I made this tart last summer for a friend who loves cream pies over fruit pies, but loves peaches. The creamy rice pudding filling and big chunks of roasted peaches turned out to be the perfect compromise. —Erin McDowell
one 9" tart
vanilla bean, scraped
vanilla bean, scraped
peaches, each cut into 6 slices
toasted walnuts, roughly chopped
In This Recipe
To make the crust, heat the butter in a small pot. Cook until the butter is lightly brown and has a nutty fragrance, 10 minutes. Stir in the water, sugar, and salt, and stir until dissolved.
Remove the mixture from the heat, add the flour, and stir until the mixture comes together. Turn it out into a tart pan (or just onto a baking sheet, if you like), and lightly press. Let it cool for 5-10 minutes, until it’s cool enough to handle.
Press the crust into the pan until it’s about 1/4? thick. Lightly score the base with a fork, and bake in a 400 degree oven until lightly browned, 12-15 minutes. Let cool completely.
To make the peach compote, combine the peaches, honey, and vanilla in a small pot. Cook over low heat until the peaches have broken down completely, 10-15 minutes. Cool completely, then spread across the base of the cooled tart shell.
To make the rice pudding filling, bring the rice, milk, cream, sugar, vanilla, and cinnamon to a boil over medium heat. Add the salt and egg yolk and whisk well to combine.
Stir the mixture constantly over medium heat until the rice has absorbed the liquid and the mixture is thick and creamy, about 15-20 minutes.
Transfer the mixture to a bowl, cover directly with plastic wrap, and refrigerate until cooled. When completely cool, pour into the cooled tart shell.
To prepare the topping for the tart, prep the peaches and place on a baking sheet. In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture into the center of each peach slice.
Roast the peaches in a 400 degree oven until the sugar has caramelized and the peaches are soft, 7-10 minutes. Cool completely.
Arrange the cooled peaches on top of the rice pudding filling, and top with toasted walnuts.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.