Peach Tart

Name: Peach Tart
Total time: 14400 s
Yield: 8 servings
Cuisine: American
Ingredients: 206 grams flour; 75 grams sugar; 1/4 teaspoon baking powder; Pinch salt; 3/4 teaspoon lemon zest (1 lemon); 94 grams butter, cold; 3/4 teaspoon vanilla extract; 4 tablespoons vodka (plain or citron); 500 milliliters whole milk; 120 grams sugar; Piece lemon peel; 3 egg yolks; 1 egg; 2 teaspoons pure vanilla extract (best possible quality); 50 grams cornstarch; 30 grams butter; Canned peaches, drained and sliced; Peach gelatin, optional

Ricardo @tallcook

Manhattan, New York, United States

This was a frequent summer dessert when growing up. It’s my mother’s recipe.

#GlobalApron #sweet #pie #cake #fresh

This was a frequent summer dessert when growing up. It’s my mother’s recipe.

#GlobalApron #sweet #pie #cake #fresh

Ricardo @tallcook

Manhattan, New York, United States

This was a frequent summer dessert when growing up. It’s my mother’s recipe.

#GlobalApron #sweet #pie #cake #fresh

This was a frequent summer dessert when growing up. It’s my mother’s recipe.

#GlobalApron #sweet #pie #cake #fresh

Saved

Ingredients

4 hours

8 servings

Crust
206 gramsflour
75 gramssugar
1/4 teaspoonbaking powder
Pinchsalt
3/4 teaspoonlemon zest (1 lemon)
94 gramsbutter, cold
3/4 teaspoonvanilla extract
4 tablespoonsvodka (plain or citron)
Pastry Sauce
500 milliliterswhole milk
120 gramssugar
Piecelemon peel
3egg yolks
1egg
2 teaspoonspure vanilla extract (best possible quality)
50 gramscornstarch
30 gramsbutter
Canned peaches, drained and sliced
Peach gelatin, optional

Saved

Steps

4 hours

1

Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.
2

Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).
3

Combine vodka and vanilla in a small bowl. Incorporate vodka mixture to food processor. Pulse until a ball is formed (approx. 15 pulses).
4

Form a thick disc, roll it into an 8-inch circle, wrap in plastic and refrigerate for an hour.
5

Grease and lightly flour a 10-inch pan. Set aside. Preheat oven to 375F.
6

Remove dough from fridge, let rest for 10 minutes and roll slowly. Cover pan and remove excess dough.
7

Place a circle of parchment paper on pie and cover with pie weights. Bake at 375F for 20 minutes. Let cool in pan. Once cooled remove weights and paper.
8

Make pastry cream. Heat milk with lemon peel and half the sugar.
9

On a separate bowl, beat yolks, egg, vanilla extract and rest of sugar. Sift cornstarch directly on the mix and incorporate completely.
10

When milk is starting to bubble, pour egg mixture slowly mixing constantly. Cook until in thickens, mixing constantly.
11

Simmer for 2 minutes continuing mixing. Add butter and mix. Remove lemon peel. Cover cream (not the bowl) with plastic wrap. Let cool completely before using.
12

Assemble tart. Pour a layer of pastry cream. Arrange slices of peach in a pattern. Paint with a thin layer of gelatin. Refrigerate until gelatin hardens and serve.