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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Peach Crème Brûlée Tart

This simple but impressive-looking dessert can be made up to an hour before serving.

Cooking Light MAY 2003

  • Yield: 8 servings

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).

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 32%
  • Fat: 8.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 4.5g
  • Carbohydrate: 37.9g
  • Fiber: 0.9g
  • Cholesterol: 36mg
  • Iron: 0.3mg
  • Sodium: 175mg
  • Calcium: 80mg
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Peach Crème Brûlée Tart recipe

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