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Berkshire Hudson Valley Reader Submitted

Dessert

Free-Form Mint Custard Tarts with Macerated Peach

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Serves 2
Chef Sarah Dibben
The Stagecoach Tavern
Sheffield, MA

Pastry
1 pound 2 ounces all-purpose flour (approximately 3 1/3 cups)
3 ounces sugar (about 1/2 cup
a pinch of salt
12 ounces (3 sticks) unsalted butter, cut into small pieces
2 egg yolks
3 tablespoons cold water


Mix the flour, sugar, and salt together in the bowl of a standing mixer or in a medium mixing bowl. Using the paddle attachment, fingers, or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. Whisk together the egg yolks and water. Set the mixer on low, and slowly drizzle the egg mixture into the flour until it just comes together. Shape the dough into a ball and wrap it in plastic film. Refrigerate for 2 hours or up to 4 days.

Preheat the oven to 350°F. To make the tart shells, measure out 3 1/2 ounces of dough per shell (or form a log 3 inches in diameter and cut off 3/4 inch for each shell). Roll into approximately 5-inch squares. Tear off two pieces of aluminum foil about 6 inches long; fold the foil in half to make a square. Center each piece of rolled dough on the foil. Create a box with the dough by bringing each corner's two perpendicular sides together and pinching gently so it holds. Try to create sides that are about 1/2 to 3/4 inches high. Do this for all four corners. Use the foil to reinforce the sides and fill the shell with beans so they do not collapse. Bake the free-form shells in the oven until just golden, about 10 minutes.

Mint Custard Filling
1 bunch fresh mint
1 1/2 tablespoons granulated sugar
1 cup heavy whipping cream
3 egg yolks

Place the mint, sugar, and cream in a small saucepan and bring to a boil. Remove from heat and let steep for 5 minutes. With a slotted spoon, strain out the mint. Slowly whisk in the yolks. The recipe, to this point, can be prepared up to 3 days in advance and kept refrigerated. When ready to make the tarts, preheat the oven to 300°F. Pour the cream into the tart shell, filling to about 1/2 inch. Place the tarts on a rimmed cookie sheet and bake until the custard has just the slightest wiggle left to it, about 15 minutes. Let cool to room temperature or refrigerate.

Macerated Peaches and Berries
1 ripe freestone peach, pitted
1/2 pint fresh raspberries
1 tablespoon sugar
mint leaf, garnish

Thinly slice the peach into ¼-inch-thick pieces. Toss the peaches with the sugar and let them macerate in a bowl for approximately 1 hour. When it is time to serve the tart, spoon the sliced peaches over the tart and garnish with a mint leaf.