Peach Crème Brulee Tart

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This simple but impressive-looking dessert can be made up to 1 hour before serving.

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough
• 1/4 cup sugar
• 3 1/2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 cups 2% reduced-fat milk
• 1 (4-inch) piece vanilla bean, split lengthwise
• 1 large egg, lightly beaten
• 2 cups sliced peeled ripe peaches
• 1/3 cup sugar

Directions

1. Preheat oven to 450°.
2. Fit dough into a 9-inch round removeable-bottom tart pan, and pierce dough with a fork; bake at 450° for 10 minutes or until lightly browned.
3. Cool completely on a wire rack.
4. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan.
5. Gradually add milk, stirring with a whisk.
6. Scrape seeds from vanilla bean; add seeds and bean to milk mixture.
7. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
8. Place egg in a large bowl.
9. Gradually add hot milk mixture into egg.
10. Return milk mixture to pan.
11. Cook 2 minutes or until thick and bubbly, stirring constantly.
12. Spoon custard into a small bowl.
13. Place bowl in a larger bowl filled with ice.
14. Cool 20 minutes or until thoroughly chilled, stirring occasionally.
15. Discard vanilla bean.
16. Spread chilled custard into bottom of prepared crust.
17. Arrange peach slices spoke-like on top of chilled custard.
18. Sprinkle 1/3 cup sugar evenly over peach slices.
19. Holding a kitchen blow torch about 2 inches from top of peach slices, heat sugar, moving torch back and forth, until sugar is melted and caramelized (about 3 minutes).

Yield: 8 servings