Strawberry Peach Tart

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With it having been almost a year since I was in my hometown in Central Oregon, I’ve forgotten how hot it can be here in the summer. I had such high hopes for 4th of July desserts this year, but with temperatures teetering dangerously close to triple digits, I was banned from all oven use preceding the big day. Alas, I have no patriotic desserts to share. But with temperatures dipping down to a comfortable 80-90 degrees (note a bit of sarcasm here), my oven use was reinstated in a limited fashion. So what can you bake when it’s really too hot to bake? A fresh fruit tart!

Strawberry Peach Tart
Yields one 9″ tart

Ingredients:

For the crust:
1 cup all purpose flour
1/3 cup butter, cold
2-3 tbsp. ice cold water

For the pastry cream filling:
1 cup milk
1 tsp. vanilla extract
5 tbsp. granulated sugar
3 large egg yolks
1 tbsp. cornstarch
1 tbsp. all purpose flour
1 tbsp. butter

For the fruit topping:
1 medium size peach
4-5 strawberries
1-2 tsp. honey

Start by preheating your oven to 475* Fahrenheit (246* Celsius). In the bowl of a stand mixer, combine the flour and cold butter for the crust. Mix on a low speed until fine granules form (about 5-6 minutes). You want to make sure to beat out as many lumps of butter as possible at this point as they won’t smooth out later. Add the ice cold water one tablespoon at a time until the dough starts to clump. The dough is ready when it can easily be kneaded into a single lump of dough but doesn’t stick to your fingers. Roll the dough out as thin as possible, and press it into a tart pan (a pie pan will also do in a pinch). Prick the bottom and sides with a fork, and bake for 8-10 minutes or until golden brown. Remove from the oven and let cool completely before gently lifting the shell out of the pan.

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To make the pastry cream filling, combine the milk with 1/4 cup granulated sugar (that’s four of the five tablespoons) and the vanilla extract over low-medium heat. In a bowl, whisk together the egg yolks, cornstarch, and flour. Bring the milk mixture to an almost boil before pouring it into the bowl and whisking together with the egg mixture. Pour the entire mixture back into the pot, and bring to a near boil again, allowing it to cook until it has thickened to a pudding like consistency. Remove the pastry cream from the heat and stir in the butter. Pour the mixture into a bowl, cover with plastic wrap pressed against the surface to prevent a skin from forming, and refrigerate until set (about an hour or two).

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Once the crust has cooled and the filling has set, you’re ready to assemble the tart! Pour the filling into the crust and spread it with a knife until it’s as even as possible. Slice the fruit and layer on top of the filling.

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Drizzle with honey to add some extra sweetness! The whole tart can be covered and refrigerated until you’re ready to serve it, or served immediately.

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Happy baking!

Sources:
Crust adapted from Betty Crocker
Pastry cream filling adapted from Martha Stewart

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