Peach Tart
This was a frequent summer dessert when growing up. It’s my mother’s recipe.
Peach Tart
This was a frequent summer dessert when growing up. It’s my mother’s recipe.
Cooking Instructions
- 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.
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