Pin It 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.
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?
*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