Almond Cream Peach Tart
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Almond Cream Peach Tart
  Peach    Dessert    Almonds    Creams    Tarts  
Last updated 6/12/2012 1:03:34 AM. Recipe ID 27590. Report a problem with this recipe.
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      Title: Almond cream peach tart
 Categories: Dessert
      Yield: 4 Servings
      2 c  Plus
      2 tb All-purpose flour
      1 ts Salt
    1/4 c  Plus
  1 1/2 ts Sugar
    3/4 lb Unsalted butter
     12    Fresh peaches (about)
      4    Egg yolks
      3 tb Whipping cream
    2/3 c  Ground almonds
    2/3 c  Confectioners sugar
      1    Egg
      2 ts Myers' rum
      1 tb Cornstarch
    1/2 c  Milk
      1    Lemon peel
      3 dr Vanilla extract
  To prepare the pate royale, sift 2 cups flour onto a work surface &
  make a well in the center. Place the salt, 1-1/2 tsp. sugar, 1/2 lb.
  butter, 2 egg yolks, & cream in the well. Mix the liquid ingredients
  in the well with the fingertips, gradually incorporating the flour.
  Knead with the heel of the palm to obtain a smooth dough. Work the
  dough as little as possible. Chill the dough at least 30 minutes
  before rolling out. Meanwhile, prepare the almond cream by creaming 6
  tablespoons butter & beating in the almonds & confectioners' sugar.
  When the cream mixture is well blended, whisk in the egg. Beat in the
  rum & the cornstarch, whisking until the mixture is light & smooth.
  Set aside. To make the pastry cream, scald the milk with the lemon
  peel & vanilla extract. Whisk together the remaining 2 yolks, the
      1/4    cup sugar, & the remaining 2 tablespoons flour. Pour the
  scalded milk into the yolk mixture, whisking constantly, & return
  mixture to saucepan. Boil vigorously for 3 minutes, stirring
  continuously to prevent scorching. Remove from heat, add remaining
  butter, & leave to cool. Preheat oven to 425 F. Remove chilled pate
  royale from the refrigerator & roll out to 1/8 inch thickness. Line a
  9-inch flan ring or French tart pan with the pastry dough. Combine
  the almond cream with the cooled pastry cream & spoon the mixture
  into the pie shell. Plunge the peaches into boiling water for 30
  seconds; rinse under cold water. Remove the skins & slice each peach
  into 8 wedges. Arrange the peach slices on top of the filling in a
  decorative pattern. Bake in oven for 25 to 30 minutes or until the
  almond filling is puffed & browned.

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Recipe ID 27590 (Apr 03, 2005)

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