TWD: Crunchy and Custardy Peach Tart

I always forgot how much I like peaches until I eat them. I think that the fuzzy skin will bother me and they’ll be sloppy. When I bite into a peach at the height of the season, neither of those attributes bothers me anymore. I stocked up on peaches, not certain if I was going to make a full version or scale back this week’s Tuesdays With Dorie selection, Crunchy and Custardy Peach Tart. I ended up making only a quarter of the recipe and was happy to eat the leftovers. In fact, I went to the farmers’ market on my lunch break today and bought more. We’re finally getting some hot weather in the Bay Area and Josh couldn’t believe I went outside on my lunch break when I didn’t need to. I told him I am more than willing to sacrifice being cool for summer produce.



A quarter of the recipe fit nicely into two four-inch tart pans. I was pre-baking the tart shells in the oven, then went upstairs and did not hear the timer go off, so the tart shells were a bit darker than I would have liked, but fortunately not burned. Other than that, it was a nice and easy recipe. I wasn’t sure if I’d like the combination of custard with the peaches; I was happy to bite in and realize this tart is just perfectly balanced in terms of both flavors and texture. I like how the hint of almond brightens the flavors. And seriously? Streusel topping is pretty much always a good idea. It definitely reminds me of a treat you’d find in a fancy French bakery.



I rated this dessert a 7.5 for Deliciousness and a 3 for Effort, for an EDR of 2.5. Many thanks to Rachel of sweet tart for hosting this week. You can find the recipe here on her site and visit the TWD site for more tarts.