A little fancy, but plenty impressive, this tart is is a good dessert to add to the summer repertoire. This might not be one for taking to a Fourth of July picnic, but I’d serve it at a summer dinner at home for company. For a good tart crust, if you’re not using a pre-made pie crust, use the crust described in this Fruit Tart recipe (use first six ingredients).
Peach Crème Brûlée Tart
2 small peaches plus one for optional garnish
1/4 cup plus three tablespoons sugar
2 tablespoons unbleached flour
1/8 tablespoon salt
2 eggs, separated
1/3 cup whole milk
1/2 teaspoon pure vanilla extract
1 (9-inch) tart pastry or pie shell, partially baked
Position rack in the center of the oven and preheat oven to 425 degrees.
Bring a medium saucepan of water to a boil. Using a slotted spoon, lower the 2 peaches into the water for 1 minute, then carefully remove with the slotted spoon. Allow the peaches to cool, then slip off the skins. Halve and pit the peaches and cut into chunks.
In a blender or food processor, add the peach chunks. Process until puréed and set aside. (You should have about 1/2 cup of peach purée.)
In a medium bowl, beat the egg yolks, then mix in the milk, vanilla and peach purée until well combined. Slowly whisk this mixture into the dry ingredients until blended.
In a clean, dry bowl, whisk the egg whites until soft peaks form. Gently but thoroughly stir the egg whites into the peach mixture. Pour it into the tart shell. Bake the tart for 10 minutes, then reduce the temperature to 350 degrees. Continue baking for 20-25 minutes or until the tart is nearly set but still jiggles slightly when gently shaken. Remove the pan from the oven and set on a wire rack to cool to room temperature. Chill the tart for at least 2 hours.
Preheat the broiler. Evenly sprinkle the remaining 3 tablespoons sugar over the tart. Cover the crust edges with strips of foil or pie crust shields. Set the tart under the boiler for 20 seconds or just until the sugar caramelizes, watching carefully to prevent burning.
Allow the tart to cool to room temperature before serving. Pit and slice the remaining peach and use slices as garnish, if desired.
Makes 1 (9-inch) tart.
From Sara Kate Gillingham-Ryan