peach tart

[Tiger Black]

So here is what I want to do.

A crust, possibly with rosemary in it.

A thin layer of custard.

Some stilton.

Topped with peaches.

Now my question is, how do you think I ought to flavor the custard, and how long would one bake this for? Would one assemble the whole thing and bake it, or perhaps leave the peaches off until it came out of the oven?

Thank you in advance.

[pastrymama]

I suppose it would depend on whether you want a fresh raw peach tart or a baked or roasted peach tart. I think either would be great, just different.

[vice]

Why not incorporate the stilton right into the custard?

Rosemary, stilton, and peaches are all fairly strong flavors, so you might want to keep things relatively simple beyond that. Maybe a touch of lemon zest to keep things bright?

[Tiger Black]

Why not incorporate the stilton right into the custard?

Rosemary, stilton, and peaches are all fairly strong flavors, so you might want to keep things relatively simple beyond that. Maybe a touch of lemon zest to keep things bright?

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Hrm not a bad idea on the Stilton. I agree, there won't be much beyond that. I thought just the barest touch of vanilla or rosewater, but lemon is a great idea too.