Spicy Peaches and Cream Custard Tart with a Genius Crust

By • August 21, 2011 • 17 Comments



Author Notes: I’ve been dying to try Paule Caillat’s pate sucree pie crust ever since Kristen published it. Straightforward, easy, last-minute-friendly—in other words, right up my alley. So when friends called (texted actually) to invite us for dinner tomorrow night, I looked at the peaches in the fruit bowl on my counter, and thought, OK, peach tart.

I adapted the crust recipe only to the extent that I increased it by about a third—I wanted to use a pie plate (which I had to turn the house upside down to find… have I mentioned that we recently moved and my new kitchen is a lot smaller than my old one?) and thought I’d need more crust. I also added a tiny bit of the spices that I used in the custard into the tart dough. Also, I had grocery store butter in the house so I decreased the water slightly, and I didn’t get any cracking. (I wish I had thought to take a picture of the just baked crust. My husband looked at it and said, wow, it looks just like the picture! As Kristen said, genius.)

The filling is adapted from an old Martha Stewart recipe for a plum and raspberry tart that was recently featured on smittenkitchen.



drbabs

Makes 1 8" tart

For the Crust:

  • 8 tablespoons (4 ounces) unsalted butter
  • 1 1/2 tablespoon vegetable oil
  • 3 tablespoons water
  • 1 1/2 tablespoons granulated sugar
  • 1/8 teaspoon each of ground clove, allspice and cinnamon
  • a generous pinch of kosher salt
  • flour as necessary (about 1 ¼ cups)
  1. Follow directions for crust as outlined here (but cut the baking time back by 5 minutes because you’re going to be baking the crust again.) : http://www.food52.com/recipes/13271_paule_caillats_brown_butter_tart_crust Let crust cool.

For the filling:

  • 2 large ripe fragrant peaches, scrubbed, halved and sliced into ¼ inch slices
  • 1 1/2 tablespoons all purpose flour
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup half and half
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  1. Reduce oven heat to 350. Lay peach slices into cooled crust. In a medium bowl, whisk together and sugar. Whisk in eggs, egg yolk, half and half, vanilla extract, salt and spices. Pour custard over fruit and place tart in oven. Bake until custard has set and is slightly golden, 45 to 55 minutes. Serve slightly warm, at room temperature or chilled.
Jump to Comments (17)

Tags: great for make ahead dessert, simple, spicy, summer fruit

Comments (17) Questions (0)

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almost 3 years ago ashleypiersonchasesdinner

This looks fantastic! I love your story about this recipe, funny and informative! Love it!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Lorigoldsby

almost 3 years ago lorigoldsby

I love that the crust has spices in it!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--it's just a hint of spice.

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almost 3 years ago Lizthechef

Looks wonderful!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Liz.

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almost 3 years ago Sagegreen

Cream custard? OMG. I am trying to start a diet this week, really!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh that's no fun. :)

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Drbabs! You're making me drool.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

That was the idea!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks great DrB - love custard pies!!!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--I hope you try it!

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almost 3 years ago dymnyno

I have been thinking of trying the crust. Does it shrink a lot? Your peach recipe must smell divine!!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

It doesn't shrink much at all--the only thing is that next time I'll pre-bake it a little less if I'm using the cooked filling. The edges got really dark. I happen to like that but not everyone does. It does smell great, and it was amazingly easy.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I see why you asked me that from the photo. The crust really didn't shrink much--the pie pan was quite deep, and the crust was enough to make a normal-depth pie.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have wanted to try that crust, the tart sounds wonderful.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!