RECIPE TITLE "Peach and Almond Custard Tart" Recipe from Celeste Skogerboe; Bemidji, Minnesota
excerpted from The Good Morning America Cut the Calories Cookbook copyright © 2000 by Sara Moulton and Jean Anderson. All rights reserved.
serves 8 --easy
Celeste was born and brought up on a potato and grain farm in the Red River Valley, married a physician, had three children, and taught school until her retirement. Now involved in the demanding life of volunteer work in church and community, she loves to entertain and wishes she had time to do more of it. "My sister always asks me, 'How do you think of these things?' when I come up with a new recipe," she says. "Well, the idea for this one came when I decided to make a peach tart with the almonds and almond flavoring we all love."
If you make many tarts, you should invest in a set of tart tins with removable bottoms—this recipe calls for an 8-inch one. They're inexpensive, they give your pies a professional finish and because their fillings are shallower than those baked in conventional pie pans, their crusts are less likely to be soggy. This one, in fact, is downright crunchy. With fresh peach slices spiraled on top, this tart's a beauty. It's also deceptively rich.
TIPS: The zip-quick way to peel a peach? Blanch 30 to 60 seconds in boiling water, then slip off the skin. To toast sliced almonds, spread in a pie pan and bake uncovered at 350 degrees F., shaking pan occasionally, until uniformly golden brown—6 to 8 minutes.
1 cup graham cracker crumbs
2 tablespoons melted salted butter
1 large egg white, lightly beaten
1/4 cup sugar
2 tablespoons cornstarch
1 (12-ounce) can evaporated skim milk
1 large egg yolk, lightly beaten
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large firm-ripe peaches (about 1 pound), peeled, pitted, thinly sliced and dipped in lemon juice
2 tablespoons toasted sliced almonds (see headnote above)
1. Preheat oven to 350 degrees F. Coat 8-inch tart tin with removable bottom with nonstick cooking spray and set aside.
2. For crust: Mix crumbs, melted butter and beaten egg white until uniformly moist, then pat firmly over bottom and up sides of prepared tart tin. Bake uncovered until golden brown—10 to 11 minutes. Remove from oven, set on wire rack and cool to room temperature.
3. For filling: Combine sugar and cornstarch in small heavy saucepan. Blend milk and egg yolk, then whisk into sugar mixture. Bring to boiling over moderate heat, then boil 1 minute, stirring constantly. Off heat, add lemon juice and zest, vanilla and almond extracts.
4. Pour into baked crust, lay plastic food wrap flat on surface of filling and refrigerate several hours until set.
5. For topping: Carefully remove plastic wrap from filling, spiral peach slices on top and sprinkle with toasted sliced almonds.
6. Cut into 8 wedges and serve.
6 g fat (2 g saturated)
36 mg cholesterol
148 mg sodium
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