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Sunday, August 22, 2010

Crunchy and Custardy Peach Tart - Tuesdays with Dorie

Rachel of Sweet Tarte picked this lovely tart for us. It's a great choice - thank you, Rachel. The recipe is on the Sweet Tarte blog.

Dorie's Sweet Tart Dough has become a staple for my baking - I use it for lemon curd tartlets, fruit tarts, and so on and so on. Why use anything else! I just made the plain recipe for this tart, without the almonds (I'll try that some other time).

I used my rectangular tart pan, just for a change - it's roughly, very roughly, the same area measurement as my 9 inch circular pan and the single portion of the dough fits very nicely. It's also easier to cut than a circular tart. I bought luscious, ripe, yellow peaches from my local store and had fun slicing and fitting them into the pan. The custard filling was easy. The only thing I was a bit disappointed in was the streusel - it came out looking rather lumpy; obviously my streusel making skills are not yet up to par.
They loved it at work - I had to go out of the office for the morning; when I came back it was all gone, with only a few crumbs left. It always gives me a lift when the group enjoys the Tuesday treat. Now I'm sold on using peaches in baking - maybe in individual tarts next time, with some brown caster sugar over them, or in a nice fresh fruit cake.
So onward to next week's Chocolate Shortbread.