Fresh Peach Tart

Makes 4 small tarts

For tart dough:

4 ounces powdered sugar

8 ounces butter, unsalted

1 teaspoon vanilla

12 ounces all-purpose flour

— Dash of salt

1 egg

For pastry cream:

16 ounces whole milk

2 ounces sugar

1 teaspoon vanilla

1 ounce cornstarch

2 ounces sugar

2 egg yolks

1 whole egg

2 ounces butter

For topping:

4 fresh peaches, pitted and sliced

For dough: In a food processor, blend sugar and flour on low speed until combined. Add egg and vanilla. Mix well, then add the flour slowly until dough forms. Do not overmix. Place dough onto plastic wrap and let chill for four hours. Roll out and form into tart pan. Bake at 350 degrees for 10 minutes.

For pastry cream: Bring hot milk, first 2 ounces of sugar to a boil. Blend together the cornstarch and second 2 ounces of sugar, then blend in eggs. Pour hot milk over the mixture and stir constantly over low heat until thick. Place butter in small pieces on top of cream. When cream is cool, stir in butter.

To assemble: Place pastry cream inside each tart shell. Top with the fresh peach slices.