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dorie's crunchy and custardy peach tart

Lately, the farmer's market has been overflowing with ripe peaches. My mom and I picked up around a dozen on Sunday. My dad was returning from Newport, and picked up another full bag on his way home. Since we had so many peaches rolling around the kitchen counter, I decided to make one of the many peachy recipes that I had saved. I cannot tell you how glad I am that I did.


All of the elements and textures of this tart come together so harmoniously.
Fruity sweetness from fresh peaches.
Satiny richness from the custard
Crunchy flavor from the streusel. 



The streusel topping really gives this tart an extra layer of nutty, buttery, crunchy goodness. The custard filling bathes the peaches in a voluptous, sweet, creamy mixture. And what really makes this tart so stellar are the fresh, aromatic summer peaches.

My mom especially loved this tart, proclaiming that it was the best dessert I have baked yet (even better than my morning buns!). Please, do yourself a favor and whip this up while we still have such a plethora of perfect, summer peaches.

What is your favorite peachy dessert?
With love,

Erica

Ingredients
*note I baked mine in an 8" tart pan

1 pie crust of your choice (if you are making your own, sweet tart dough with nuts is perfect!), partially baked and cooled

For the streusel
2 tablespoons all-purpose flour
2 tablespoons (packed) light brown sugar
2 tablespoons chopped almonds
2 tablespoons cold unsalted butter, cut into pieces


For the filling
1 or 2 very large peaches, sliced thin
1/2 cup heavy cream
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sugar 
  
To make the streusel: Working with your fingertips, blend all the ingredients together in a small bowl until evenly combined. Cover the streusel tightly with plastic wrap and refrigerate it until needed. (Wrapped well, the streusel can be refrigerated for up to 2 days)
Center a rack in the oven and preheat the oven to 425 degrees F. Place the tart pan on a baking sheet lined with parchment or a silicone mat. 

To make the tart: Slice the peaches thinly and arrange them in a spiral pattern in your prepared pie crust. Set aside while you make the creamy filling.

Whisk the cream, egg, sugar and almond extract together in a small bowl. When blended, rap the bowl on the counter to knock out the air bubbles, and pour the filling over and around the peaches.

Bake the tart for 10 minutes. Lower the oven temperature to 375 degrees F, and bake the tart tor another 20 minutes, at which point you should add the streusel.

Remove the streusel from the refrigerator and, using your fingers, break it up into small bits. Carefully pull the baking sheet to the front of the oven and sprinkle the streusel evenly over the creamy parts of the tart.

Bake for another 20 to 25 minutes (total baking time is 50 to 55 minutes), or until the filling is set and the streusel is golden. Remove the tart from the oven and transfer t he pan to a rack to cool until barely warm or at room temperature.

Adapted from Dorie Greenspan's Baking: From My Home to Yours

Comments

  1. this looks so amazing! could you make it with other fruits too? not that peaches aren't perfect!
    xo
    http://allykayler.blogspot.ca/

    ReplyDelete
    Replies
    1. Thank you so much! I am SURE you can make it with other fruits too -- you have inspired me to experiment! I think I may try it with berries or something soon ;)

      Delete
  2. You don't mention the size of the pan!

    ReplyDelete
    Replies
    1. Oops! I baked mine in an 8 inch tart pan!

      Delete
  3. Is there an apple tart recipe available with directions? This one is for peaches. Thanks.

    ReplyDelete
    Replies
    1. I have made this recipe with apples before. I use the exact same recipe, just replacing the peaches with apples (about 1-2 apples) and adding a dash of cinnamon to the topping.

      Delete
  4. OMG, that sounds too easy. Thanks for your reply.

    ReplyDelete
  5. are the ingredients and recipe for the streusel the same as the crust?

    ReplyDelete
  6. How long did you "pre-bake" the tart/pie crust?

    ReplyDelete

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