Kim Hutcherson's Peach Tart with Fresh Basil Whipped Cream

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KGS Best Local Cooks Kim Hutcherson

Hey Y’all! I am so excited about our next recipe for our “Best Local Cooks” series! Kim Hutcherson was nominated several times by friends and family- and when you check out her FB page you’ll understand why! It’s full of gorgeous looking recipes that make me wish I was her neighbor!! She sells Pampered Chef, which is perfect for her and her culinary skills (my favorite Pampered Chef items are the Chop & Mix, Cookie Scoops and Can opener!). Kim's in the Kitchen - Pampered Chef Independent Consultant

This recipe for a Peach Tart with Fresh Basil Whipped Cream looks heavenly! If you are wanting to learn a few new tips and tricks- Kim is definitely one to follow! Thanks Kim for being one of our “Best Local Cooks”!


KGS Best Local Cooks Peach Tart with Fresh Basil Whipped Cream

Kim Hutcherson's Peach Tart

Ingredients

 Peach Filling

  • 1 cup fresh peach puree
  • 4 large egg yolks
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 5 tablespoons unsalted butter, room temperature
  • 2 tablespoons fresh squeezed lemon juice

Crust

  • 4 cups flour
  • 1 3/4 cup butter flavored Crisco
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 cup very cold water
  • 1 tablespoon vinegar
  • 1 egg

Instructions

Peach Filling

  • Peel and halve fresh peaches, place in food processor, and puree until smooth. It will take about 4-5 peaches to make 1 cup puree.
  • In a double boiler, mix pureed peaches, sugar, egg yolks, and lemon juice. Cook over medium heat until peach mixture is thickened, about 30 minutes, stirring constantly.
  • Remove from heat and add butter, 1 tablespoon at a time, until well combined. Add vanilla.
  • Transfer to a bowl and place cling wrap directly on top of filling. Refrigerate until completely chilled.
  • To assemble tarts: Fill baked tart shells with chilled peach filling. Top with fresh peach slices and basil whipped cream. Yields enough filling for 5 - 4" tarts.

Crust

  • In large mixing bowl, cut shortening into flour. Add sugar and salt.
  • Add vinegar to cold water. Add egg to vinegar and water, and mix lightly with fork.
  • Combine water/vinegar/egg mixture with flour mixture.
  • Roll out on floured surface.
  • Yields 4 - 9" pie crusts.
  • For unfilled shells, bake at 400 degrees until crust is lightly browned.

Kim Hutcherson's Fresh Basil Whipped Cream

Ingredients

  • 1 pint heavy whipping cream
  • 1 cup powdered sugar
  • 4-5 fresh basil leaves
  • 1 teaspoon clear vanilla

Instructions

  • Place basil leaves in food processor with 1/4 cup of the powdered sugar. (I used the Pampered Chef Manual Food Processor since it is just the right size for this small amount of basil leaves.) Process until a thick, smooth paste forms.
  • In cold mixing bowl, add heavy whipping cream, vanilla, and remaining 3/4 cup powdered sugar. Beat on high until soft peaks form. Add basil paste and continue beating until stiff peaks form.

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