Fresh Peach Tart {with Vanilla-Cardamom Cream}
The Good Hearted Woman
The Good Hearted Woman
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 5.0 from 2 reviews Fresh Peach Tart Save Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins Author: Renée B. ♥ The Good Hearted Woman Recipe type: Dessert Serves: 1- 10" Tart Ingredients
  • 1 large pie crust, homemade or store-bought 3 large peaches 2 tablespoons raw sugar 1 batch vanilla-cardamom cream (recipe follows) ¼ cup peach jam, preserves, or jelly Instructions Preheat oven to 375° F. Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges. Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside. Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes. Pour into prepared pie crust. Allow cream to cool completely.** Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!) Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices. Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels. Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar. Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown. Remove tart from oven and allow to cool for about 30 minutes. Using a mixer, blender, food processor or hand blender, puree peach preserves. Brush pureed peach preserves over the top of the tart. Serve warm or cold. **Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan. 3.3.3077
  • 5.0 from 2 reviews Vanilla-Cardamom Cream Save Print Prep time 10 mins Total time 10 mins Author: Renée B. ♥ The Good Hearted Woman Ingredients
  • 2 cups milk ¼ cup cornstarch ½ cup white sugar ¾ teaspoon cardamom 2 egg yolks 1 egg 2 tablespoons butter 1 teaspoon vanilla extract Instructions In a medium bowl, whisk together egg yolks and egg. Set aside In a small bowl, stir together cornstarch, sugar, and cardamom. In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken. To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire ¼ cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat. Whisk in butter and vanilla. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. ** 3.3.3077

Instructions

Comments

Log in or Register to write a comment.