Oogway's Peach Bloom Tart
A delicately sweet and fragrant dessert, reminiscent of a peaceful garden. This tart features a buttery, crisp crust filled with creamy custard and topped with beautifully arranged, lightly caramelized peach slices. It's a dessert that invites calm reflection with every bite.
Directions
- 1
For the crust: In a large bowl, combine flour and a pinch of salt. Cut in cold butter with a pastry blender or your fingertips until crumbly.
- 2
Gradually add ice water, 1 tablespoon at a time, mixing until a dough forms. Do not overmix. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 3
Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to an 11-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom, pressing into the sides.
- 4
Trim excess dough. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes, until lightly golden. Let cool slightly.
- 5
For the filling: In a medium bowl, whisk together granulated sugar, egg yolks, heavy cream, and vanilla extract until smooth.
- 6
Arrange half of the sliced peaches in a single layer in the cooled tart shell. Pour the custard mixture over the peaches.
- 7
Arrange the remaining peach slices decoratively on top of the custard. Sprinkle with brown sugar and a squeeze of lemon juice.
- 8
Bake for 30-35 minutes, or until the custard is set and the peaches are tender and slightly caramelized. The edges of the tart crust should be golden brown.
- 9
Allow the tart to cool completely on a wire rack before carefully removing it from the pan. Slice and serve at room temperature.
- 10
For an extra touch, a light dusting of powdered sugar can be added before serving.