TWD

This week’s Tuesdays with Dorie was chosen by Rachel of Sweet Tarte: crunchy and custardy peach tart.  Peaches have been popping up at the farmer’s markets around here for a few weeks now but I hadn’t taken advantage until this week.  I think I’d forgotten just how delicious sweet, juicy peaches can be.  After I cut the one for my mini tart, I ate not only the leftover slices but also proceeded to immediately cut up a second peach and eat that too!  Yes indeed, I anticipate many peach desserts in my future, if I can exhibit enough restraint not to eat all of the peaches as is :)

TWD

I’ll admit I was skeptical about this tart, mainly because I’m not a big fan of custard (unless it’s been turned into ice cream).  For that reason, I went with just one mini tart that I made in a 4″ pan.  I had just enough leftover sweet tart dough in my freezer to avoid having to make that part of the dessert, so this one was really easy for me.  With such a tiny tart I had to get creative with the placement of the peaches, and I wound up using only about 5 or 6 slices.  I made 1/3 of the custard recipe, which, luckily, turned out to be exactly the right quantity to fill my mini tart shell.  As for the baking time, I tried to estimate as best I could, keeping a close eye on the tart to make sure it didn’t overbake.  I went with 5 minutes at 425 followed by 10 minutes at 375, then I added the streusel and baked the tart for an additional 7-10 minutes.  At that point I took it out since the custard seemed set and the crust was starting to get dark.

TWD

I offered the mini to my mom to take home but not before she and I each had a bite to see what we thought.  I was pleasantly surprised!  I loved the combination of the peaches and the almond flavor contributed by both the streusel and the custard.  Dorie’s tart crust is always a winner and it was no different here.  I almost regret only making a mini as I would certainly have enjoyed snacking on a few slices of the tart.  It’s probably for the best, though, as we’re off on vacation in a few months and I really need to cut back on sweets so I can fit into my bathing suit…

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Thanks to Rachel for hosting this week!  You can find the tart recipe on her blog or on pages 346-347 of Baking: From My Home to Yours.