Still Life with Peaches
Gary Head
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"To cook is to create. And to create well...is an act of integrity, and faith."

Tarte aux Pêches

"Of course you can buy a ready-made pie shell,
but it's a shame not to have the know-how yourself."
~ Julia Child, in "Julia's Kitchen Wisdom

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Tuesday, September 05, 2000

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Pâte Brisée Sucrée:
1 1/2 cups flour
1 tablespoon sugar
Dash of salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 to 3 tablespoons ice cold orange juice
1 teaspoon vanilla extract

Glaze:
2/3 cup peach or apricot jam
2 tablespoons Amaretto liqueur

Crème Pâtissière:
1 cup milk
1/2 cup sugar
1/4 cup flour
3 egg yolks
1 tablespoon unsalted butter
3 tablespoons finely ground toasted almonds

1 quart water
1/4 cup fresh lemon juice
4 medium ripe peaches

Combine flour, sugar and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Combine orange juice and vanilla in small bowl. Add to flour mixture one tablespoon at a time, blending until dough just holds together and can be shaped into a ball. Flatten dough into disk. Wrap in plastic and refrigerate about 10 minutes. Place dough between 2 sheets of waxed paper and roll into a 12-inch circle 1/8 inch thick. Remove top piece of waxed paper and invert dough into 10-inch tart pan with removable bottom. Remove the remaining piece of waxed paper. Press dough onto bottom and sides of pan. Trim excess, allowing 1/2 inch overlap. Fold excess inside to form double thickness on sides and press firmly. Prick bottom and sides of pastry with fork. Cover with plastic wrap and refrigerate until firm, about 1 hour (or freeze for 30 minutes). Position rack in center of oven and preheat to 400 degrees F. Set tart pan on baking sheet. Line pastry with waxed paper filled with rice or dried beans. Bake 8 to 10 minutes. Remove waxed paper and rice or beans. Prick bottom of shell again and continue baking about 8 minutes. Remove tart shell from oven and let cool.
Combine milk, sugar, flour and egg yolks in processor or blender and mix well. Transfer to small saucepan. Cook over low heat until custard has thickened, about 3 minutes. Remove from heat and stir in butter. Mix in almonds, blending well. Cover with plastic wrap and refrigerate.
Combine water and lemon juice in large bowl and set aside. Combine peaches in large saucepan with enough water to cover and bring to boil over high heat. Let boil 20 to 30 seconds. Remove peaches from saucepan using slotted spoon and plunge into ice water to stop the cooking process. Drain peaches well; peel off skins. Cut fruit in half and discard pits. Slice peaches into wedges 1/4 inch thick. Add to acidulated water to prevent discoloration.
Set aside.
For glaze: Combine jam and liqueur in processor or blender and purée. Lightly paint inside of tart shell with glaze. Spoon crème pâtissière into shell. Drain peaches thoroughly, and pat dry with paper towels. Arrange peaches in concentric circles over crème. Brush lightly with glaze. Refrigerate. Serve tart at room temperature.
 

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