Peach curd tart – Delicious almond flour crust filled with rich peach curd and topped with peach slices! It’s deliciously rich and beautiful 💛This is the first time I’m trying out peach curd and it turned out so delicious 😋
We went for the peach picking last month and I must say peach curd is the best way to use up all the peaches 🍑Not just tarts you can just spread some peach curd on your toasts and enjoy it! It’s so delicious 😋
The tart crust is just fail-proof! It’s a no-blind bake tart crust and I’ve tried it so many times and it just comes out perfect. Do not skip the almond flour in the tart recipe. The taste is amazing and it holds to its shape pretty well…
Here you go with the recipe:
Ingredients:
Tarts:
All-purpose flour – 2 cups
Almond flour – 1 1/4 cup
Egg-1 egg(beaten)
Powdered sugar-11/4 cup
Butter-3/4 cup
Peach Curd:
Fresh Peaches- 2-3 (340gms)
Unsalted butter – 1 stick cold and cut to cubes.
Egg yolk- 5
Granulated sugar- 3/4 cup
Lime juice – 3 tbsp
Gelatin – 1/2 tsp
Water – 1 tsp
Method :
Tarts:
Mix dry ingredients together in stand mixer bowl add cold butter and using paddle attachment mix till course sand forms for 15 mins. Add beaten egg and mix till dough is formed.
Wrap in cling wrap and chill for 3 hours.
Make tarts and Freeze for 20 mins.
Bake at 350 for 20 mins
Peach curd:
Dissolve gelatin in 1 tsp water.set aside.
Take whole peaches and andddome booking water over it and let it sit for 5-10 minutes till you can easily peek off the skin.
Once you are able to peel off the skin, to be the skin and the seed. Puree the peaches in food processor. Add the lemon juice, sugar and yolks.
Blend it. Place the mixture in a glassbowl over double boiler and add butter. Keep stirring till the mixture becomes thick and reads 172 degrees on a candy thermometer.
Remove from heat and add the gelatin and mix thoroughly. Make sure the gelatin melts completely.
Let the mixture cool and pour over cool tarts.place a cling wrap and cover the tart. Place it in the refrigerator to set completely!
Slice and enjoy!
Peach curd recipe adapted from here:
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