Summer is the perfect time to enjoy juicy and flavorful fruits. This peach and nectarine tart makes for an ideal dessert to showcase these seasonal delights. With its crispy puff pastry, creamy custard, and fresh fruits, it offers a harmony of textures and flavors that will delight your taste buds.
Preheat the oven to 180°C (350°F). Roll out the dough in a tart pan, prick it in several places with a fork, cover it with parchment paper, and spread dry beans, split peas, or other weights on top. Bake for 15 minutes until the edges and bottom of the dough are golden. Then remove the beans or weights and continue baking for another 5 to 10 minutes until the bottom of the tart is also slightly golden. Take the dough out and let it cool.
While the dough is baking, prepare the pastry cream: heat the milk with the vanilla bean. In a large bowl, beat the egg yolks and sugar with a wooden spoon until the mixture is frothy. Sift in the flour and incorporate it. When the milk boils, pour it into the bowl while stirring.
When the ingredients are well combined, pour everything back into the saucepan and heat the mixture over low heat, stirring constantly to prevent the cream from sticking to the bottom. The cream should gradually thicken. To achieve a very smooth cream, strain it through a sieve. Then allow it to cool.
To finish, when the dough and pastry cream are cold, peel and cut the peaches and nectarines into pieces. Pour the cream over the dough and arrange the fruits harmoniously.
0 servings
6
EN 
TH