This summer enjoy this yummy tart recipe that would make you desire for more. It is simple yet delicious. Give it a try with the help of the instructions given below.
How to make Peaches and Cream Tart?
First of all take a 23cm wide, 4cm-deep, springform tart tin. Then follow the ingredients below.
To prepare pastry you’ll need:
- Icing sugar 40 grams and some more for dusting.
- 200gm plain flour.
- 1 pinch of salt.
- 125gm unsalted butter cold and diced.
- 1 large egg yolk (save the white).
- 2 tsp lemon juice.
- 2 tbsp. ice-cold water.
- 1 egg-white beaten.
For the filling, all you need is:
- 500ml double cream.
- 1 vanilla pod (split in half and separate the seeds).
- 100ml milk.
- 3 medium eggs and 2 egg yolks.
- Lemon zest ½ unwaxed lemon.
- 150gm crushed sugar.
- 3 tbsp. crushed sugar more.
- 4 riped juicy peaches.
- ½ tsp ground cinnamon.
- Icing sugar for dusting.
Procedure to follow.
After arranging all the ingredients, let’s start making. First of all, put flour, salt and icing sugar in the bowl of a food processor and mix them well. Then add butter into the mixture and give the processor a pulse, so that the mixture looks like breadcrumbs.
Then take a separate small bowl and combine egg yolk, lemon juice, and water. After combining these well, pour the mixture into the food processor and pulse it again to bring the dough together. After the dough is formed well, take it out of the processor and knead it properly with hands. Treat it gently and do not overwork it otherwise it will get chewy.
Form a ball of it, place it in a bowl, cover it tightly with a plastic sheet or dish cover, and let it chill in the fridge for an hour.
Meanwhile, prepare the filling. Take a saucepan and pour milk and cream into it. Also, add vanilla pod and seeds and lemon zest for flavor. Gradually bring it to boil, then remove it from the heat and leave it to infuse for 30 minutes to an hour at least.
Roll the pastry to a thickness of 2mm on a lightly floured surface, then line the tart tin with it. Trim the excess pastry. Further prick the base of the case, line with foil and baking beans and let it chill for 30 minutes in the fridge.
Pre-heat the oven to 180C/ 350F. Bake the pastry case on a flat baking paper for about 18 minutes until it becomes light golden in colour. Then remove the baking beans and foil and bake it further for 3-4 minutes to crisp the base.
After that, brush the inside of the pastry case with the thin layer of egg white and to cook it, bake it again for 1-2 minutes to fix any cracks in the pastry. Lower the oven to 120C/250F, while you whisk the eggs and sugar smoothly, add cream into it and combine it thoroughly.
Take a fine sieve and pass the mixture from it into the tart case and fill it to the brim. To set the tart, keep it in the oven again for 45 minutes. The custard will continue to cook as it cools. Let it cool down on room temperature and then keep it in the fridge to make it perfect.
Wait! As there’s yet more. Turn the oven to 190C/ 375F. Cut the slices of peaches and put it in the baking tray. Sprinkle the mixture of caster sugar and cinnamon onto it. Bake them for 15 minutes until the peaches are softened and caramelized.
Take them out of the oven and decorate your tart with these baked peachy slices. You can also sprinkle icing sugar on top of the tart. Finally, it is ready to eat. Have a sweet delight!
