An Order of Peachy
with a side of keen please! I know I haven’t posted in a while but that’s because I’m graduating TODAY. 5 years of hard work, lots of genetics and orgo, and more all-nighters than I’d care to admit to. As of 2pm this afternoon I will officially be a graduate of UC Davis with a degree in Biotechnology; specializing in microbiology, yeast and fermentation science. What a marshmallow mouthful! How many can you fit in your mouth and say that? I think I can get three before it becomes totally unrecognizable.
Custardy Peach Tart
- 1 pie crust
- 3 large ripe peaches, pealed, halved and pitted
- 0.5 cup heavy cream
- 1 large egg
- 0.25 cup sugar
- 1/8 tsp almond extract
Preheat the oven to 425F and line the tart pan with pie dough. I made 4 mini tarts with this recipe.
Arrange the peach slices in the tart pan as you desire. I arranged the slices in a whorl shape to try and get to resemble a flower. Whisk the remaining ingredients together in a bowl and pour over the peach slices until it is level with the pan.
Bake the tart for 10 minutes at 425 and then lower to 375 for the remaining 20 minutes. The original recipe called for a streusel topping. I opted not to use it but if you want some crunch the time to add it is when you lower the temperature. (A streusel is a mixture of butter, flour and brown sugar equal parts. For this recipe Dorie recommends adding in some ground almonds too!)
Since I made mini tarts they seemed to be finished after half an hour but if you are going for a single large tart you will probably want to bake another 20 minutes until the filling has set. Let cool and enjoy just slightly warm. Mmmmm.