The crust was decent but the pastry cream had the consistency of water. Disgusting.
This was a decent tart, but the vanilla pastry cream overwhelmed the flavor of the peaches. The tart did improve in flavor having sat in the refrigerator for 24 hours. I cooked the peaches, and then took them out of the pan and put them in a strainer to let them drain. After they had cooled, I poured the juices back into the pan and cooked them down into a thick syrup. After the syrup had cooled, I then added the paches and syrup to the top of the tart. With the strength of the pastry cream, I might try to do a halfsies tart with half vanilla pastry cream and half chocolate.Read More
i found the dough to be a little difficult to handle, but i loved the flavor and look of the thyme in the crust. the custard was a little too rich for my taste, although it was flavorful. i found the tart needs to be served right away unless one adds the warm peaches at the last minute, my family is small so leftovers would be inevitable and involve preparing the peaches more than once.Read More