Description
This Peach Custard Tart features a rich almond pastry base that perfectly complements the sweet, juicy peaches. The creamy custard filling creates a luscious texture that melts in your mouth.
Ingredients
Scale
- 1 ½ cups (180g) almond flour
- ½ cup (60g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- A pinch of salt
- 3 medium ripe peaches, pitted and sliced
- ¾ cup (150g) granulated sugar, divided
- 2 large eggs
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons cornstarch
- A pinch of salt
- Sliced almonds (for garnish, optional)
- Fresh mint leaves (for garnish, optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Almond Pastry Base: In a mixing bowl, combine 1 ½ cups almond flour, ½ cup all-purpose flour, ⅓ cup powdered sugar, and a pinch of salt. Mix until well combined. This should take about 1-2 minutes. Look for a uniform texture.
- Add the Butter: Add ½ cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This should take around 3-5 minutes. Avoid overworking the dough; you want small butter pieces for flakiness.
- Add Egg Yolk and Water: Mix in 1 large egg yolk and 1-2 tablespoons of cold water, starting with 1 tablespoon. Combine until the dough just comes together. If it seems too dry, add another tablespoon of water. This should take 1-2 minutes.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period is crucial for the butter to solidify, which helps achieve a flaky crust.
- Preheat the Oven: Preheat your oven to 375°F (190°C) while the dough chills. This ensures the tart cooks evenly from the get-go.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges. Trim any excess dough. This should take about 5-7 minutes.
- Blind Bake the Crust: Prick the bottom of the crust with a fork to prevent bubbling. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, until lightly golden. Remove the weights and parchment, then bake for another 5 minutes until the bottom is firm. Keep an eye on it to prevent burning!
- Prepare the Custard Filling: While the crust cools, whisk together ¾ cup granulated sugar, 2 large eggs, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 2 tablespoons cornstarch, and a pinch of salt in a bowl until smooth and well combined. This should take about 3-4 minutes.
- Assemble the Tart: Arrange the sliced peaches evenly over the baked tart shell. Pour the custard mixture over the peaches, ensuring they are well covered. This step should be done gently to avoid disturbing the fruit.
- Bake the Tart: Bake the tart in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden. The center should have a slight jiggle but not be liquid. Let it cool for at least 30 minutes before serving.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Don’t skip chilling the dough for a flaky texture. Use fresh, ripe peaches for the best flavor.