Peach Crème Brûlée Tart

Peach Crème Brûlée Tart
Photo by Karry Hosford


  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 3 ½ tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 (4-inch) piece vanilla bean, split lengthwise
  • 2 cups sliced ripe peeled peaches
  • 1 large egg, lightly beaten
  • + 2 more ingredients
    • 1/3 cup sugar
    • ¼ cup sugar

Preheat oven to 450°. Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring wit...

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