Peach Crème Brûlée Tart

Peach Crème Brûlée Tart Recipe
Photo: Karry Hosford
This simple but impressive-looking dessert can be made up to an hour before serving.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 32 %
Fat 8.8 g
Satfat 3.7 g
Monofat 3.7 g
Polyfat 1 g
Protein 4.5 g
Carbohydrate 37.9 g
Fiber 0.9 g
Cholesterol 36 mg
Iron 0.3 mg
Sodium 175 mg
Calcium 80 mg

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup sugar
3 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 (4-inch) piece vanilla bean, split lengthwise
1 large egg, lightly beaten
2 cups sliced ripe peeled peaches
1/3 cup sugar

Preparation

Preheat oven to 450°.

Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.

Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean.

Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes).

Note:

May 2003
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