Peach Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">4-5 ripe peaches, thinly sliced</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and icing sugar in a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. The cold butter is crucial here – it creates steam pockets during baking that result in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse again until the dough just starts to come together. If it seems too dry, add the remaining tablespoon of water. The dough should hold together when pressed but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and bring together with your hands to form a smooth disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making sure it's large enough to line your tart tin with a little overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the edges without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the pastry is golden and crisp. The bottom should look dry and set. Trim any remaining overhang while the pastry is still warm.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools, prepare the custard filling. Pour the milk into a medium saucepan, add the vanilla seeds and the split pod (or vanilla extract). Heat gently until just below boiling point, then remove from heat and allow the vanilla to infuse for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. The mixture should leave a ribbon trail when the whisk is lifted. Remove the vanilla pod from the milk and gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This should take 5-7 minutes – be patient and don't rush this step or your custard may become lumpy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once thickened, pass the custard through a fine mesh sieve into a clean bowl to ensure a perfectly smooth consistency. Cover the surface directly with cling film to prevent a skin forming and allow to cool slightly for about 15 minutes. The custard should still be warm but not hot when you fill the tart case.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the custard into the cooled tart case, smoothing the top with a spatula. Refrigerate for at least 2 hours until the custard is completely set. This patience will reward you with clean slices when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, arrange the thinly sliced peaches in an overlapping pattern on top of the set custard. For the most appealing presentation, start from the outside and work your way in, creating concentric circles.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the glaze, warm the apricot jam with a tablespoon of water in a small saucepan until runny. Strain through a fine sieve if there are any fruit pieces. Gently brush the glaze over the peach slices – this not only adds shine but also prevents the fruit from drying out and seals in freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Return the tart to the refrigerator for another 30 minutes to allow the glaze to set. The finished tart is best served on the day it's assembled, though you can prepare the pastry case and custard a day ahead. When cutting, use a sharp knife dipped in hot water and wiped clean between slices for the cleanest presentation.</li></ol>