Recipes Included On This Page Peach-Custard Kuchen Pistachio Tart with Almond-Citrus Crust Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peach-Custard Kuchen Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup margarine or butter -- softened 1 1/2 cups sliced fresh peaches -- (about 3 medium) 1/3 cup sugar 1 teaspoon ground cinnamon 2 egg yolks 1 cup whipping cream 1. Heat oven to 400F. 2. Stir together flour, 2 tablespoons sugar, the salt and baking powder. 3. Work in butter until mixture is crumbly. 4. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches. 5. Arrange peaches in pan. 6. Mix 1/3 cup sugar and the cinnamon. 7. Sprinkle over peaches (it may seem like a lot, but it's not). 8. Bake 15 minutes. 9. Blend egg yolks and whipping cream. 10. Pour over peaches. 11. Bake 25 to 30 minutes or until custard is set and edges are light brown. 12. Serve warm with vanilla ice cream. 13. Refrigerate any remaining dessert. Serves 4 - 6. Art's notes: Doris made this for dessert tonight. She doubled the recipe and used Splenda instead of the sugar. It took a lot longer to cook than expected, but it tasted wonderful. Contributed to the FareShare Gazette by Art; 19 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 540 Calories; 36g Fat (59.8% calories from fat); 6g Protein; 49g Carbohydrate; 1g Dietary Fiber; 219mg Cholesterol; 292mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pistachio Tart with Almond-Citrus Crust (Tarte aux Pistaches) Recipe By : Marlena Spieler Serving Size : 7 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup all-purpose flour -- plus 1 tablespoon all-purpose flour 3 tablespoons ground blanched almonds 1/4 cup sugar 1 pinch salt Grated zest of 1 orange Grated zest of 1 lemon 6 tablespoons unsalted butter 1 egg yolk 1/4 lemon -- juice of Filling: 2/3 cup pistachio nuts -- (5 oz), ground 1 cup milk 1/2 cup heavy cream 3 tablespoons unsalted butter 8 tablespoons sugar 1 tablespoon cornstarch 3 egg yolks 1/2 teaspoon almond extract 2 egg whites To serve: Creme Anglaise, whipped cream or ice cream To make the crust: Using either your fingers or a pastry cutter, combine the flour, almonds, sugar and salt; mix in the orange and lemon zests, butter, egg yolk, and lemon juice. The mixture should be crumb-like but hold together when pressed; if it does not, add a tiny amount of cold water, beginning with no more than 1 teaspoon. When the mixture just holds together, wrap it in plastic and refrigerate for at least 1 hour. To make the filling: Grind the pistachio nuts in a blender or food processor until they form a fine meal; set aside. Combine the milk, cream, butter and 6 tablespoons of the sugar in a small, heavy saucepan. Heat over medium-low heat until the butter melts; stir in the ground pistachio nuts, cornstarch and egg yolks. Heat to medium and cook, stirring, until the mixture slightly thickens. Remove from the heat, stir in the almond extract; set aside. Beat the egg whites until foamy; add the remaining 2 tablespoons sugar and beat until stiff, glossy peaks are formed. Stir one third of the egg whites into the pistachio mixture, lightening the pistachio mixture with about one-third of the egg, then fold in the remainder. Preheat the oven to 375F (190C). On a lightly floured board, flatten the chilled dough with a rolling pin; roll the dough out to a 20-inch circle. Fit the dough into a 12-inch tart pan, wetting the edges and piecing it together if it falls apart. Trim the edges. Carefully pour the filling into tart crust; bake for about 40 minutes or until puffed and browned. Let cool to room temperature then refrigerate for at least 2 hours. Serve the tart cut into small slices, with Creme Anglaise, gently whipped cream or ice cream. Serves 6 to 8. A crisp crust of citrus-scented ground almonds filled with pureed pistachio nuts makes an unusual tart. Since it is so rich, a fresh berry coulis or tart sorbet is a good accompaniment. Cuisine: "French" Source: "The Vegetarian Bistro: 250 Regional French Dishes - Marlena Spieler, Chronicle Books" S(Formatted by Chupa Babi): "July 2009" Copyright: "1997" Yield: "1 tart" Contributed to the FareShare Gazette by Chupa; 6 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 479 Calories; 31g Fat (57.9% calories from fat); 9g Protein; 43g Carbohydrate; 2g Dietary Fiber; 189mg Cholesterol; 66mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.

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