La Belle Cuisine - More Pie Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Sour Cream Custard Tart
"A man can always accept a piece of pie.
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Friday, November 10, 2006
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Custard Tart with Peaches,
peaches, apricots or nectarines into this sour cream custard makes a
beautifully colored tart with a ripe fruit taste permeating the filling.
Makes one 10-inch tart, serving 8-10
Making the custard
Preheat the oven to 350 degrees [F]. Adjust rack to upper
third of oven and place a heavy baking sheet on the rack.
Arranging the Fruit
For peaches or nectarine: Do not peel. Cut the fruit into
sixths. Starting at the outside edge of the tart, lay slices on their sides,
touching each other, in two concentric circles on the bottom of the baked
tart shell. Arrange the few remaining pieces, skin side up, in the center to
fill in the gaps.
Filling and baking the tart
Place the custard mixture in a heatproof bowl and stir it
over gently simmering water until it is just warm to the touch. Pour
approximately 2 cups of sour cream custard mixture into the tart shell. The
tops of the fruit slices will be poking up through the custard.
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