Use a fork to prick holes into the bottom of the tart dough. Roll the rolling pin over the top edges of the tart to cut the excess overhanging dough off. Press small pieces of dough into any cracks or bald spots if needed. Don't worry if the dough breaks - it's very soft and forgiving. On a floured surface, roll out the dough into a sheet about ⅛" thick.Ĭarefully lay the dough into a fluted 9" tart pan and press into the bottom and sides of the pan. Wrap the disc in plastic wrap and chill in the fridge for at least 1 hour until firm or overnight.Īfter chilling, let the dough sit at room temperature for 10 minutes before rolling out. Turn the dough out onto a piece of plastic wrap and press together with your hands to form a flattened disc shape. Beat in the egg and vanilla extract until combined.Īdd in the flour, cinnamon, and ground ginger and mix on low speed until it forms a soft dough. In a mixing bowl, use an electric mixer to cream together softened butter and powdered sugar until creamy. How to make a peach custard tart Make the shortcrust tart shell The fresh peaches are the highlight of this tart and they do all the work here. This peach tart is light, creamy, and not too sweet. It's the perfect flavour combination for the end of Summer and the beginning of Fall peach season. The warming spices in the buttery tart shell work so well with these yellow peaches. The filling is a creamy and light custard pastry cream that is topped with fresh yellow peaches and a clear jam glaze for a glossy finish. Serve warm or at room temperature.This peach custard tart is made with a spiced shortcrust tart shell, fragrant with cinnamon and ginger. Let the tart cool slightly and brush it generously with glaze. Melt the jam with the remaining sugar over medium-low heat and simmer 3 to 5 minutes. Sprinkle well with cinnamon sugar and a generously grating of nutmeg.īake until the peaches are tender and the crust golden brown, about 40 minutes. Arrange top of the crust in a single layer, slightly overlapping, in concentric circles. Peel the peaches, halve, pit, and slice them into thick wedges. Sprinkle the bottom with cinnamon sugar and let it cool while preparing the peaches. Carefully remove the foil and weights and bake 8-to-10 minutes more, or until just beginning to color. Line with buttered foil (buttered side down), fill with pie weights or dried beans, and bake 20 minutes. Prick well with a fork, and chill it for 20-30 minutes. Line a 12-inch round tart pan with the dough, pressing it into the sides without stretching it. Position a rack in the center of the oven and preheat to 375 degrees F. Pulse in the water a little at a time, starting with 1/3 cup, until it is holding together. Add the fat and process until it resembles coarse meal. Add the flour, sugar, and salt and pulse to sift. Chill the blade 5 minutes, then fit it in the work bowl. Note: the pastry can be made in a food processor fitted with a steel blade. Gather it into a ball, cover with plastic wrap, and chill 20 minutes. Keep adding water by spoonfuls until the dough is just holding together. Add about 1/3 cup of ice water and work it in. Add the butter and lard and cut it in with a pastry blender until it resembles coarse meal. Whisk or sift together the flour, 2 tablespoons sugar, and salt.
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