Time for Tuesdays with Dorie! Thank you to Rachel of sweet tarte who picked Dorie's Crunchy and Custardy Peach Tart as our treat of the week. You can find the recipe here at Rachel's blog if you do not have Baking From My Home To Yours.
The recipe starts with Dorie's Sweet Tart Dough with Nuts, I used almonds, since they were featured in the recipe. I've used this dough quite a few times with different nuts and it always turns out lovely, I think my favorites are pistachio and macadamia in this dough. You pre-bake this crust, I did about 20 minutes at 375.
Then you add your peaches. Next comes a custard and here's where I made my first little change to the recipe. This tart calls for heavy cream in the custard and I was fresh out, using the last I had to make a delicious alfredo the other night. I decided not to run out to the store for more cream and use cream cheese (softened) since I had plenty of that (thank you Sam's Club). I used 1/2 cup cream cheese instead of the 1/2 cup cream and it turned out nicely.
The above photo is after the initial baking, 10 minutes at 425. I decided to add my struesel topping at that point, then baked an additional 40 minutes at 350, just a touch lower than recommended so my crust wouldn't get overly browned.
It looked just about right so I pulled it out of the oven and let it cool on a wire rack before moving it to the fridge. We ended up having this for breakfast after it cooled overnight and it was a huge hit with my kids. Everyone wanted two slices! Picky husband would not try this one, which I kind of figured since he doesn't like almonds or peaches. Sorry, honey. I am so glad I got to give this one a try though, and super excited that my kids all enjoyed this crunchy and custardy and peachy tart :)
The recipe starts with Dorie's Sweet Tart Dough with Nuts, I used almonds, since they were featured in the recipe. I've used this dough quite a few times with different nuts and it always turns out lovely, I think my favorites are pistachio and macadamia in this dough. You pre-bake this crust, I did about 20 minutes at 375.
Then you add your peaches. Next comes a custard and here's where I made my first little change to the recipe. This tart calls for heavy cream in the custard and I was fresh out, using the last I had to make a delicious alfredo the other night. I decided not to run out to the store for more cream and use cream cheese (softened) since I had plenty of that (thank you Sam's Club). I used 1/2 cup cream cheese instead of the 1/2 cup cream and it turned out nicely.
The above photo is after the initial baking, 10 minutes at 425. I decided to add my struesel topping at that point, then baked an additional 40 minutes at 350, just a touch lower than recommended so my crust wouldn't get overly browned.
It looked just about right so I pulled it out of the oven and let it cool on a wire rack before moving it to the fridge. We ended up having this for breakfast after it cooled overnight and it was a huge hit with my kids. Everyone wanted two slices! Picky husband would not try this one, which I kind of figured since he doesn't like almonds or peaches. Sorry, honey. I am so glad I got to give this one a try though, and super excited that my kids all enjoyed this crunchy and custardy and peachy tart :)