Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

Peachy Custard Tart

8/24/2011

2 Comments

 
Picture

                                          Summer tastes SO GOOD!


     I grew up eating custard pies.  My aunt made plain custard.  My mother usually added a can of sour cherries to her custard pies.  Either way was fine with me.  Custard was my favorite, and it probably always will be.  If I'm at a restaurant and there is custard on the dessert menu, that's what I'll be ordering. 
Picture
And custard is so versatile.  During the fall and winter months, I will often make a savory custard tart filled with spinach, roasted sweet peppers, and bacon or broccoli and ham, and always with an aged cheese thrown in the mix.  Add a green salad and you've got lunch, brunch, or dinner.  But in the summer, the custard tarts I make are all about fresh in-season fruits ~ Simplicity at its best.  Use fruits at the height of their summer-sweet-goodness, and organic eggs and dairy, preferably.  A few basic ingredients that give amazing results.
     My mother never made a tart; a pie plate always held her crusts and fillings. The small can of drained, sour cherries she used also meant a higher custard to fruit ratio.  I, on the other hand, will cover my entire tart base with the fruit, requiring less custard in my shallow fruit-filled crusts than my mother's deep dish.

     If using a 9-inch tart pan, you most likely will have enough custard remaining for a second tart... Not such a bad thing!  I also mixed in about 2 tablespoons of Amaretto to the custard before pouring it over the fruit... Delicious, but totally optional.

 
:: SUMMER FRUIT and CUSTARD TART

• 9- or 10-inch prebaked tart shell
• 4 to 5 peaches, peeled and cut into 1/2-inch slices
• Fresh blueberries or raspberries for garnish
• 2 large eggs
• 1 scant cup sugar
• 1/2 cup heavy cream
• 1 to 2 tablespoons Amaretto Liqueur (optional)
1.  Preheat oven to 375˚F.
2.  Arrange sliced peaches decoratively in the prebaked tart shell.  Slowly pour custard over the fruit.  Place tart on the middle rack of the oven.  Bake for approximately 25 to 30 minutes, or until the custard has just a slight jiggle and the top is beginning to brown.
3.  Remove from oven and let rest.  Sprinkle with powdered sugar before serving.


TAKE a LOOK:





2 Comments
Susan link
8/24/2011 01:20:33 am

Looks absolutely delicious!!

Reply
Tall Clover Farm link
8/24/2011 06:30:45 am

Eileen, I just enjoyed a slice of custard peach pie at my neighbor Phoebe's house. The recipe is her daughter-in-law's great grandmother's from Illinois. Now considering Phoebe is close to 90, I'd say that is and was a recipe well worth passing along--and very similar to yours!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris