Peaches and Cream Tart


This generously sized tart showcases ripe and juicy Southern peaches.

Peaches and Cream Tart
Yield: approximately 16 servings
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  1. 2 1⁄2 cups all-purpose flour
  2. 2 teaspoons kosher salt
  3. 2 teaspoons sugar
  4. 1 cup unsalted butter, cubed
  5. 1⁄2 cup plus 2 tablespoons whole buttermilk, divided
  1. 1⁄2 cup sugar
  2. 3 tablespoons cornstarch
  3. 1⁄4 teaspoon kosher salt
  4. 13⁄4 cups whole milk
  5. 4 large egg yolks
  6. 4 tablespoons unsalted butter, cubed
  7. 1 teaspoon vanilla extract
  8. 6 medium peaches, peeled, pitted, and sliced
  9. 1⁄2 cup apricot jam, melted
  10. Garnish: toasted sliced almonds
  1. Preheat oven to 425°. Lightly spray bottom of a 15 1⁄2 x 10 1⁄2-inch jelly-roll pan with nonstick cooking spray. Set aside.
  2. For crust: In the work bowl of a food processor, pulse together flour, salt, and sugar.
  3. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add 1⁄2 cup buttermilk, pulsing until a dough forms. (Add remaining 2 tablespoons buttermilk, if needed.) Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.
  4. Remove dough from refrigerator, and let stand at room temperature until slightly softened, approximately 15 minutes. On a lightly floured surface, roll dough into a 17 1⁄2 x 12 1⁄2-inch rectangle. Transfer to prepared pan. Fold edges under, and crimp as desired. Prick bottom and sides with a fork.
  5. Bake until golden brown, 16 to 18 minutes. Let cool completely on a wire rack.
  6. For filling: In a medium saucepan, combine sugar, cornstarch, and salt. Add milk, whisking to combine. Bring to a simmer over medium heat, stirring constantly. Place egg yolks in a medium bowl. Whisk half of hot milk mixture into egg yolks. Whisk egg yolk mixture into remaining milk mixture in saucepan. Cook, stirring constantly, until thickened and bubbly, approximately 3 minutes. Add butter and vanilla, stirring until butter melts. Spoon into a medium bowl. Place bowl in a larger bowl of ice until filling is cold, stirring occasionally.
  7. Spoon cream into prepared crust. Top with peaches; brush with melted jam. Garnish with almonds, if desired.
Taste of the South


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