Receta Fresh Peach Tart
It's the end of peach
season but there are still some good ones that can be found in the store. This
tart is a lovely way to use them and feature their bright and sweet flavor.
Summer fruits are so much fun to sprinkle on tarts and other desserts. Once fall
comes then everyone starts turning to baked pies and cobblers. I've been seeing
more and more apple recipes popping up online, including some apples stuffed
with cinnamon, sugar, and raisins that are cooked in a slow cooker. That sounds
good to me to about now.
I've been trying to bake
fall desserts recently hoping that maybe I can pretend the weather is colder
(it's not really working) so I thought I would go ahead and make a summer
dessert, you know, since it's almost over now. I would say this is an easy recipe,
but it's not necessarily a quick one. You could make the pastry cream the day
before though and have it in the refrigerator and that would speed things up.
Then all you would need is to bake the crust and cut the peaches, that would be
pretty quick. I also used vanilla bean paste so that the pastry cream had the
lovely specks of vanilla.
Another good thing about
this tart is that even if you leave it in the refrigerator over night (covered)
then the crust (for me at least) didn't get soggy. I was pretty excited about
that. The crust does have a snap to it so if you want a soft crust then this
isn't for you but if you like the crisp crust with your tarts then you found a
good one. Happy Baking!
Peach
Tart
Makes 1 9” tart
Ingredients:
- - 1 ¼ cups all-purpose
- flour
- - ½ cup granulated
- sugar
- - ¼ teaspoon salt
- - ¼ teaspoon vanilla
- extract
- - 1 stick unsalted
- butter, melted and slightly cooled
- - 1 ¼ cups milk
- - 3 large egg yolks
- - ¼ cup granulated
- white sugar
- - 2 tablespoons
- cornstarch
- - 2 tablespoons all-purpose
- flour
- - 1 teaspoon vanilla
- extract or vanilla bean paste
- - 1 ½- 2 fresh
- peaches, sliced about ¼” thick
Directions:
1. Prepare the tart
shell by whisking the flour, sugar, and salt together in a bowl. Add in the
vanilla extract and the butter, then stir until the dough is mixed and soft.
Press the dough onto the bottom and sides of a 9” tart pan. Chill the dough in
the pan for 30 minutes.
2. While the dough
is chilling, preheat the oven to 375F. Place a sheet of parchment in the tart
pan and top with pie weights (or dried beans). Bake about 20 minutes until the
dough starts to turn golden on the edges, about 20 minutes. Take the pan out of
the oven and remove the parchment and pie weights. Using a fork prick holes in
the crust then continue to bake until the entire crust is lightly browned,
about 10-12 minutes. Cool completely.
3. Mix the sugar and
egg yolks together in a medium, heatproof bowl. Soft the cornstarch and flour
over the egg mixture then mix together until the mixture is smooth.
4. Bring the milk to
just boiling in a saucepan, then remove from heat and temper a little at a time
into the egg mixture while whisking the egg mixture constantly so it will not
curdle. Strain the pastry cream into a clean saucepan..
5. Cook the pastry
cream mixture over medium heat, while stirring constantly, until it is boiling,
then cook an additional 30-60 seconds until it is really thick. Stir in the
vanilla extract or vanilla bean paste. Pour the mixture into a clean bowl and
cover with plastic wrap on the surface to that a crust does not form while it
is cooling. Cool the mixture to room temperature. Refrigerate if the pastry
cream is not being using directly after cooling. Before using the mixture stir it
to remove any lumps that formed during cooling.
6. Evenly spread the
cooled pastry cream mixture into the cooled tart crust. Decoratively lay out
the peaches on the pastry cream. Refrigerate if not serving immediately.
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