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

raspberry and white chocolate tart

Hello everyone! Today I am super excited to share with you all a recipe from my favorite teen blogging duo: Anne and Mathilde. They are two teenage girls growing up in Denmark and sharing their beautiful photos and recipes on the blog Les Quatre Saisons. Hope you all check them out — I’m sure you’ll love their work as much as I do!

First of all, a big thank you to Erica, for letting us do this guest post and share our recipe with all of her readers! Second of all, we are from Denmark, and English aren’t our native language, so pardon our french 😉 We are two sisters, Mathilde and Anne, blogging on Les Quatre Saisons. Just like Erica, we are both high-school students with a huge passion for food and photography.

When Erica invited us to do this guest post, we knew that we wanted to make a dessert, because what’s better than dessert? The only question was, what kind? We chose to make raspberry and white chocolate tart. A crisp and sweat crust with a creamy, chocolatey filling and a rich raspberry filling. The combination of these 3 things worked perfectly together, a real treat.

Be careful not to overwork the dough, otherwise it might not be crispy. And remember to let the chocolate mixture settle before adding the raspberry mixture, otherwise they will blend together.
Please let us know what you think!
Love,
Mathilde and Anne

Ingredients

The dough:
4.41 ounce of butter
2 cups of flour
3/4 cup icing sugar
1 egg

Mix together all of the ingredients (be careful not to overwork the dough). Put the dough into the fridge for a few hours. Roll out the dough as thin as possible and place in a tart tin. Bake in a preheated oven (170 C) for approx. 20-30 min. until it’s golden.

White chocolate filling:
8,75 ounces of white chocolate
0.8 cups of cream
2 leafs gelatine

Let the gelatine soak in cold water. Warm the cream, and finely chop the chocolate. Put the gelatine into the cream, and let it melt, before mixing in the chocolate. Stir until the mixture is homogeneous. Pour the mixture over the tart, and let it cool for a few hours.

Raspberry filling:
2 cups of raspberry puree
0.27 cups of caster sugar
2,5 egg whites
6 egg yolks
2 leafs gelatine
0.44 stick of butter

Let the gelatine soak in cold water. Warm up the raspberry puree and sugar. Whisk together the egg yolks and egg whites, and pour the warm puree over, while whisking. Let the mixture cook on low heat until the consistency is creamy. Add the gelatine and whisk in the cold butter. Pour the puree into the tart – as a second layer. Let it cool for at least two hours. Serve with fresh raspberries.