There are several components to this tart, but none are particularly difficult to make. The dough can be made the day before and refrigerated, as can the pastry cream. Then just slice peaches and put it all together.

Makes one 9-10'“ tart

1⁄2 recipe tart dough (see below)
1 recipe pastry cream (see below)
2-3 large peaches, organic if possible, ripe but not too ripe
2 t lemon juice
Demerara sugar

Remove dough from the fridge and roll out to a circle about 1⁄4” thick and 11 inches in diameter. Fit the dough circle into a tart pan with a removable bottom. Place in the freezer (or refrigerator for 25 minutes) for 15 minutes as you preheat the oven to 375 degrees. Place tart shell on a sheet pan and line tart shell with a sheet of parchment. Fill with pie weights or dried beans. Bake for 20 minutes. Remove from the oven, remove pie weights and let shell cool for 10 minutes. Leave oven on.

Peel peaches if desired, but I like the contrast of the skin to flesh, so I leave the skin on. Cut peaches into 1⁄4” thick slices and toss with lemon juice. Set aside.

Pour pastry cream into the pre baked tart shell and smooth with a spatula. Layer the peach slices in concentric circles. Sprinkle tart with demerara sugar and bake for 40-45 minutes.

Tart Dough

This recipe makes enough for 2 tarts. Freeze the other for up to 2 months or halve the recipe to make just one tart. Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days.

3 c (450g) unbleached all-purpose flour
2 T sugar (optional)
1 t kosher salt 2 sticks + 5 T (300g) unsalted butter, cut into small cubes
About 2⁄3 c (150g) ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process. Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Divide in half, flatten into two disks, wrap in plastic, and refrigerate for at least 30 minutes before using.

Pastry Cream (Crème Pâtissière)

Yields 1 1⁄4 cups

1 c whole milk
1 t vanilla bean paste
1⁄4 t salt
2 T cornstarch
1⁄4 c sugar
1 large egg
1 egg yolk
1 T unsalted butter

Scald milk in a medium saucepan.

In a mixing bowl, whisk together cornstarch, salt and sugar. Add the egg and yolk, whisking until smooth. Add about half of the hot milk to the egg mixture, whisking constantly. Pour the egg/milk mix back into the hot milk pan and whisk over medium heat until thickened, like whipped cream. To cook the cornstarch thoroughly, it will need to come just to the boiling point, so you will see a few bubbles break the surface. If it’s allowed to boil vigorously, it will curdle. Off heat, stir in the vanilla bean paste.

Strain pastry cream through a sieve. Let cool briefly, stirring so a skin doesn’t form on top, then whisk in butter, one tablespoon at a time. Cover with plastic wrap, pressing the wrap directly onto the cream.

Peaches and Cream Tart