Fresh Peach Balsamic Tart
- 1 ½ cups all purpose flour
- 4 Tbsp sugar
- 1/3 tsp salt
- 10 Tbsp unsalted butter
- (chill and cut into ½ inch pieces)
- 1 egg
- 1 Tbsp whipping cream
- 2/3 cup whipping cream
- 2 Tbsp + 1 tsp cornstarch
- 4 eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 2/3 cup fresh Lowcountry Olive Oil’s Peach Balsamic
- 2/3 cup water
- 3/4 cup sugar
- 5 Tbsp unsalted butter
- Fresh sliced peaches (also try strawberries, blueberries or raspberries)
Combine flour, sugar and salt in food processer for about 15 seconds. Add butter and process (pulsing) until mixture is course. Add egg and cream. Process until moist clumps form. Mold dough into a ball.
Press dough into an 11 inch diameter tart pan (removable bottom). With a fork, pierce holes all over into crust. Chill for 1 hour.
Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes.
Stir cream and cornstarch in a medium bowl until cornstarch dissolves. Add eggs, egg yolks and vanilla whisking to blend.
In a heavy saucepan boil vinegar until reduced to about 1/3 cup. Add water, sugar and butter, stirring until
butter melts. Cool the mixture a bit then gradually whisk vinegar mixture into egg mixture. Return entire mixture to pan. Whisk the filling until it thickens and boils. Cool mixture. Spread filling into prepared crust.
Cover and chill tart for at least 3 hours (up to a day).
Arrange peach slices over top of tart. Cover and loosely chill until ready to serve. Can be made up to 5 hours ahead.