Tuesday, July 12, 2011

Peach Custard Tart

Sorry I've been so absent! I'm in the middle of a big move. The family and I are relocating to Dayton, Ohio! Crazy, fun, whirlwind times right now. I'll be continuing this blog from a new kitchen in Dayton by the end of this month! Very exciting.
This tart just looked and sounded yummy. It originally called for plums, but I had peaches on hand and the combination of peaches and custard won me over.
The crust turned out nice and flaky and the custard filling was light and subtle letting the flavor of the peaches shine through.
The part of this tart I was  most excited about was the custard, but I was only able to pour in about half the custard mixture before it was full to the edges. A little disappointing. Maybe it was the pan size I used??
Overall this was a very yummy tart. Simple and satisfying. I added a pinch of nutmeg and scoop of vanilla ice cream to finish it off and that was perfect! I would suggest adding a little nutmeg on top before serving just to kick up the flavor. 

This tart was better the next day when all the flavors had time to meld. The crust stayed flaky and it was delicious for breakfast along side a hot cup of coffee!

Plum Tart

1 2/3 cups flour
1/4 teaspoon salt
11 tablespoons butter, cut into pieces
3 tablespoons sour cream

1 1/3 cups sugar
1/3 cup flour
1/4 tsp. salt
4 large eggs
1/2 cup sour cream

7 large plums, thinly sliced (about 6 1/2 cups)

Preheat oven to 375

To prepare the crust, pulse flour, salt and butter in a food processor until crumbly. Add sour cream. Process until if forms a ball. Press the dough  into 12-inch tart pan with a removable bottom. Bake for 18 minutes, or until lightly browned. Let cool for 15 minutes.

Reduce oven heat to 350

To prepare the custard, mix sugar, flour and salt. In another bowl, beat eggs and sour cream. Add the sugar mixture to the egg mixture and blend well.

Arrange sliced plums in concentric circles on the baked crust. Gently pour the custard over the plums.

Bake for 40-50 minutes, or until the custard is set and golden brown. Let cool for 10 minutes.

Set the tart on a glass plate and gently remove the pan ring. Makes 8-12 servings.

* My Notes:
I added a splash of vanilla to the crust and custard mixture. I also added a small pinch of cinnamon to the crust. I substituted peaches for plums. 
I found it took a lot longer to bake then the 50 minutes, so watch and check the tart accordingly. You could also use greek yogurt instead of sour cream if you have that on hand. 

1 comment:

Shauna said...

The nutmeg was a nice touch on top. Maybe a little more vanilla in the custard.

My most favorite crust in the whole wide world is your macaroon tart crust made with your freshly baked macaroons. Oh yeah.


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