Summer Peach Custard Tart

This beautiful summer tart is so simple and so utterly delicious, folks will think that you slaved over a hot oven to make it. The truth is it takes only a few minutes to prepare for the oven. With fresh Ontario peaches in the stores at the moment, I couldn't resist using my favorite summer fruit in this incredible tart. We served it at dinner last week and then everyone in the house fought over the leftovers. I practically never have seconds of dessert but went looking for thirds of this perfect summer fruit dessert. 

Crust

1 3/4 cups graham crumbs 

1/3 cup melted butter

3 tbsp sugar

Mix together well and press into the bottom and sides of an 11 inch fluted tart pan with a removable bottom. Bake for 7 minutes at 350 degrees F.

Whisk together until the sugar is dissolved:

1 cup full fat sour cream

1/3 cup sugar

2 tsp vanilla extract

1 large egg

Pour this into the baked shell. Thickly slice into wedges:

4 to 5 ripe peaches, depending on size.

You want to slice the peaches thick so that they stick out of the cream filling. Add only enough of the slices to bring the custard to the top of the pan.

Bake for 25-30 minutes at 325 degrees F, until the center is set and jiggly. Cool completely in the fridge before cutting and serving.

Strawberry Apple Graham Crumble

Strawberry Apple Graham Crumble

I had my daughter in mind when I came up with this tempting crumble recipe. Olivia loves anything with a graham crumb base so I decided to turn that idea on it's head and incorporate the crumbs into a buttery crumble topping for some apples and strawberries. Delicious with some ice cream or whipped cream, this dessert was well appreciated as the end of a weekend family brunch we hosted this weekend. This would also make a great pot-luck dish to take along, warm out of the oven.

Serves 12

Mix together:

2/3 cup sugar

2 tbsp corn starch

1/2 tsp cinnamon

Toss together with

4 cups ripe strawberries

5-6 apples, peeled and cut into wedges

Spread evenly into the bottom of a deep dish 9x13 glass baking pan (or similar large sized pan)

Crumble

In a large bowl toss together:
2 tsp baking powder
1 2/3 cups graham cracker crumbs ( digestive biscuit crumbs work well too)
2 cups flour
1 cup brown sugar
Using your hands, rub thoroughly through the dry ingredients:
1 ½ cups butter, cut in small cubes.

 Press the crumble mixture together in handfuls so that it holds together and break off chunks of crumble all over the top of the prepared fruit. Bake for about 45 minutes at 350 degrees or until the top is golden brown and the fruit is bubbling, even at the center of the dish as well as the sides. Serve warm with whipped cream or ice cream.