This tart is from the Pie/Pastry Bible. It took me three tries to get it right, so that it doesn’t overflow with juices when cut. It’s delicious.
I have two notes to share for this tart, both confirmed with Rose:
First, although the recipe works with some brands of frozen peaches, others don’t seem to work for the recipe as written- here I used Cascadian Farms organic sliced peaches, and they gave off way too much juice. They give off more than fresh peaches, so they need to be macerated and have the juices reduced in order to work.
Second, the peach juices and the custard mixture are supposed to mix together, so if they don’t appear to be mixing when the custard is poured on, then push the peach slices around a bit until they do. This will also help the peaches show in the surface of the tart, which is nice.
Another note, is that I cooked the tart until the internal temp reached 170F.
Lastly, I made good use of the leftover pastry scraps- shamrock cookies with lemon-cream cheese frosting. They taste like cheesecake.