STONE FRUIT CUSTARD TART
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Provided by Tara O'Brady
Categories Dessert Butter Pistachio Egg Sour Cream Vanilla Cardamom Ginger Peach Nectarine Apricot Plum Summer
Yield 16 servings
Number Of Ingredients 23
Steps:
- Crust
- Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
- Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
- Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
- Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
- Filling and assembly
- Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
- Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
- Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
- Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.
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Manju Basnet
[email protected]This is the best stone fruit custard tart I've ever had!
Bigboss Bigboss
[email protected]Meh.
Themika Wijekoon
[email protected]Yum!
Purr Maid
[email protected]Not a fan of this recipe. The tart was too sweet and the crust was too hard.
Kiara-Ann Collins
[email protected]This tart was a disappointment. The custard was bland and the crust was soggy.
MD Washim Rahman
[email protected]I love this recipe! The custard is so creamy and the stone fruits add a delicious sweetness. I've made this tart several times and it's always a hit.
Rajgobind Thakur
[email protected]This tart was a bit too time-consuming to make, but it was worth it in the end. The flavor was incredible!
Naiem Kham
[email protected]I had some trouble getting the custard to set, but other than that, this tart was delicious! The stone fruits were the perfect addition.
Dean
[email protected]The tart was a bit too sweet for my taste, but the crust was amazing! I would definitely make this again, but with less sugar in the custard.
Saitama YT
[email protected]This was my first time making a custard tart and it turned out great! The instructions were easy to follow and the tart was delicious. I especially liked the almond flavor in the crust.
IMPRESSION
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the combination of flavors and textures. The custard was especially delicious, and the stone fruits added a nice pop of color.
Shahed Jam
[email protected]This tart was a delightful treat! The custard was creamy and flavorful, and the stone fruits added a delicious sweetness and tartness. The crust was perfectly flaky, and the overall presentation was beautiful. I would definitely recommend this recipe