Monday, December 27, 2010

Peach & Apple Custard Tart


1 tbsp of Unsalted Butter
1 tbsp of raw organic sugar
3 tbsp organic flour

3 large peaches, peeled, sliced*
1 large Apples, peeled, sliced*
1/2 tbsp of raw organic sugar
1/2 tbsp of raw organic honey
1/4 cup fresh cream
2 tbsp organic fresh natural yogurt
1 tbsp organic flour
1 free range egg
2 tbsp sliced almonds
drops of Vanilla Essence or tsp of vanilla paste
1 tbsp of fresh squeezed lemon juice

fruit custard tartDirections:
Heat oven to 400°F. Combine butter and 1 tbsp sugar in medium bowl. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed. If crust mixture is too dry, add 1 to 2 tbsp of milk.

Press dough onto bottom and sides of greased flat oven pan. Bake for about 17 minutes or until light golden brown. Remove crust from oven; arrange fruit slices over hot, partially baked crust.

Peel and slice fruit. Put lemon juice, tbsp of sugar and honey into small saucepan and put on med heat. While that is heating place fruit into the pan and continue to cook fruit on simmer with lid on for about 10 minutes or until it is cooked through. Take off heat and put aside.

Reduce oven temperature to 350°F. Whisk egg lightly and combine all remaining filling ingredients except almonds in small bowl and continue to whisk lightly. Pour filling mixture over fruit slices in oven dish; sprinkle with sliced almonds. Bake for 25 to 35 minutes or until crust is golden brown and filling is set. Cool completely before serving. Store refrigerated.

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