Peach Crème Brûlée Tart

By MaryEllen

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough
• 1/4 cup sugar
• 3 1/2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 cups 2% reduced-fat milk
• 1 (4-inch) piece vanilla bean, split lengthwise
• 1 large egg, lightly beaten
• 2 cups sliced ripe peeled peaches
• 1/3 cup sugar

Preparation

Step 1

Preheat oven to 450F. Fit the dough into a 9-inch round removable-bottom
tart pan, and pierce dough with a fork; bake at 450F for 10 minutes or
until lightly browned. Cool completely on a wire rack.

Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan.
Gradually add milk, stirring with a whisk. Scrape seeds from vanilla
bean; add seeds and bean to milk mixture. Cook over medium heat until
thick and bubbly (about 5 minutes), stirring constantly.

Place egg in a large bowl. Gradually stir hot milk mixture into egg.
Return milk mixture to pan. Cook 2 minutes or until thick and bubbly,
stirring constantly. Spoon custard into a small bowl. Place bowl in a
larger bowl filled with ice. Cool 20 minutes or until thoroughly
chilled, stirring occasionally. Discard vanilla bean.

Spread chilled custard into bottom of prepared crust. Arrange the peach
slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar
evenly over peach slices. Holding a kitchen blow torch about 2 inches
from the top of peach slices, heat the sugar, moving the torch back and
forth, until the sugar is melted and caramelized (about 3 minutes).
Yield: 8 servings.


CALORIES 247 (32% from fat); FAT 8.8g (sat 3.7g,mono 3.7g,poly 1g); IRON
0.3mg; CHOLESTEROL 36mg; CALCIUM 80mg; CARBOHYDRATE 37.9g; SODIUM 175mg;
PROTEIN 4.5g; FIBER 0.9g