by jasonjason
jasonjason's Notes:
Expand4-1/4 ounces cake flour (125g/1 cup) Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2-1/8 ounces cold unsalted butter (62g/4 tbs) Ask a question about this ingredient
1 ounce ice water (32 mL) Ask a question about this ingredient
In a small bowl, combine the flour and salt.
Ask a question about this stepTurn the flour mixture out onto the counter and cut in the butter using a pastry blender or a bench scraper until most of the butter is the size of small peas (you will have some larger and smaller chunks – this is not only OK, but desirable).
Ask a question about this stepMake a well in the center of the flour mixture and add half of the water. Gently stir the flour into the water. As the flour becomes moistened and forms walnut-sized clumps, remove them from the mixture and incorporate flour from the outside of the pile. Add the remainder of the water and continue to mix, gently, until all the flour is moistened. If additional water is needed, add it slowly, one half-teaspoon at a time. When the dough is adequately hydrated, it will still appear dry to the touch, but there should be no streaks of visibly dry flour.
Ask a question about this stepGather the dough into a pile. It will appear very shaggy at this point. Using the palm of your hand, press the dough down and away from you to further combine the ingredients. (Do not knead the dough; rather, simply press it.) Return the pieces of dough to the pile and continue pressing the dough 5 or 6 times until it forms a more cohesive mass, being careful not to overwork the dough.
Ask a question about this stepForm the dough into a disc about 1 inch tall and wrap tightly in plastic. Refrigerate the dough for at least 45 minutes or up to 5 days. During this time the water will fully hydrate the flour, the gluten will relax, and the butter will have a chance to re-solidify.
Ask a question about this stepRoll the dough out into a circle large enough to fit your tart ring. (If it's been refrigerated for longer than an hour and has become very hard, whack the dough a few times with your rolling pin to temper the butter before attempting to roll it out. This will help prevent cracking.) Trim the dough to the top of the tart ring and prick the bottom all over with a fork. Return to the refrigerator for at least 30 minutes to harden before filling.
Ask a question about this step1 cup whole milk Ask a question about this ingredient
1/4 teaspoon vanilla extract Ask a question about this ingredient
2 ounces sugar (57g/4.5 tbs) Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
5/8 ounces corn starch (20g/3 tbs) Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 ounce unsalted butter, softened (26 g/2 tbs) Ask a question about this ingredient
1/2 pint blackberries Ask a question about this ingredient
3 to 4 peaches, pealed Ask a question about this ingredient
granulated sugar for dusting Ask a question about this ingredient
In a small saucepan, bring the milk, vanilla, and half the sugar to just a boil, stirring periodically to ensure the milk doesn't burn on the bottom of the pan.
Ask a question about this stepMeanwhile, combine the remaining sugar, salt, cornstarch, and egg in a medium-sized heatproof bowl, and whisk vigorously.
Ask a question about this stepWhen the milk has just reached a boil, slowly pour it into the egg mixture while whisking constantly to prevent the eggs from scrambling.
Ask a question about this stepReturn the mixture to the saucepan and bring to a boil, stirring constantly with a wooden spoon for 2 minutes.
Ask a question about this stepPour the custard into a heatproof bowl and stir until the steam has dissipated. Then cover directly with plastic wrap to prevent a skin from forming and cool to room temperature.
Ask a question about this stepStir in the soften butter until well incorporated, then fold in the blackberries. If the berries have very tough centers, remove them. They will break down as they are folded into the custard, but this will only help to color and flavor the whole batch.
Ask a question about this stepSpread the custard into the chilled tart shell. If desired, cover directly with plastic and return to the refrigerator to set the custard (this will make it easer to arrange the peaches). Slice the peaches into 1/4" slices and fan on top of the custard. Sprinkle granulated sugar on top of the peaches.
Ask a question about this stepBake the tart at 350 degrees Fahrenheit for 50 minutes to one hour, until the crust begins to turn golden brown and the peaches have baked down. Transfer to a wire rack to cool.
Ask a question about this stepsounds delicious! report back!
Will do! ;o)
Blackberry custard, nice!
Wow, tried this today, so easy! and it came out perfect, exactly what I wanted in a tart.
glad to hear it!
thank you! i hope you enjoy!
Very nice recipe, sounds delicious. I am intrigued with the use of cake flour in the pastry.
Thanks! I always use cake flour in tart and pie dough to keep the dough from becoming tough. I suppose you could substitute pastry flour here, but having a fourth type of flour on hand seems like too much trouble to me.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Mmmmm!! I'm making this with some of our last blueberries of the season! Will probably also experiment with subbing a bit of whole wheat pastry flour and a touch of barley flour in the crust. Yummm. ;o)