Question... How do I make a tart with...

How do I make a tart with a burrito sheet and a can of peaches. I was wondering if anybody had a recipe. I am trying to use up some canned peaches. I saw a video of Jaques Pepin making a tart with a burrito sheet and apricots. I don't have any apricots. Peaches is the closest thing I could think of to make the burrito tart.

Any thoughts?

Just follow the Jacques Pepin recipe but use the peaches instead of apricots. Dry them off really well first.

If his apricots were not canned, I would bake them in a low oven for about an hour. Say 225 degrees F to dry them out a bit more after drying them off really well first.

GotGarlic said:

Just follow the Jacques Pepin recipe but use the peaches instead of apricots. Dry them off really well first.

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I love watching him. I've made a couple of his recipes.

This gives me a really good idea. I too would dry the peaches (or like Kathleen mentioned, dry them out in a low-degree oven) and spread them onto the tortilla and add cinnamon, sugar and nutmeg. Roll it up, maybe brush the outside of the rolled tortilla with some butter or egg wash, sprinkle with a little more cinnamon, then bake.

Or maybe put the peaches in a pan on the stove with some sugar and let them caramelize a bit? I wonder if that would work.

ohhh, this sounds lovely! gonna have to check it all out.

Please let us know if/when you get to do it Mseaglecook!

Here ya go Cookites, (Is that how we address ourselves as a group on this board?)

Anywhoo, I watched the video about a million times and wrote down the recipe and instructions for you all to enjoy.

Quick Note: Remember Jacques used canned apricots. I am using canned peaches.



Quick Canned Peach Tart

by Jacques Pepin
Spice Up Your Life (212): Jacques Pépin: More Fast Food My Way


Serves: 2


INGREDIENTS:

For the Tortilla:

1 flour tortilla (in video he said 8 to 10 ounce sheet)
1 tablespoon butter
1 tablespoon of sugar

For the Peaches:

2 (14 or 15 oz.) cans of peaches in heavy syrup
1 tablespoon of butter
1 tablespoon of sugar


For the Glaze:

Syrup from the drained peaches
1/4 to 1/2 cups of sugar (sweeten to taste)


DIRECTIONS:

For the Tart:

Preheat oven to 375°F to 400°F degrees Fahrenheit. (depending on your oven)

Put about 1 tbsp. butter on a sheet pan lined with parchment paper.

Put pan in preheated oven and melt butter.

Take pan with melted butter out of oven and sprinkle a tablespoon of sugar over the melted butter.

Rub the tortilla in butter-sugar mixture.

Then flip over so bottom is greased.

This will cause the sugar to make a caramel on the bottom of the tortilla.

Place the sliced peaches on the tortilla cut side up.

Dot about a tablespoon of butter on peaches in little bits.

Then sprinkle a tablespoon of sugar on peaches.


Glaze for the Tart:

Drain the syrup into a pan with 1/4 to 1/2 cup of sugar and cook on low until the syrup has been reduced to a thick glaze. (Sweeten to taste)

Baking the Tart:

Bake in preheated oven for about 20 minutes.

The tart will be done when the peaches are cooked through and the tortilla is lightly browned around the edges.

Remove from oven.

Place the tart on a plate or cutting board and be sure to move the tart around a little because if the caramel is still wet the tortilla will stick to the plate or cutting board.

Lastly, pour the glaze over the top of the peaches for the extra sweetness.

You can add crushed nuts over the top.

Hazel nuts, pistachios, almonds or pecans etc..

In addition to the glaze you could also add a tablespoon or two of apricot or peach jam.


COOK'S NOTES:

Serves: 2

Depending on the size of the fruit sometimes you will use 1 can or 1 1/2 cans. (per Jacques)


Enjoy

If the peaches are in heavy syrup I wouldn’t add additional sugar to the sauce.

If they are packed in water/juice I would be tempted to thicken the juice with a cornstarch slurry.

Let us know how it turns out!

Aunt Bea said:

If the peaches are in heavy syrup I wouldn’t add additional sugar to the sauce.

If they are packed in water/juice I would be tempted to thicken the juice with a cornstarch slurry.

Let us know how it turns out!

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The peaches I buy are organic and have practically no sugar in the syrup. I used that amount of sugar to get to my preferred sweetness.

I like my desserts so sweet my teeth ache...

Please post a photo!