Peach Curd Recipes

MANGO CURD

Steps:

• Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Whisk in the egg yolks.
• Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
• Choose your fruit and mix up the ultimate spread.

PEACH CURD

Steps:

• Blend peach halves in a blender until smooth; transfer to a large bowl.
• Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
• Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

PINEAPPLE CURD

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

PEACH CUSTARD TARTS

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add the ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes.
• In the meantime, make your curd filling: Combine the sugar, cornstarch and salt in a saucepan and whisk to combine. Stir in the peach nectar, egg yolks and lemon juice. Bring to a simmer over medium heat. Cook, whisking constantly, until the filling thickens and coats the back of a spoon; this will take 5 to 7 minutes after it comes to a simmer.
• Remove from the heat and stir in the butter, a tablespoon at a time. Strain the filling into a 9-by-13-inch glass baking dish. Cover with a sheet of plastic wrap to prevent a skin from forming and chill completely, about 1 hour.
• While your filling is chilling, lightly spray four 5-inch tart pans with removable bottoms with nonstick cooking spray. Divide your chilled tart dough into 4 pieces, then press into the bottom and up the sides of each prepared pan. Freeze until firm, about 10 minutes. Use a paring knife to trim any excess dough.
• Place the tart shells on a baking sheet, line each shell with parchment and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the parchment and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool completely.
• Divide the chilled curd/custard among the tart shells. Put back into the refrigerator while you make the meringue.
• In the meantime, make your meringue: Add the sugar and water to a saucepan over high heat. Bring to a boil, then once at a boil, cook for 4 minutes.
• While your sugar is cooking, put your egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment and beat on low speed. When the sugar mixture on the stovetop comes to a boil, turn the mixer to high speed.
• When the sugar syrup is ready, turn the mixer to medium-low speed. Pour the syrup in a steady stream in between the side of the bowl and the whisk attachment while the mixer is running. Turn the mixer to high and beat for 2 full minutes. Transfer the meringue to a pastry bag fitted with desired tip.
• Pipe decorative designs with the meringue on the tarts. Use a pastry torch to brown. Garnish with basil leaves and serve.