Canned Peach & Custard Tart

Step by step: Canned Peach & Custard Tart

• Step1

  Make the tart dough: Place 100 grams (3.5 oz) of soft butter, 100 grams (3.5 oz) of powdered sugar and a pinch of salt in a mixing bowl. Mix for a minute or two.

• Step2

  Add an egg and mix just until combined. Add 200 grams (7 oz) of sifted flour and mix until the dough forms a mass. Wrap in plastic wrap and refrigerate for 2 hours.

• Step3

  Dust the work surface with flour and roll the dough into a 27 cm (11 inch) in diameter round. Gently press into a 25 cm (10 inch) in diameter tart pan. Roll the pin over the dough to remove the excess dough. Pierce holes using a fork.

• Step4

  Line the dough with parchment paper and fill with 500 grams (1 pound) of dry beans.

• Step5

  Bake at 180°C (350°F) for 15 minutes, remove the beans and cool.

• Step6

  Make the filling: Bring 220 ml (7.5 fl oz) of cream to boil.

• Step7

  Combine 5 egg yolks, 50 grams (2 oz) of sugar and 10 grams of vanilla sugar. Mix well.

• Step8

  Stirring constantly, gradually add the hot cream into the egg yolk mixture. Strain.

• Step9

  Spread 80 grams (3 oz)of apricot or apple jam over the cooled tart.

• Step10

  Arrange canned apricots, or other preserved fruit like peaches or cherries.

• Step11

  Pour the custard over the fruit. Bake at 170°C (340°F) for 20 minutes. Remove from the oven, and cool completely.

• Step12

  Unmold the tart and place on a serving plate.

• Step13

  Make an apricot glaze: Mix 80 grams (3 oz) of apricot jam with a tablespoon of hot water, and strain. Brush the tart with the glaze. Decorate the edges with almond slices.

• Step14

  Serve this delicious tart with tea or coffee! Visit our website to find a walnut caramel tart, coconut and pineapple tart and other recipes.