Tag Archives: shortcake

Peach Tarragon Shortcake Recipe

Porter Peaches are ripe and fabulous this year!  For an extra flavor profile, use Tarragon to spruce up this awesome Summer Recipe.

Peach Tarragon Shortcake
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
409 calories
48 g
77 g
23 g
5 g
14 g
204 g
315 g
19 g
0 g
7 g
Nutrition Facts
Serving Size
204g
Servings
8
Amount Per Serving
Calories 409
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg
26%
Sodium 315mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
9%
Sugars 19g
Protein 5g
Vitamin A
24%
Vitamin C
12%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Peaches
  2. 4 large ripe peaches
  3. 2 sprigs tarragon
  4. ¼–½ cup sugar
  5. Shortcake And Assembly
  6. 4 tablespoons (1/2 stick) unsalted butter
  7. 1 sprig tarragon
  8. 1 cup cake flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 1 cup all-purpose flour, plus more for surface
  12. 2 teaspoons sugar, plus more for sprinkling
  13. 1½ cups chilled heavy cream
  14. Whipped cream (for serving)
Instructions
  1. Peaches
  2. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
  3. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into ¼"-thick wedges, collecting juices.
  4. Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  5. shortcake and assembly
  6. Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  7. Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 tsp. sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  8. Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about ½" thick. Brush with some reserved melted butter and sprinkle with sugar.
  9. Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
  10. Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Adapted from bon appetit
beta
calories
409
fat
23g
protein
5g
carbs
48g
more
Adapted from bon appetit
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