Summer desserts: a perfect reward after starving ourselves all day to look good in that fucking bikini. But as the sun ducks below the horizon and darkness falls, so do our cares regarding deprivation.
Of course, a summer dessert needs to be light, fruity, and fucking delicious. Enter the peach custard tart. Peaches are like, THE fruit of summer, and what better way to eat them then smothered in rich custard and our other fave summer fruit: raspberries.
Ingredients for the crust
- ½ cup butter, softened
- 1/3 cup white sugar
- 1 ¼ cups all-purpose flour
- ½ tsp vanilla extract
Ingredients for the filling
- 3 cups of peaches, peeled and sliced (about 3 giant and 4-5 medium peaches)
- ½ cup brown sugar
- ¼ cup heavy whipping cream
- 1 tbsp all-purpose flour
- 1 egg
- 2 tbsps sliced almonds
- ¼ cup fresh raspberries
Got all that shit? Good. Preheat your oven to 400F. Grab a bowl and combined the butter and 1/3 cup white sugar. Beat that shit on medium until it’s niiiiice and creamy. Add the 1 ¼ cups flour and almond extract, then keep beating on low until it’s all incorporated and what not.
Take your dough and gently press it into the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom. Honestly, if you don’t have this, you can probably get away with a pie pan, but def grease that shit beforehand. Prick the crust all over with a fork, then bake 15 mins or so until it’s golden brown like your tan should be.
Remove from the oven and arrange the peach slices over the hot crust. Turn the oven down to 350F.
In another bowl, combine all the rest of those ingredients EXCEPT the almonds and raspberries. Whisk everything together, then pour over the peach slices in the crust. Top with the sliced almonds and bake for like 30-40 mins or until the filling is set and the crust is golden. Remove from the oven and sprinkle the raspberries over for some nice fucking color.
Enjoy with ice cream or like, a lot of booze. One slice is like, 300 cals so make sure you don’t eat anything else all day.