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Instructions |
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Crust. Blend all crust ingredients except water. Add water, form a ball, chill 1/2 hour. Roll out the dough and line an 11 inch quiche pan. Prick dough with a fork and line with foil then rice to weight during cooking. Bake at 400 degrees for 12 minutes. Remove foil and rice then bake until lightly brown. Cool while preparing the custard and topping.
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Custard: Mix yolks and sugar for 2-3 minutes. Add flour and blend well. Add heated milk and blend well. Return mix to a sauce pan and cook over medium heat, stirring constantly until thick. Remove from heat, then add the vanilla and almond extracts.
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Topping and glaze: Peel and slice peaches into thin slices. Make the glaze - heat preserves, strain, then add kirsch.
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Assemble the tarte: Brush crust lightly with the glaze. Spread custard into the crust. Layer peaches on the custard. Add a few strawberries for decoration, if you wish. Spoon the glaze over the top and serve. It is also possible to top with just sliced strawberries, but don't add them until just before serving or they will run all over.
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Originally Submitted
6/7/2008
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