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Crostata di Pere
1 8-9 inch creamy short pastry shell, baked and cooled, pg. 00
1 recipe Vanilla Custard
1 ½ pounds of fresh ripe peaches, peeled, pitted and sliced thin
2 tablespoons apricot jelly, warmed with 1 tsp. of hot water.
Fill cooled pastry tart with Vanilla Custard. Refrigerate.
Blot fresh peaches on several layers of paper towels for about 10-20 minutes
Lay peach slices in a spiral circle starting in the center and covering the entire pastry.
Brush peaches with warmed apricot jelly.
Chill and serve.
You may substitute 2 cans of sliced peaches - 14.5 oz. size-for this tart. They’ll do in a pinch. You can make the tart the day before, bake and fill with pastry cream and refrigerate overnight. Top with peaches just before serving.
©2013 Nick Stellino Productions