Test Kitchen: Peach Crostado

Several factors led me to my Test Kitchen selection for May, not least of which is … well, pie. “Peach Crostado” is what this open-faced tart is called when orchestrated by Chef Erick Loos of La Provence (whose pedigree pushed me even closer to tackling the recipe).

The tasty result of an evening at the cutting board: fresh Louisiana peaches settled in whipped pastry cream, caramelized by the oven’s heat. My homemade pie crust (imperfectly crimped, but flakier for the fault) hosted the peaches-‘n-cream mixture, each forkful a happy mess of flavors.

Chef Erick had suggested a blueberry sorbet for pairing, but we were sitting down to a new episode of Mad Men, so I opted for another chilled take on the fruit … A pitcherful of vodka, St. Germain, mint, lemon, lime, and blueberries makes for a fine Blueberry Smash, found in Bon Appetit’s May 2012 feature on designer John Derian’s Cape Cod getaway. Consider the recipe, its place in the season, and its slightly foreboding name well-endorsed by this home cook. (The recipe for Blueberry Smash can be found here.)

Peach Crostado

Yield: 6 servings

Ingredients:

• 6 peaches, thinly sliced
• 3/4 cup sugar, divided
• 1 + 1/4 cup whole milk
• 3 egg yolks
• 1/8 cup flour
• 2 tbsp. plus 2 tsp. cornstarch
• 1 tsp. vanilla extract
• pie dough for one 9 inch pie, baked according to the instructions

Method:

1. In a bowl, toss the peaches with 1/2 cup sugar.
2. In a small saucepan, warm the milk over low heat until just hot enough to steam. While the milk is heating, whisk together the egg yolks, 1/4 cup sugar, flour, and cornstarch until smooth.
3. Add half of the steamed milk, whisking constantly, to the egg mixture. Add this mixture back into the remaining hot milk and continue to stir. Heat for 1 to 2 minutes until the custard reaches 170ºF on a candy thermometer and is thick in consistency.
4. Remove from the heat and stir in the vanilla extract. Allow to cool. Once cool, place the cream into a stand-up mixer and whip with the paddle attachment on medium speed for 3 to 4 minutes. Let the filling stand in the refrigerator for 1 hour before filling the Crostado.
5. Preheat the oven to 375º F.
6. Spread the filling into the baked pie crust and top with the peaches. Bake for 30 to 40 minutes until caramelized. Remove from the oven and cool.