Peach Custard Tart

The combination of buttery shortbread with creamy custard, fruit and apricot jam is heavenly. I love how the peaches glisten like coloured jewels from the apricot glaze. I used peaches in this recipe but the possibilities are endless. You can use nectarines, blood oranges, tangerines, tangelos, plums or berries. This recipe is dedicated to my grandfather who always found room for custard desserts.  

 Wine Pairing:

 20 Bees Late Harvest Vidal 2009

Yields: Recipe yields 1 tart (6-8 servings)

What you Need:

Shortbread Crust

1 c flour

1 pinch of salt

1/3 c icing sugar

1/2 c unsalted butter (cold)

Custard Filling

1 large egg

1 tbsp. sugar

2/3 c cream

1/2 tsp. vanilla

1/2 tsp. orange zest

1/2 tsp. orange rind

Topping

3 medium peaches, sliced

1/4 cup apricot jam

2 tbsp. water

Square tart pan with removable bottom (7 x 11 inches)

Extra butter and/or oil for tart pan

How to make it Happen:

1. Lightly butter the tart pan with unsalted butter or olive oil.

2. Combine flour, sugar and salt for the shortbread crust in a separate bowl. Cut butter into cubes and using your fingertips, integrate the butter into the dry ingredients until the batter is crumbly.

  

3. Next, place the batter into the buttered tart pan. Press the batter firmly on the bottom and along the sides of the pan to ensure the batter is evenly spread (Note: This might take some patience but shortbread crust is always worth it!)

Pierce the crust with a fork and cover with plastic wrap and place in the freezer 

4. Pierce the crust with the prongs of a fork. Cover the crust with plastic wrap and place in the freezer for fifteen minutes. Chilling the crust before baking helps prevent the crust from shrinking.

5. Preheat the oven to 425 degrees. To make the custard filling whisk together an egg and sugar in a separate bowl. Add cream, vanilla, orange zest and rind and set aside. 

6. Remove the shortbread crust from the freezer and bake the crust for 13-15 minutes or until golden brown. Remove the crust from the oven and set aside to cool. Reduce the temperature of the oven to 325 degrees.   

7. Next, slice the peaches into thin, uniform slices and set aside for later assembly.

8. Gently pour the custard filling into the cooled, shortbread crust. Place the peaches on top of the custard in any desired form or pattern.

Cover the custard with fruit & bake for 28-30 minutes

 9. Once the custard is covered with fruit, bake the tart for 28-30 minutes at 325 degrees or until the custard has set. 

10. Glaze: Place the apricot jam and water in a small saucepan and bring to a boil on medium-low heat, stirring  constantly. Once the jam has a liquid consistency, remove from the stove top. (Note: If you like, you can place the jam in a sieve to remove the apricot pieces. I did not use a sieve to make the apricot glaze).). Remove the tart from the oven and immediately brush the top with apricot glaze. Allow the tart to cool before serving. 

Immediately brush the top with apricot glaze