syrup.

What is your favorite French toast topping?

You may also enjoy Sun-Dried Tomato French Toast Sandwich with Mozzarella, Egg and Basils