Honey Glazed Orange-Creamsicle Peach Tart

This is kinda cheating, but I liked the way this turned out even better than the original pastry cream recipe I posted last month. I actually made this some time ago, but I got wound up in some projects, and never got the pictures off my camera. I uploaded some shots of what I've been doing for the last few weeks to my Flickr photostream, if you want to see them.

This will make one 6" tart.

You will need: the leftover pie crust and half a cup of cream filling from the recipe posted on August 24. Also, a very ripe peach and about 1/2 cup of greek yogurt. And about a tablespoon of honey. Roll out the pie crust scrap and bake a miniature tart shell with it. Be aware that most crust recipes will shrink substantially during baking. A friend of mine at the office sent me this link to a shrinkless pastry crust, if i ever try it, I'll tell you how it goes. BUT! I didn't have that recipe when I made this, so nevermind for now. Bake your tart shell. When it's cool, mix the yogurt and pastry cream together and spread it in the shell. At this point, you could chill it until you're ready to serve it, but I don't think that it'll set up- it will probably stay a bit sloppy. Just before you want to eat it, heat the honey in a little sauce pan. Slice some peaches onto the pie, and when the honey has boiled gently for about 20 seconds, spoon it over the peaches.

Why do I like this better? Lots of things. While I do love figs, peaches are a better choice here. The yogurt adds a subtle tartness that goes with the fruit better, for one thing. I think the fact that I used orange flavoring in the cream sorta requires a little acidity to taste right- citrus flavor should have some tartness to it, and it didn't without the yogurt. Boiling the honey for a few seconds causes it to form a chewy, caramely coating when it touches the cold pie. The whole business just adds up to a more interesting flavor and texture profile.

Coming soon: Halloween. I got some things to show you. Eventually.