Summer French  Peach Tart

Ingredients

Ingredients for Custard:

• 1 tablespoon vanilla paste of 1 vanilla pod

• 500 g milk

• 2 egg yolks or 1 egg

• 50 g sugar

• 1 pinch salt

• 20-30 g cornstarch
   

Ingredients for Tart:

• 2-3 medium ripe peaches , pitted and thickly sliced (about 1/2-inch wide)

• one disc Pâte Brisée

• 50 g raspberry jelly
   

Directions:

Instructions for Pâte Brisée:

1. Follow instructions Pâte Brisée (*See Below)

2. Fully blind bake tart shell as illustrated on Pâte Brisée recipe page (360°F for 22 to 25 minutes)

3. Cool completely

Instructions for Custard in the Thermomix TM5:

1. Scale all ingredients directly into the TM bowl; turn the Selector Dial; custard will be prepared in 8 minutes

2. Pour immediately into prepared tart shell; pour remainder into a small bowl

Instructions for Custard without a Thermomix:

1. Blend all ingredients in blender; heat slowly over medium heat, stirring constantly for 8-10 minutes, until mixture thickens

2. Stir constantly for 1 more minutes; remove from heat and pour into tart shell

3. Pour remainder into a small bowl

Instructions for Putting it all Together:

1. Decoratively arrange the peach slices on top of the custard

2. Gently heat the raspberry jelly until melted; brush over surface of tart, sparingly

3. Chill for 2 hours, or until service

4. Will keep for a day or two, but best eaten right away

*Pâte Brisée or Cookie Dough Pastry

Ingredients

• 11/2 cups (190g) all-purpose flour

• 3/4 cup (170g) cold butter, cut into pieces

• 1/4 cup (65g) granulated sugar

• 2 egg yolks

• 1/2 tsp (2 mL) vanilla (optional)

• Dried beans or rice (for blind baking)
   

Directions:

Directions for Pastry adapted by me for use with the Thermomix:

1. Scale the flour and butter into the TM bowl; cut butter into the flour for 5 seconds on Turbo (will be fine crumbs)

2. Scale the sugar into the TM bowl for 5 seconds on Turbo (see above photo)

3. Add the egg yolks and for 3-5 seconds on speed 4-5 just long enough for the mixture to come together into a ball

4. Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight

5. Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking

6. Pre-heat oven to 375°F; place tart shell on a baking sheet and blind bake the pastry by lining it with a generous piece of parchment filled with dried beans to the very top to give the sides support so they won’t shrink (this also ensures a crisper crust)

7. Blind bake for 12 min.; remove to a heatproof surface and take away parchment and beans (preserve beans for future use); prick crust bottom all over with a fork and replace in the oven, turning the heat down to 325°F and bake for 13-15 more minutes
    

Directions for Pastry:

1. Mix the flour and butter with your fingers until they turn into fine crumbs; mix in the sugar

2. Add the egg yolks and mix with your fingers just long enough for the mixture to come together into a ball

3. Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight

4. Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking

5. Pre-heat oven to 375°F; place tart shell on a baking sheet and blind bake the pastry by lining it with a generous piece of parchment filled with dried beans to the very top to give the sides support so they won’t shrink (this also ensures a crisper crust)

6. Blind bake for 12 min; remove to a heatproof surface and take away parchment and beans (preserve beans for future use); prick crust bottom all over with a fork and replace in the oven, turning the heat down to 325°F and bake for 13-15 more minutes

7. If pre-baking a shell that will be filled, then baked, blind bake filled with beans for 15-18 minutes, until a tender brown; remove from oven to completely cool before filling and baking