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.
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.) :
Let crust cool.
For the filling:
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.