Sunday, August 29, 2010

Tuesdays with Dorie: Crunchy and Custardy Peach Tart

This TWD week, we're baking along with Rachel of sweet tarte to make Dorie's Crunchy and Custardy Peach Tart. Fresh peaches, one of my favorites of Summer!

You know I was invited to the Baking with Betty blog event in MN these past couple days, but because of busy times around here (having to enroll kids in new schools this week, school shopping, Mr's busy work schedule, etc...) I had to sadly decline my invitation and instead I stayed home and baked with my TWDers yesterday. And eat this peach tart! =)

Let me warn you, there are steps to making this tart. You'll need to par bake a crust, let it cool a little, peel the peaches and slice them, make a streusel and bake according to special directions. I also didn't cut and slice/lay my peaches out like Dorie mentioned. Mine were too ripe I guess, more of a mess I'd say. Silly me, I got a little confused by the baking directions and added my streusel after the first 10 minutes, then baked 20 minutes. Then realized it needed another 20 minutes like Dorie mentioned, but my tart was looking pretty dark by then. After I let it cool all day I removed my spring form (sorry still no tart pan here, but it works just as great!) and really saw how dark the crust was. Bummer. I sliced it up for photos and tried a piece. I was reminded back to Dorie's French Pear Tart (which I love!), but this is a little different. It has a baked custard in it. I wasn't too crazy about the custard, the cooked down peaches and the over baked crust. I'm sad to say, the only crunchy part of this tart was the over baked crust.

I think this would be great as a more cold pudding like custard with fresh raw slices of peaches and whipped cream. That'd be a whole other recipe then wouldn't it? Anyways, here is my tart photos...

oh yeah, here's how to peel a peach video here incase you need to know. It's easy but like me, you may need to do it a couple times to get the peel off.

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