Peach Cream Tart

With all the peaches I had I needed to make another dessert, ok that's what I told myself and the family agreed.  LOL  I had just bought a new 8 inch tart pan so what better to do with it but bake something.  I went searching for a recipe that was quick, it was already late in the evening and I was running out of steam.  I found this recipe here and talk about quick, easy and tasty.  The link he wrote is funny so take the time to read it, also he has a wonderful site, do browse around.
Printable Recipe

 Tart Recipe:
3 ounces unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.

2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.

5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.

2 or 3 peaches sliced and sprinkled with 2 Tbl. sugar 1 - 2 Tbl Cinnamon

The cream recipe I found here

Cream Filling:
  Pastry Cream Recipe:

1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch (corn flour)

3/4 tablespoon liqueur (Grand Marnier, Brandy, Kirsch)  *I did not add this*

For light pastry cream add:

1/2 cup (115 ml) heavy cream, softly whipped (optional)

Chocolate
pastry cream:

Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk  (before you add it to the egg and flour mixture)

Thanks for stopping by.  Have a Wonderful day and Remember to Find the Time to Do ALL the Things you Love.
Donna