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Peach Shortbread Tart

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Is there anything that smells better than a ripe peach? I think not. The California peach season is in full swing and this Peach Shortbread Tart is a fun and delicious change from the traditional pie.


Peach Shortbread Tart
Print Recipe
Servings Prep Time
8 45 mins
Cook Time
40 mins
Servings Prep Time
8 45 mins
Cook Time
40 mins
Peach Shortbread Tart
Print Recipe
Servings Prep Time
8 45 mins
Cook Time
40 mins
Servings Prep Time
8 45 mins
Cook Time
40 mins
Ingredients
For The Pastry Cream
For the Shortbread Crust
Servings:
Instructions
  1. Preheat the oven to 375 degrees F. Butter a 12 x 8 inch rectangle tart pan.
  2. Boil a quart of water and cut a small x in top of each peach. Place them in the boiling water.
  3. After boiling for about 2-3 minutes take them out of the water.
  4. From the x, peel the skin from the peaches.
  5. Slice peaches into 1/4 inch thick slices and set aside.
  6. Cream butter and both sugars in the bowl of a stand mixer. Mix on high until light and airy.
  7. Adding the salt and flour slowly, combine until the dough comes together. Form it into a ball, wrap it in plastic wrap and let it rest in the fridge.
  8. In a mixing bowl, whisk the egg yolks with the milk until blended.
  9. Combine the sugar, cornstarch and salt in a small pot. Gradually mix in some of the milk/egg mixture and whisk until you have a thick paste. (be careful not to cook the eggs).
  10. Cooking over a medium heat, add the rest of the milk while stirring.
  11. As the mixture comes close to a boil it will start to thicken.
  12. Cook for 5 minutes more. The pastry cream should be thick enough to leave ribbons when dropped from a spoon. Add the vanilla and stir through.
  13. Transfer the pastry cream to a bowl and cover with plastic wrap, making sure to press down on the wrap until it sits on top of the cream to prevent a skin forming.
  14. Roll out the dough large enough to fill your tart pan. Transfer the dough to the pan, pressing down and trimming any dough that is hanging over the edges.
  15. Bake the tart base in the oven for about 10-15 minutes or until it starts to turn golden brown.
  16. Once the tart is golden brown, spread a generous amount of the pastry cream on it, almost level with the sides.
  17. Lay your sliced peaches on the cream close to one another and sprinkle with the 1 tablespoon of sugar.
  18. Bake in the oven for 30-40 minutes until the peaches start to look a little crisp around the edges.
  19. Let the tart cool.
  20. Combine the water and jam/jelly and heat in the microwave until bubbling.
  21. With a pastry brush, glaze the peaches generously with the jelly.
  22. Best served at room temperature. Store in refrigerator
Recipe Notes

If your pastry cream should become lumpy or too thick, add a half cup of milk and whisk quickly over a medium heat until the texture improves.

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