Summer Peach Custard Tart Recipes

SUMMER PEACH CUSTARD TART

Steps:

• Mix together the graham crumbs, melted butter and sugar well and press into the bottom and sides of an 11 inch fluted tart pan with a removable bottom. Bake for 7 minutes at 350 degrees F.
• Whisk together the sour cream, sugar, vanilla extract and egg until the sugar is dissolved. Pour this into the baked shell.
• Thickly slice the peaches into wedges.
• You want to slice the peaches thick so that they stick out of the cream filling. Add only enough of the slices to bring the custard to the top of the pan.
• Bake for 25-30 minutes at 325 degrees F, until the center is set and jiggly. Cool completely in the fridge before cutting and serving.

PEACH CUSTARD TART

Steps:

• Remove tart shells cases from the package.
• Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
• Place tart shells on a tray.
• Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
• Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
• Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
• Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
• Carefully brush tart tops with jam and then chill for 5 minutes and then serve.

PEACH CUSTARD TART

Steps:

• Heat oven to 400°F Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed.
• Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
• Reduce oven temperature to 350°F Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
• *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.