Cook the Book: Crunchy and Custardy Peach Tart

Cook the Book: Crunchy and Custardy Peach Tart
19 Ingredients
  • For the streusel
  • 2 tablespoons all-purpose flour
  • 2 tablespoons (packed) light brown sugar
  • 2 tablespoons chopped almonds
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 1 9-inch tart crust made with Sweet Tart Dough with Nuts, partially baked and cooled
  • For the filling
  • 3 large ripe peaches, peeled, halved and pitted
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/8 teaspoon pure almond extract
  • 1/4 cup sugar
  • Confectioners' sugar, for dusting
  • 1 1/4 cups all-purpose flour
  • 1/4 cup finely ground almonds (or walnuts, pecans, or pistachios)
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
  • 1 large egg yolk
Nutrition
4317
216% daily value
1 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

399% 259

Saturated

671% 134

Trans

- 5

Monounsaturated

- 85

Polyunsaturated

- 21

Carbs

155% 465

Carbs (net)

- 444

Fiber

85% 21

Sugars

- 202

Sugars, added

- 152

Protein

100% 50

Cholesterol

289% 868

Sodium

70% 1673

Calcium

37% 370

Magnesium

56% 225

Potassium

54% 1876

Iron

82% 15

Zinc

35% 5

Phosphorus

121% 850

Vitamin A

198% 1782

Vitamin C

59% 35

Thiamin (B1)

119% 2

Riboflavin (B2)

122% 2

Niacin (B3)

93% 19

Vitamin B6

25% 0

Folate equivalent (total)

170% 680

Folate (food)

- 161

Folic acid

- 306

Vitamin B12

21% 1

Vitamin D

1% 5

Vitamin E

99% 20

Vitamin K

36% 29
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