I’m a sucker for any baked goods filled with pastry cream so was excited to make this Peaches and Cream Custard Tart. Anything with whole milk, egg yolks and sugar is probably not going to suck and while it might not be the most healthy choice, I’m a firm believer in moderation. My peach tree is almost done for the season so this seemed like another great way to use up the fuzzy fruit.
I’ve been meaning to buy a rectangle tart pan forever so I was eager to get this one filled, so eager I almost dropped the tart when it was done! I cussed, yes I did because the kids were in school and I only saved the tart by sacrificing a finger, which is now swollen and red. I’d have been so mad if it ended up on the kitchen floor but then like a true food blogger, it would have went on my Instagram feed.
The peaches were perfect for this recipe. Make sure they’re ripe and the skin will peel right off after the hot water bath. Slice them up and don’t stress too much about how it looks or if the peaches are in a perfect line, I didn’t. The crust is out of this world good. Loaded with butter, brown and white sugar it’ll take all of your willpower to not just eat that! This recipe would also work with other stone fruit like plums, nectarines, apricots and of course apples. Make sure to use whole milk in the pastry cream and check my notes at the end to prevent more cuss words if the cream gets too thick. Been there done that too!
Peaches and Cream Custard Tart
- 4-5 large ripe peaches
- For The Pastry Base:
- 2 sticks unsalted butter softened, 8oz
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all purpose flour
- Pinch of salt
- For The Pastry Cream:
- 3 cups whole milk
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- Pinch of salt
- 3/4 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 cup apricot or peach jam/jelly
- 1 tablespoon water
- Preheat the oven to 375 degrees F. Lightly butter a 12 x 8 inch rectangle tart pan.
- Bring 1 quart of water to a boil. Cut a small x in top of each peach and place them in the boiling water.
- Boil the peaches for about 2-3 minutes then take them out of the water.
- Using the X peel the skin from the peaches.
- Cut the peaches into 1/4 inch thick slices and set aside.
- Place the butter and both sugars in the bowl of a stand mixer. Mix on high until light and airy.
- Add the salt and flour and slowly combine until the dough comes together. Form it into a ball, wrap it in plastic wrap and let it rest in the fridge.
- In a measuring jug, whisk the egg yolks with the milk until blended.
- Add the sugar, cornstarch and salt to a small pot. Gradually mix in some of the milk/egg mixture and whisk until you have a thick paste.
- Add the rest of the milk and cook over a medium heat stirring.
- Once the mixture nears a boil it will start to become thicker.
- Cook for a further 5 minutes. The pastry cream should be thick enough to leave ribbons when dropped from a spoon. Add the vanilla and stir through.
- Transfer the pastry cream to a bowl and cover with plastic wrap, making sure to press down on the wrap and have it sit on top of the cream. This will prevent a skin forming.
- Take the dough and roll it out 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.
- Bake the tart base in the oven for about 10-15 minutes or until it starts to turn golden brown.
- Once the tart is ready, spread enough of the pastry cream generously on it to and almost level with the sides.
- Take your sliced peaches and lay them on the cream close to one another and sprinkle with the 1 tablespoon of sugar.
- Bake in the oven for 30-40 minutes and the peaches start to look a little crisp around the edges.
- Let the tart cool.
- Combine the water and jam/jelly and heat in the microwave until bubbling.
- Using a pastry brush, glaze the peaches generously with the jelly.
- Best served at room temperature. Store covered in the fridge for two days.
If your pastry cream becomes too thick or lumpy, just add a half cup of milk and whisk quickly over a medium heat until the lumps disappear.
Pastry cream recipe from The Incredible Egg.com, http://www.theincredibleegg.com