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The Pie and Pastry Bible

Peaches and Cream Tart

Page 266

Cuisine: North American | Course Type: Pies and Tarts

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Recipe Reviews

2nd May 2011

lovesgenoise from , MA

Delicious, creamy and full of peaches. It took me several tries to get this one right- the key is to be sure to bake the peaches long enough that they have exuded all their juice before adding the custard mixture. If they are still firm, they haven't baked long enough. They should be almost fully baked. If you add the custard too soon, the tart will have a lot of extra juices that flow out when sliced.

I bake this pie to an internal temp of 160F to ensure that the custard is properly thickened.

(edited 2nd May 2011) (0) comment (1) useful  

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