I made this tart this afternoon for our after dinner dessert.
It didn’t make it.
That happens more times than not around here. Anything coming out of the oven is fair game. So, we’ll call this one an afternoon snack.
I wouldn’t want it any other way.
You know I’m not opposed to using store-bought pie crust, but when I have the time I’ve been known to make mine from scratch.
If you don’t normally make your own, give this one a try.
It couldn’t be easier. It’s called Pate Brisee, or French short crust pastry. A fancy name for 5 ingredients that come together with little effort, and create a crust that is manna from Heaven.
Light and flaky, just like a crust should be.
Start by adding 1 1/4 cups of all-purpose flour to your food processor. I use unbleached flour, just in case inquiring minds want to know.
Toss in a small pinch of kosher salt.
Followed by 2 tablespoons of sugar.
Cut 1 stick (1/2 cup) of unsalted butter into cubes.
While the processor is running, add a few cubes of butter at a time until you’ve added them all.
With the processor still running slowly pour in 1/4 cup of very cold ice water.
As soon as the last drop of water goes in, turn the processor off.
You don’t want to over work the dough.
Turn the dough out onto a piece of clear wrap and press it with your hands until it spreads out a bit. This helps it cool in the fridge more quickly.
Place the pastry dough in the fridge for at least 30 minutes. Set aside the processor bowl, you’ll need it again in a minute. And don’t bother rinsing it out either.
If you choose to do away with all the before mentioned steps and instead grab a roll of Pillsbury pie crust, no one will know but you. Believe me I do it all the time.
Yes, I am using frozen peaches, and I am aware that Georgia is THE peach state, but…our deer really love peaches too. They’ve eaten every last one. Not every one in the entire state, but all of our cute fuzzy little peaches I’ve been ridding by and talking to on the golf cart at night have all been greedily devoured.
If you’re lucky enough to have fresh peaches on hand, by all means use them. You’ll need about 1 pound.
Cook your peaches in 3 tablespoons butter over medium heat until tender. About 10 minutes.
Time to make the custard.
In the same food processor, don’t bother washing out the bowl, add 4 ounces of cream cheese.
Add 1/4 cup of sour cream.
Followed by 3/4 cup of sugar.
Add 1/4 cup of all-purpose flour.
Lastly, toss in 3 egg yolks.
Blitz it until smooth, then transfer it into a small sauce pan.
Cook it over medium low heat, stirring constantly until it the custard thickens. It thickens quickly, so don’t stop stirring.
It will take about 5 minutes to get it glossy like this.
Lightly flour your surface, roll out the pastry dough.
Place the crust into your dish, and fill with the custard.
Add the peaches, and gently place the excess crust around the edges.
This isn’t meant to be perfect looking, so don’t stress if your crust rips.
Run it into a pre-heated oven at 375′ for 1 hour.
It’s so good, give it a try. You won’t be disappointed.
If by some chance you do try it, and don’t just love it, call me. My family will descend on your home like a plague of locust and finish off ever last crumb.
the wanna be country girl – Caroline