The kids and I went peach and corn picking last week at a local picking farm. I absolutely adore fresh peaches from the farm. In this case, they were the size of baseballs; so much bigger than the ones in my supermarket. And they were sweet and juicy. Yummy!
I took this as a great opportunity to make the Crunchy and Custardy Peach Tart from Baking from My Home to Yours, by Dorie Greenspan. I made this tart before and thought it was excellent. It uses a sweet tart crust filled with peach slices and then has a custard sauce poured on top and a streusel. So easy to make.
The instructions say to place the dough into the pan without crushing the pastry/butter lumps. That was too difficult for my daughter to manage, so I let her press it firmly into the pan. (I don’t think it affected the taste in the end).
The only tricky timing thing with this recipe is that the tart crust has to be frozen and then partially baked and cooled before filling. This just means that you have to plan a little bit before serving.
So once the crust has cooled, it can be filled with slices of fresh peaches. The custard is made from heavy cream, an egg, sugar, and almond extract. This is poured on top of the peaches.
The tart is baked for 10 minutes at 425 degrees, and then the temperature is lowered to 375 and the streusel topping of flour, light brown sugar, chopped almonds, and butter is sprinkled on the top. 20 minutes later, the tart is done.
It was sweet and light. The crust was buttery and shortbread-like. That was my favorite part.
Delicious yumminess. Try it with your summer peaches.