Peach and Pistachio Crème Brûlée Tart
Servings:
- 8-10 people
Ingredients:
| Description | Quantity |
|---|---|
| Peaches, sliced | 3 cups |
| Pistachios, chopped | 1 cup |
| Granulated sugar | 2 cups |
| Brown sugar | 1/4 cup |
| Large egg yolks | 6 |
| Heavy cream | 2 cups |
| Unsalted butter, melted | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Salt | To taste |
Instructions:
- Preheat your oven to 375°F (190°C).
- Make the crust: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 cup confectioners' sugar.
- Add the melted butter and mix until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges to fit.
- Prick the bottom of the crust with a fork and line it with parchment paper. Fill the tart shell with pie weights or dried beans.
- Bake for 20-25 minutes, then remove the parchment paper and pie weights (or beans). Return the tart shell to the oven and bake for an additional 5-7 minutes, until lightly golden brown.
- Make the peach and pistachio filling: In a medium bowl, whisk together 1 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- Add the sliced peaches to the bowl with the dry mixture and toss to coat. Stir in 1 tablespoon vanilla extract and let it sit for at least 15 minutes.
- Make the crème brûlée: In a medium saucepan, whisk together 2 cups heavy cream, 1 cup granulated sugar, and 6 large egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Stir in 1/4 teaspoon vanilla extract and 1 tablespoon melted butter.
- To assemble the tart: Arrange the peach slices on top of the baked tart shell. Drizzle with melted butter and sprinkle with chopped pistachios.
- Pour the crème brûlée mixture into the prepared tart shell, making sure to cover the peaches completely.
- Bake the tart for 25-30 minutes, or until the edges are golden brown and the center is set.
To Serve:
- Allow the tart to cool to room temperature.
- Cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle a thin layer of granulated sugar on top of the crème brûlée mixture.
- Caramelize the sugar using a kitchen torch or under the broiler.
Note: The publication date and author name are fictional, please don't use them in real-world recipes!