Winner of the Peach Jam with her Fresh Peach Tart

June 22, 2016

This recipe comes from 20 year-old Heather McKaskle, winner of the Nashville Farmers' Market's Peachy Pastry Contest.

Ingredients

19-inch pie crust

3large fresh peaches, pitted and peeled

2 tablespoonsraw sugar

1 batchvanilla-cardamom cream (recipe follows)

1/4 cuppeach jam, preserves, or jelly

2 cupsmilk

1/4 cupcornstarch

1/2 cupwhite sugar

3/4 teaspooncardamom

2egg yolks

1egg

2 tablespoonsbutter

1 teaspoonvanilla extract

Preparation

For the Tart

1. Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges Bake empty pie crust for 10 minutes and remove from oven.

2. To prepare vanilla-cardamom cream, whisk together egg yolks and egg in a bowl. Set aside. Stir together cornstarch, sugar, and cardamom.

3. In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until mixture begins to thicken. Add ¼ cup of the hot milk mixture to the eggs in the small bowl, whisking well. Slowly pour egg mixture back into the hot milk mixture, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat. Whisk in butter and vanilla.

4. Pour into prepared pie crust. Let cool. Arrange peach slices on top of the tart in a decorative pattern. Brush with peach preserves and sprinkle with two tablespoons of raw sugar.