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Rustic tart dough with peaches and grapes

Cake Dummies, summer, rich in fruit, and impossible to get wrong? Try this rustic tart of puff pastry with custard, peaches and grapes. Is’ a last minute cake, did a while ago, I improvised to friends who decided to invite to dinner car (I don't know why, but at my house happens very often that those who pass by and say hi then stops for dinner or lunch: something quite embarrassing because always expect gourmet dishes and I don't always satisfy the expectations). I always keep some in the freezer’ frozen puff pastry. Milk is always in the fridge, as well as the eggs. And during that time the summer fruits never fails. You just have a custard, milk eggs with flour and sugar. And then decorate it with your favorite fruit: grapes and peaches are a great combination, But even the apricots or figs or cherries are just fine, Indeed I invite you to try it anyway! Twenty minutes of oven and is ready: is very lukewarm, Maybe with a little’ whipped cream or ice cream, But even cold. Good, Indeed, sweet day!

Ingredients for a cake pan of 26 cm diameter:

  • a roll of puff pastry ready (But if you want to make it at home found the recipe here)
  • 2-3 nectarines
  • black grapes and white grape: to taste
  • Caster sugar: to taste
  • little egg yolk, for brushing the dough

for baked custard

  • 300 ml whole milk
  • 150 ml of cream (If you want you can use the same amount of milk increasing potato starch 10 grams)
  • 150 grams of caster sugar
  • 120 grams of egg yolks (about 6)
  • a tablespoon of vanilla extract
  • 30 grams of potato starch or cornstarch
  • the zest of a lemon rind

Baked cream, put the milk in a saucepan, the cream and vanilla extract and heat it all without boiling. Meanwhile, using a whisk, beat the egg yolks with the starch, sugar and lemon zest. When you have a smooth, whitish and dense, pour in milk always beating with a whisk. Cook over low heat stirring constantly until the custard has thickened starting to boil, then set aside until completely cooling.

Preheat oven to 200 degrees.

Wash the peaches and grapes. Cut the peaches in half, remove the core and cut into slices not too thin. Cut each half grape acid, Remove seeds.

Roll out the pastry in a baking pan lined with parchment paper, making sure that the edges stick out slightly from the edge of the Pan. Prick the base with the prongs of a fork.

Pour the custard into the Pan, up with a spatula. Have harmoniously on fruit cream, alternating between peaches and grapes and sprinkle everything with a little’ granulated sugar. Brush with egg yolk slightly beaten the pastry and bake for 20 minutes or until the dough won't be swollen and Golden. If you want to enjoy it lukewarm, serve with whipped cream or a scoop of vanilla ice cream. Is’ great cold too, at breakfast or at the end of a light lunch. Bon appétit!

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