I like to think I know myself pretty well, in terms of food-type oddities and proclivities. As such, I know that February irritates me. It’s such a bleh month in the middle of everything, and there is a distinct lack of interesting produce. I’ve already gone nuts over squash, waaaay back in the fall… I love sweet potatoes but I eat them all the time anyway…and there is a depressing amount of fruit available. As in, local and seasonal fruit, if you please (Besides, strawberries in winter just look sad. All pale and anemic. I would much rather eat them in the summer, thankyouverymuch).
I discovered a solution to this problem.
Waaay back in September, over Labor Day weekend, I procured some fresh peaches (thanks, Dave Lakey!). I fought the urge to eat them immediately, and instead sliced them up and threw them into the freezer. All neat and nicely labeled, I was determined that they would remain in there, until the dead of winter (aka February), when nothing grows and I was itching for some summer fruit. Genius, clearly.
Over the weekend, when I spent a bit more time thinking about/researching/drooling over pie and tart recipes than actually thesising, I realized the time for peaches had arrived! And oooooh was that a good decision…
THIS. Is what happened.
Fresh peaches in February! Can you ask for anything better? It’s like summer in a bite. And a healthy bite, no less! The crust has healthy fats from olive and canola oil, and the custard is made with yogurt instead of cream. And fruit is the most important part! It’s totally justifiable to have this for breakfast.
Peach Custard Tart
Crust is slightly adapted from the Garden of Eden blog, and the custard is adapted from Eating Well, here. Makes one 11” tart.
For the crust (most low maintenance tart crust EVER):
- 1.5 c whole wheat pastry flour
- 3/4 tsp salt
- 1 tsp turbinado sugar
- 1/4 c olive oil
- 1/4 c canola oil
- 2 tbsp milk of some kind (I used plain soymilk)
- 1/2 tsp vanilla extract
In a bowl, stir together flour, salt, and sugar (no need to sift). In another small bowl, whisk together olive and canola oil, milk, and vanilla extract until combined. Add liquid into dry, and gently stir until just combined (be careful not to overstir). Gather this up and plunk it down into your tart pan (in the absence of a tart pan, a pie dish is fine)… then flatten the dough on the bottom and up the sides by pressing gently with the flats of your fingers (this is the fun part!). Try to get it to an even thickness all around and up the sides, about 1/8″.
For the filling!
- 4-5 peaches, sliced (mine were frozen. I ran them under cool water until I could separate them into slices, but didn’t defrost the completely to prevent peach mush)
- 3/4 c turbinado sugar
- 3/4 c lowfat plain yogurt*
- 3/4 c milky beverage (soymilk again for me)
- 2 eggs
- 2 tbsp whole wheat pastry flour
- 2 tsp organic cornstarch
- 1 tsp vanilla extract
- pinch of salt
*The original recipe called for greek yogurt… but Kira and I, being the frugal/practical types that we are, decided to try it with regular yogurt, since that was what we had on hand. Excellent decision, as it turned out deeelicious. Either type is fine!
This is ridiculously easy: dump all the above ingredients in a bowl (except peaches), and whisk until smooth. See? Easy.
Preheat the oven to 400. Arrange the peaches around the bottom of the crust (they don’t have to look pretty). Pour the custard over the top, and bake for 30 minutes. Remove from the oven and cover the edges with foil to prevent excess browning (I did a rather ineffectual job, but I like the rather caramelized edges, so… not a big deal!). Reduce oven temperature to 350, and pop it back into the oven for another 40 minutes to an hour. Mine was done at about an hour and 10 minutes—I checked it at 40, and then put it back in for 15 minute intervals. You want a knife to come out clean when inserted into the center. Let cool before eating, about an hour and a half, to make sure the custard has time to set.
This is EXCELLENT cold. In fact, I think it might be better cold the next day, once the flavors have had a chance to get to know each other. It is also excellent with a blob of vanilla ice cream, of course.