Custard Tart With Peach And Bourbon Jam Recipe 485 Food

PEACH CUSTARD TART

Steps:

• Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
• Add the cubed butter, and pulse 8 to 12 times, until the mixture resembles coarse crumbs.
• In a measuring cup, whisk together the egg yolks, extracts and water. Add to the food processor, and pulse just until the mixture starts forming large clumps. Take a small portion out of the bowl, and squeeze it. If the clump holds together, it's done. If it falls apart, add another teaspoonful of water and pulse a few times, and repeat the squeeze test. If it still doesn't hold together, add a third teaspoonful of water and repeat.
• Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap. Form the dough into a 6-inch round, flatten, and wrap in the plastic. Refrigerate for at least 30 minutes, or up to overnight.
• Take the dough disk out of the refrigerator. If it was chilled overnight, let it sit at room temperature for 10 minutes before continuing.
• Place the dough between two pieces of waxed paper, parchment paper, or plastic wrap at least 14 inches wide. Roll it into an 11-inch round, rotating it (and the paper) clockwise slightly after each roll to create an even round. Roll from the center outward and to lift the rolling pin at the edge to avoid smashing the edge into the paper, which will make removing the paper or plastic difficult.
• As you roll, the paper or plastic wrap will get wrinkled into the dough. When this happens, peel it off, smooth out the wrinkles and lay it back on the dough. Flip the dough over and repeat, if necessary, with the top piece. Continue to roll, flipping and smoothing wrinkles as necessary, until the dough is 11 inches across and between ⅛ and ¼ inch thick. If the dough is soft and sticky, transfer it to a baking sheet and chill it for 30 minutes. Peel off the top piece of paper or plastic. Leave the bottom piece attached. Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can, then remove the paper or plastic.
• Ease the dough across the bottom of the pan and up the sides, pressing it into the corners of the pan with your fingertips. If the dough breaks or cracks, just press it together again. Once the dough is even in the pan, fold the excess dough at the edge inward to create a double layer of dough along the wall. Press firmly with your thumbs to fuse the two layers of dough, then roll your thumb over the rim of the pan to remove any excess dough there. Save the excess dough in case a crack forms in the crust during baking. Refrigerate for 1 hour or freeze for 30 minutes before baking.
• Preheat the oven to 375°F and position a rack in the bottom third. Lightly prick the shell all over with the tines of a fork. Line the shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights or dried black beans. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 20 to 22 minutes, until the foil comes away from the dough easily (if it doesn"t, bake another 5 to 6 minutes and check again). Remove the pan from the oven (hold the pan by the sides and not the bottom), and lift out the foil and weights from the shell; set them aside to cool.
• Return the pan to the oven to continue baking the shell for about 10 minutes, then remove the pan from the oven, and check to see if any cracks have formed. If you see a crack, very gently smear a tiny bit of reserved dough over the crack to patch it. Return the pan to the oven and bake 10 to 15 minutes longer, until the crust is a nice golden brown all over. Transfer to a rack and cool completely.
• Reduce the oven temperature to 350 degrees. Arrange the peach slices, overlapping, in circles in the cooled tart shell. You may not need all of the slices.
• In a small bowl, beat the egg with the 1/4 cup of sugar until thick and pale. Beat in the flour, then the cream, almond extract and salt. Pour over the peach slices.
• Bake for 10 to 15 minutes, until the custard is set. Remove the pan to a wire rack to cool to just warm to the touch or completely to room temperature. Just before serving, dust with powdered sugar.

PEACH-BOURBON JAM

Steps:

• Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
• Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
• Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
• To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
• Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
• Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CUSTARD TART WITH PEACH AND BOURBON JAM RECIPE - (4.8/5)

Steps:

• Preheat the oven to 180C. Rub together sifted flour and salt, plus lemon zest and butter until it forms crumbs. Whisk together the egg and the egg yolk, then add to the flour along with the sugar and combine into a smooth ball. Wrap in plastic and rest in the refrigerator for 1-2 hours. Line a greased tart tin with baking paper and place on an oven tray. On a flour dusted surface, roll the pastry out to an even thickness. Carefully lift and line the tray, before rolling your pin over the edges to cut to fit. Gently prick the base a few times with a fork, before filling with baking weights and cooking in the centre of the oven until golden brown - 10-15 minutes. Remove weights and leave to cool. Reduce the oven to 130C and begin making the custard. Bring the cream to a boil. In a mixing bowl beat the yolks and sugar together, then add the cream and mix well. Pour through a sieve into a clean jug, then fill pastry case to the brim. Grate the nutmeg evenly over, then very carefully return to the oven for a further 30-40 minutes until the custard is just set. Leave to cool. To make the jam, place the bourbon and conserve into a small saucepan and bring to the boil. Stir continuously until combined, then reduce for a few minutes until thickened. Allow both the tart and the jam to reach room temperature before serving. *Egg whites may be frozen and used at a later date to make meringues, macaroons, omelettes, soufflés and marshmallows, as well as added to classic cocktails such as the amaretto sour & gin fizz!

PEACH CUSTARD TARTS

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add the ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes.
• In the meantime, make your curd filling: Combine the sugar, cornstarch and salt in a saucepan and whisk to combine. Stir in the peach nectar, egg yolks and lemon juice. Bring to a simmer over medium heat. Cook, whisking constantly, until the filling thickens and coats the back of a spoon; this will take 5 to 7 minutes after it comes to a simmer.
• Remove from the heat and stir in the butter, a tablespoon at a time. Strain the filling into a 9-by-13-inch glass baking dish. Cover with a sheet of plastic wrap to prevent a skin from forming and chill completely, about 1 hour.
• While your filling is chilling, lightly spray four 5-inch tart pans with removable bottoms with nonstick cooking spray. Divide your chilled tart dough into 4 pieces, then press into the bottom and up the sides of each prepared pan. Freeze until firm, about 10 minutes. Use a paring knife to trim any excess dough.
• Place the tart shells on a baking sheet, line each shell with parchment and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the parchment and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool completely.
• Divide the chilled curd/custard among the tart shells. Put back into the refrigerator while you make the meringue.
• In the meantime, make your meringue: Add the sugar and water to a saucepan over high heat. Bring to a boil, then once at a boil, cook for 4 minutes.
• While your sugar is cooking, put your egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment and beat on low speed. When the sugar mixture on the stovetop comes to a boil, turn the mixer to high speed.
• When the sugar syrup is ready, turn the mixer to medium-low speed. Pour the syrup in a steady stream in between the side of the bowl and the whisk attachment while the mixer is running. Turn the mixer to high and beat for 2 full minutes. Transfer the meringue to a pastry bag fitted with desired tip.
• Pipe decorative designs with the meringue on the tarts. Use a pastry torch to brown. Garnish with basil leaves and serve.

CUSTARD TART

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

PEACH CUSTARD TART

Steps:

• Remove tart shells cases from the package.
• Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
• Place tart shells on a tray.
• Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
• Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
• Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
• Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
• Carefully brush tart tops with jam and then chill for 5 minutes and then serve.

CUSTARD TART

Steps:

• To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
• On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
• Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
• Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

BOURBON CUSTARD RECIPE

Steps:

• 1. Place a medium glass bowl in the refrigerator to chill. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes. Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon. Serve in dessert cups, topped with sweetened whipped cream. Sprinkle a little nutmeg or cinnamon over the whipped cream.