Honestly, I’m not one for summer heat. I’m a Kiwi girl at heart, and grew up in New Zealand, where a temperature over 25°C (~75°F) in the summer was deemed dangerously too hot. What I do love about summer though is the ready supply of fruits. SO. MANY. FRUITS.

And inevitably, we end up with having to find creative ways to use up all those fruits – and this caramelized peach and thyme tart is going to come in handy when those beautiful ripe peaches come into season soon.

So you live on the other side of the world, and summer is already behind you? No problem! What’s great about this recipe is that you can still make this fruit tart with frozen fruits too. Plus you could use any stone fruits that are available to you like plums, cherries, nectarines etc. instead of or in addition to peaches. This Cheddar, Caramelized Peach and Thyme Tart is simple to make, it’s fresh, fruity, and delicious. Your family will love it!

For the crust, I used my homemade sweet shortcrust pastry recipe (recipe and video coming soon!), but you can also use ready-made shortcrust or  pie crust too. Whichever is convenient to you.

The one addition that I made to this fruit tart to make the flavours pop even more is to add some aged cheddar cheese to the base of the tart. It adds a delightfully creamy, salty, tangy flavour profile that contrasts really well with the sweet fruity filling!

To make this dessert even better, serve it with a dollop of ice cream on top. Or to kick it up a few more notches, serve it with some Lime Sherbet instead! Creamy, sweet, tangy lime sherbet is the perfect accompaniment to this sweet, fresh tart and you can find the recipe for this easy Salted Lime Sherbet right here on my blog.

Cheddar, Caramelized Peach and Thyme Tart Recipe

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Cheddar, Caramelized Peach and Thyme Tart

Servings 1 8 inch tart

Author Dini (The Flavor Bender)

Ingredients

Tart

• 1 lb of Shortcrust Pastry or Pie Crust or an 8 inch unbaked or blindbaked tart crust
• 16 oz peaches frozen is fine, but thaw them before use, OR about 3 - 4 fresh, ripe peaches
• ¼ cup brown sugar 55g
• 2 tbsp butter
• 2 tbsp cornflour
• Pinch of salt

Custard (you may end up not using all of it)

• ¾ cup milk
• 1 yolk
• Pinch of salt

Instructions

Tart

• Grease a tart pan and preheat oven to 350°F / 180°C.
• Prepare the pie crust (homemade or store-bought) and shape it into an 8 inch tart mold and blind-bake it in the oven for about 15 minutes.
• Add the thawed peaches, thyme leaves and brown sugar to a pan, and heat gently (on low to medium) and mix until the brown sugar melts. Then, turn the heat to medium high and cook the peaches until they are caramelized on one side.
• Turn off the heat and let it cool.
• Once the pie crust has been blind-baked, place thin shaves of cheddar cheese on the bottom. Layer the peaches on top of the cheese. Add berries to decorate if you like.
• Pour the custard to cover the fruits half way (do not fill right to the brim).
• Bake in preheated oven for 20 minutes. If the edges of the pie crust are burning, cover the tart with foil and keep baking.
• Remove the tart from the oven and sprinkle some white sugar on top and return to the oven to bake for a further 10 minutes.
• Remove from the oven and let the tart cool. You can chill the tart in the fridge at this point if you prefer.
• Serve at room temperature or chilled with Lime Sherbet or ice cream or some creme fraiche.

Did you love this Cheddar, Caramelized Peach and Thyme Tart? Do you want more ideas on how to use up extra fruits??

Here are some from The Flavor Bender!

Salted Lime Sherbet

3 Ingredient Easy Fruit Sorbet – 4 flavours (and more!)

Spiced Banana Cupcakes

The post Cheddar, Caramelized Peach and Thyme Tart appeared first on TGIF - This Grandma is Fun.

Easter is never the same for me, without some fabulous Easter-themed baked treats gracing the table for Easter Brunch. Whether it’s beautifully rich, decadent bread, cakes, cupcakes, or cookies – baked goods are an essential part of my Easter brunch menu!

And if you feel the same, I got you covered!

So without further ado, here are 22 AMAZING Easter Themed Baked Treats PERFECT for Easter. There are some fantastic kid friendly projects here too – so make sure you check them all out

22 Easter Themed Baked Treats

Spiced Banana Cupcake with Apricot Frosting from The Flavor Bender. A cupcake version of a Hot Cross Buns – Deliciously moist, perfectly spiced, and easy to make!

Easter Bunny Cupcakes with Light Coconut Cream from The Creative Bite

Little Lamb Cupcakes from The Recipe Rebel

Cadbury Caramel Egg Brownies from Girl in the Little Red Kitchen

Spring Chick Cupcakes from Persnickety Plates

Hot Cross Buns Bread Pudding from Sidewalk Shoes

Breudher Cake with Blood Orange Glaze from The Flavor Bender

Cranberry Orange Sweet Rolls from Live Eat Learn

Easter Carrot Cupcakes with Bunny Cookie Toppers from I Sugar Coat It

Challah with Cinnamon Honey Butter from Gather For Bread

Easter Simnel Cake with Marzipan Pastry from Super Golden Bakes

Easter Blossom Sugar Cookies from My Kitchen Craze

Watercolour Cake Roll from Liv For Cake

Lemon Bundt Cake from Dinner at the Zoo

Gluten Free Lemon Cookie Nests from Fearless Dining

Funfetti Cheesecake Stuffed Crescent Rolls from The Chunky Chef

Sourdough Walnut Cinnamon Rolls from Served From Scratch

Creme Egg Anti Gravity Easter Brownie Nest from Giraffes Can Bake

Carrot Bundt Cake with Cream Cheese Swirl from Alidas Kitchen

Gluten Free Carrot Cake from What the Fork Food Blog

Creme Egg Double Chocolate Muffins from  From Plate to Pen

Pink Glazed Easter Doughnuts from Marsha’s Baking Addiction

Which one of these 22 Easter Themed Baked Treats was your favourite?

You can also find me on all of the following Social Media platforms too.

FACEBOOK | TWITTER | INSTAGRAM | PINTEREST | GOOGLE-PLUS  |  YOU TUBE

Here are some more delicious recipes from The Flavor Bender

Spinach and Mushroom Polenta Stacks

Rosemary infused Chocolate Mousse

Butter Chicken (made without cream)

The post 22 Easter Themed Baked Treats appeared first on TGIF - This Grandma is Fun.

It’s Allie here from Through Her Looking Glass again and I’m thrilled to be sharing these delicious Lemon Filled Cream Puffs with you today. Spring has finally sprung in New Hampshire and I’m so glad! After many drab and dreary winter days, it appears that spring is finally here to stay. Yay! These cream puffs are the perfect spring dessert for Easter or make a beautiful presentation for baby and wedding showers.

If making cream puff pastry intimidates you, please keep reading. Seriously, it’s not hard at all! There are only five ingredients in the cream puff shells. Just boil butter and water together on the stovetop, then remove from the heat and stir in flour and salt, then eggs one at a time. That’s it!

Drop dough by tablespoonfuls onto a baking sheet.

Bake for 30 minutes or until puffed and golden just like this.

Split the hot pastry puffs in half, and scoop out any remaining soft dough inside. Cool on a wire rack.

There are only two ingredients in the lemon cream filling: heavy whipping cream and lemon curd. Just whip the whipping cream ’til soft peaks form, then gently fold in the lemon curd. Use store bought lemon curd or  use my favorite recipe here. It couldn’t be simpler. Fill your cream puffs with this delicious lemon curd whipped cream and grab ’em while you can! These disappear fast.

Please take a moment to visit Through Her Looking Glass and follow me on Pinterest, Facebook and Twitter!

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Lemon Filled Cream Puffs

Dreamy Lemon Filled Cream Puffs are light and airy. Perfect spring dessert for brunches and baby or wedding showers.

Course Dessert

Servings 20 - 3" cream puffs

Author allie

Ingredients

Lemon Cream Filling

• 1/2 cup heavy whipping cream
• 1/2 cup lemon curd store bought or homemade

Cream Puffs

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• Optional: powdered sugar to dust cream puffs

Instructions

Lemon Cream Filling

• In mixing bowl, whip heavy whipping cream until soft peaks form.
• Gently stir in lemon curd.
• Keep refrigerated.

Cream Puffs

• Preheat oven to 400°.
• Boil together water and butter in a medium sauce pan on the stove top.
• Remove from heat and stir in 1 cup flour until ball forms.
• Add in eggs one at a time, mixing throughly by hand after each. (I use a wooden spoon or my King Arthur bread dough whisk.)
• Drop by tablespoonfuls, 3" apart, onto a lightly greased or parchment lined baking sheet.
• Bake at 400° for 30 minutes or until puffed and golden brown.
• Split cream puffs apart (I use a fork) while hot and remove any soft dough that may be inside.
• Cool on a wire rack.
• Fill with cream puff shells with lemon cream filling.
• Dust with powdered sugar if desired.
• Serve immediately or refrigerate.

Lemon Filled Cream Puffs

You may also like:

Blueberry Pound Cake

Grand Marnier Berry Salad

Fresh Peach Custard Pie 

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