Follow The Good Hearted Woman on Pinterest for more great recipes!
1large pie crusthomemade or store-bought
1batch vanilla-cardamom creamrecipe follows
1/4cuppeach jampreserves, or jelly
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.
**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.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.