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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Fresh Peach Tart {with Vanilla-Cardamom Cream}

August 25 By Renée 4 Comments

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me. (Shhhh. This is strictly between you and me now…It’s cardamom.) (Yep!) Just a little sprinkle of this uniquely aromatic spice makes a fresh peach pop with enough flavor to make Cinnamon and Ginger both jealous.

This post may contain affiliate links, but don’t worry – they won’t bite. 

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
5 from 1 vote

Fresh Peach Tart

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Dessert
Servings: 1 - 10" Tart
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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  • 1 large pie crust homemade or store-bought
  • 3 large peaches
  • 2 tablespoons raw sugar
  • 1 batch vanilla-cardamom cream recipe follows
  • 1/4 cup peach jam preserves, or jelly

Instructions

  • Preheat oven to 375° F.
  • Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
  • Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside.
  • Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes.
  • Pour into prepared pie crust. Allow cream to cool completely.**
  • Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!)
  • Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices.
  • Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
  • Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.
  • Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
  • Remove tart from oven and allow to cool for about 30 minutes.
  • Using a mixer, blender, food processor or hand blender, puree peach preserves.
  • Brush pureed peach preserves over the top of the tart.
  • Serve warm or cold.

Notes

**Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

The pastry cream is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
5 from 1 vote

Vanilla-Cardamom Cream

Print Recipe Pin Recipe
Course: Dessert
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 cups milk
  • 1/4 cup cornstarch
  • 1/2 cup white sugar
  • 3/4 teaspoon cardamom
  • 2 egg yolks
  • 1 egg
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Instructions

  • In a medium bowl, whisk together egg yolks and egg. Set aside
  • In a small bowl, stir together cornstarch, sugar, and cardamom.
  • In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
  • To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat.
  • Whisk in butter and vanilla.
  • Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. **

Notes

Serving size: 1/8 Tart Calories: 224 Fat: 10.3 Saturated fat: 4.6 Unsaturated fat: 4.9 Trans fat: 0 Carbohydrates: 28.3 Sugar: 16.3 Sodium: 114 Fiber: 0.6 Protein: 4.5 Cholesterol: 8.8
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
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Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

Filed Under: Recipes, Sweets, Vegetarian Tagged With: baking, dessert, eggs, Pastry, peaches, seasonal, Summer, Sweet Somethings, sweets, tart

Pumpkin Fall Fantasy Smoothie

October 21 By Renée Leave a Comment

You can thank Fantasy Basketball for this post. Or Mr. B. Or both. Anyway, tonight while he was deep into the draft for his leventy-seventh fantasy sports team (which are not real, guys, in case you were confused) I got bored, so I started throwing things in the blender and when I was done, I had my first ever Coconut Peach Pumpkin Smoothie!! Super-awesome! So good, in fact, that Mr. B actually came back to reality long enough to tell me so.

Pumpkin Smoothie

(When I read that intro to Mr. B, he told me that it sounded like I may have a bit of an attitude, which wasn’t my intention at all. So just to clarify; I think Mr. B is adorable, and I think his little pretend sport teams are adorable too. I think I’ll keep him. ♥)

Tropical Fall Fantasy Smoothie

Combine the following in a blender:

  • 1 cup vanilla ice cream
  • 1 whole peach, fresh or canned
  • ½ cup crushed ice
  • 1/3 cup powdered sugar
  • ¼ cup sweetened coconut
  • 2 tbs. cooked pumpkin, fresh or canned
  • 1 tsp. vanilla
  • ½ teaspoon Pumpkin Pie Spice

I’m thinking this would make a fantastic ice cream too, but it was all gone before I had a chance to freeze any! Makes about 2 servings.

Filed Under: Beverages, Eating Style, Gluten-free, Munchies, Recipes, Sweets, Vegetarian Tagged With: coconut, ice cream, peaches, pumpkin, pumpkin pie spice, Sweet Somethings

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