As we are in the midst of egg season, I am constantly trying to think up new ways to use the cracks (the eggs with a cracked shell but an intact membrane). Breakfasts often consist of scrambled or poached eggs, or my favorite- baked oatmeal. We almost always have a handful of hard-boiled eggs in the fridge and this week I made egg salad for the first time . . . I know, I’m an egg rookie. Dessert is the third arena that I like to put cracks to use. For Father’s Day I tried out a new recipe from Sunset Magazine- Peach Tart with Vanilla Pastry Cream. I used a total of 5 eggs so it wasn’t a game changer, but definitely worth the effort. (My all time favorite dessert happens to use 16 eggs, yep 16. I do not have a picture but I will include that recipe below). Enjoy! And please chime in with your favorite egg dish!
PEACH TART WITH VANILLA PASTRY CREAM
1 2/3 cups flour
1/3 cup sugar
1/4 tsp. fine seas salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
1/4 cup heavy cream
1 tsp. vanilla
1. Combine flour, sugar and salt in a stand mixer. Add cubed butter and with paddle attachment, mix on low until the butter is smaller than a pea. Whisk yolk, cream and vanilla in a small bowl and add to the flour mixture. Blend just until the dough comes together.
2. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours.
3. Preheat the oven to 375. Roll dough on a lightly floured surface until 1/4-1/8 inches thick. Place dough in tart pan. Lay a piece of parchment paper over the dough and fill with pie weights or dried beans.
4. Bake for 20 min, remove paper and weights/beans and bake for an additional 15 min, or until golden brown.
5. Let cool completely.
Vanilla Pastry Cream-
1 cup each heavy cream and whole milk
1/2 vanilla bean, split, seeds scraped and reserved
4 large egg yolks
1/2 cup sugar
3 tbsp. cornstarch
1/2 tsp fine seat salt
1. Heat milk and cream in a medium saucepan over medium-low heat until is begins to simmer. Add vanilla bean pod and seed, remove from heat. Let sit for 30 minutes covered.
2. Rewarm the milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and sugar. Blend in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour the mixture back into the pan and cook, whisking constantly, until as thick as pudding (about 3-4 minutes). Pour custard through a strainer into a clean bowl (discard the vanilla pod).
3. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Place in the fridge for at least 3 hours.
1. Peel and cut 2 peaces (I used 4 nectarines and I did not peel them)
2. Heat 1 tbsp. butter over high heat
3. Add 1 tbsp. each granulated sugar and brown sugar, cook about 20 seconds, or until sugars begin to melt.
4. Add peaches, remove from heat and stir until the sugars dissolve.
Once the tart shell has cooled, pour the custard into the shell and smooth out. Pour fruit (and all the juices) on top and serve!
NOTE- this was not in the recipe but I added the juice of 1/2 a lemon and found that it helped counteract the sweetness of the custard. If you have super flavorful/tart fruit you may not need this addition.
(Adapted from Sunset Magazine)
And . . . my most favorite dessert
CITRUS CURD TART
Dough– (This recipe makes enough for 2 pies, I often freeze the second and use at a later time)
3 1/4 cups all-purpose flour
1 cup plus 6 tbsp. powdered sugar
1 cup plus 2 tbsp. butter, room temp
1 lemon, zested
4 large egg yolks
medium pinch of salt
seeds from 1 vanilla bean
2-4 tbs[. cold milk or water
1. Cream butter, powdered sugar and salt. Add flour, vanilla seed, zest and yolks.
2. When the mixture comes together, add the cold milk/water.
3. Split into 2 portions, wrap in plastic and refrigerate for at least 1 hour.
4. Preheat the oven to 37o. Remove 1 portion and roll dough on a lightly floured surface until 1/4-1/8 inches thick. Place dough in a deep dish pie pan. Lay a piece of parchment paper over the dough and fill with pie weights or dried beans.
5. Bake 15 minutes and let cool completely.
7 large egg yolks
7 whole eggs
2 cups plus 2 tbsp. sugar
1 1/14 cups plus 2 tbsp. citrus juice, plus zest from fruit
1 1/4 cups unsalted butter, room temp
1. Put yolks, whole eggs, sugar and zest into a thick bottomed pan and whisk over very low heat. Whisk about 4 minutes, or until the mixture begins to thicken.
2. Change to a wooden spoon and add the butter, stirring continually. As soon as it coats the back of the spoon, remove from heat.
3. Cool slightly, whisk once more and pour through a sieve. Let cool completely.
Note- I have only tried this recipe with lemons but I am sure it would be lovely with other citrus fruits. Also, if you love a good meringue, it is a great way to use the remaining whites. Just add 1 cup plus 2 tbsp sugar and beat until stiff peaks form. Lastly, this tart is wonderful with fresh peaches or blackberries on top!
(Source- Jamie Oliver, Jamie’s Kitchen)