Best Peach Custard Tart Recipes

PEACH CUSTARD TART

Steps:

• Remove tart shells cases from the package.
• Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
• Place tart shells on a tray.
• Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
• Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
• Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
• Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
• Carefully brush tart tops with jam and then chill for 5 minutes and then serve.

PEACH CUSTARD TART

Steps:

• Heat oven to 400°F Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed.
• Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
• Reduce oven temperature to 350°F Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
• *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.