1 Prepared pie shell
(deep tart pan)
1 qt Cream
2 c Sugar
1 Vanilla bean; split in half
7 Egg yolks
2 lb Fresh peaches; quartered,
Caramelized
Whipped cream; in pastry bag
Fitted with star tip
Fresh mint sprigs
Powdered sugar
Preheat oven to 350 degrees. In a sauce pot, combine the cream, sugar,
scraped vanilla and vanilla bean. Bring the cream up to a simmer to
dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the
heat and discard the vanilla bean. In a mixing bowl, whisk the egg
yolks until frothy. Temper the cream into the yolks. Line the pie
shell with the caramelized peaches. Pour the custard over the
peaches. Bake the pie in a water bath. Bake for 40 to 45 minutes or
until the custard is set. Remove from the oven. Serve cold. Place a
slice of the tart on a plate. Garnish with the whipped cream, mint,
and powdered sugar. This recipe yields 12 servings.
Yields
12 servings
