This week’s Tuesdays With Dorie recipe is Crunchy and Custardy Peach Tart. I’m wrestling with serious writer’s block, so you will have to excuse me as I’m going to keep this post simple and let the photos do most of the talking.
Instead of a large tart, I opted to make smaller individual tarts. The recipe, which you can find at Rachel’s blog Sweet Tarte, will make six 4-inch tartlettes.
Start with some partially baked and cooled tart shells:
Cream, sugar, egg yolk and almond extract are combined to make a simple custard:
The custard is poured into the tart shell:
Now, the tarts are ready to go in the oven:
After baking for a bit, a streusel topping is strewn over the custardy parts, then baked some more until the the custard is set and the topping is browned.