For the crust:

  • 9 oz (250 g) flour (1 3/4 cups)
  • 1 teaspoon salt
  • 4 oz (1 25 g) butter 1/4 cup cold water
  • Tin foil or wax paper
  • Uncooked beans
  • 1 egg lightly beaten with 1 teaspoon water

Custard cream:

  • 1 pint milk
  • 3/4 cup sugar
  • 5 egg yolks
  • 1/3 cup flour
  • 2 oz (50 g) melted butter
  • 1 teaspoon vanilla extract
  • 1 29 oz (820 g) can Peach Slices in Syrup
  • 3 tablespoons Apricot Jam

Serve with:

  • La Costeña Quince Paste – 24.7 oz Can.

How to

Preheat the oven to 400°F (200°C). Fill the crust with the custard and then decorate with the Peach Slices. Brush with the strained hot jam.

The Crust. Sieve the flour with the salt and add the butter. Mix quickly with the fingertips until the mixture looks uniformly crumbly. Make a ring with the dough and pour the water into the center. Mix gradually until a smooth ball is formed. Leave in the fridge for half an hour. Roll out on a floured surface, using a rolling pin. Roll the dough onto a rolling pin and then unroll into pie mold with a 10? (25 cm) diameter.

Prick the base and sides of the dough with a fork. Cover with aluminum foil or wax paper and put the raw beans on top. Place in a preheated oven for 12 to 15 minutes or until the edges are golden. Take out of the oven, remove the beans and paper and allow to cool for a little while. Brush with the egg and water and put back in the oven at 325°F (175°C) for 5 minutes.

The Custard Cream. Boil the milk with half the sugar. Beat the yolks with the flour until thick and then add the sugar. Remove the milk from the stove and gradually add the previous mixture, beating briskly with a wire whisk. Put back on the stove while continuing to stir until you can see the bottom of the saucepan. Remove and add the butter and vanilla.

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