by apartmentcooker
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apartmentcooker's Notes:
Expand7 tablespoons butter Ask a question about this ingredient
3 tablespoons water Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
pinch salt Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 peach, diced Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1/2 vanilla bean, scraped Ask a question about this ingredient
1/2 cup arborio rice Ask a question about this ingredient
2 cups whole milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1/2 vanilla bean, scraped Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
3 peaches, each cut into 6 slices Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
pinch cinnamon Ask a question about this ingredient
1 cup toasted walnuts, roughly chopped Ask a question about this ingredient
To make the crust, heat the butter in a small pot. Cook until the butter is lightly brown and has a nutty fragrance, 10 minutes. Stir in the water, sugar, and salt, and stir until dissolved.
Ask a question about this stepRemove the mixture from the heat, add the flour, and stir until the mixture comes together. Turn it out into a tart pan (or just onto a baking sheet, if you like), and lightly press. Let it cool for 5-10 minutes, until it’s cool enough to handle.
Ask a question about this stepPress the crust into the pan until it’s about 1/4″ thick. Lightly score the base with a fork, and bake in a 400 degree oven until lightly browned, 12-15 minutes. Let cool completely.
Ask a question about this stepTo make the peach compote, combine the peaches, honey, and vanilla in a small pot. Cook over low heat until the peaches have broken down completely, 10-15 minutes. Cool completely, then spread across the base of the cooled tart shell.
Ask a question about this stepTo make the rice pudding filling, bring the rice, milk, cream, sugar, vanilla, and cinnamon to a boil over medium heat. Add the salt and egg yolk and whisk well to combine.
Ask a question about this stepStir the mixture constantly over medium heat until the rice has absorbed the liquid and the mixture is thick and creamy, about 15-20 minutes.
Ask a question about this stepTransfer the mixture to a bowl, cover directly with plastic wrap, and refrigerate until cooled. When completely cool, pour into the cooled tart shell.
Ask a question about this stepTo prepare the topping for the tart, prep the peaches and place on a baking sheet. In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture into the center of each peach slice.
Ask a question about this stepRoast the peaches in a 400 degree oven until the sugar has caramelized and the peaches are soft, 7-10 minutes. Cool completely.
Ask a question about this stepArrange the cooled peaches on top of the rice pudding filling, and top with toasted walnuts.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I am just cruising around in cooks because the new format still confuses me and ran across this recipe. Luv pies, peaches, and rice pudding and just made my first recipe with brown butter. Can't wait to try this next summer, thanks!