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Ingredients
Tart Crust
- 1 egg yolk
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/4 cups flour
- 2/3 cup powdered sugar
- 1/4 tsp salt
- 8 tbsp butter cut into 1/4 inch pieces and chilled
Peach Filling
- 2 400 g can sliced peaches in syrup
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
Ingredients
Tart Crust
Peach Filling
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Instructions
Tart Crust
- In a small bowl, mix together the egg yolk, vanilla and heavy cream
- Place the flour, sugar, and salt in the bowl of a food processor.
- Add the butter and pulse until it becomes pea sized crumble
- Add the egg yolk mixture and pulse again until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Wrap the dough tightly in plastic wrap, and chill for 1 hour.
- On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
- Press the dough gently into the removable tart pan(s), trimming away any excess. Chill again for 30 minutes.
- Preheat oven to 350 degrees F.
- Place the tart on a baking sheet. Line tightly with double layer of foil, and cover the edges. Add the pie weight. Bake for about 20 minutes.
- Take it out of the oven and take out the foil and pie weight. (BE VERY CAREFUL, THE PIE WEIGHTS ARE VERY HOT!)
- Cover the edges with small pieces of foil. Bake again for 3 minutes, turn the baking sheet, bake for another 3 minutes.
- Let cool on a wire rack.
Peach Filling
- Drain both cans of peaches and let it dry on paper towel.
- Arrange the peaches in the tart. Chop the remainder into fine pieces.
- In a stand mixer, whisk the cream, powdered sugar until stiff peaks are formed.
- Fold through the finely chopped peaches. Spoon the whipped cream on top of the peaches. Serve right away or let cool in the fridge.
Recipe Notes
Adapted from : Baking a Moment and Tastemade
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