Ingredients
#### Sweet Tart Dough:
- – 1 large egg yolk
- – 1 tablespoon heavy cream
- – 1 teaspoon vanilla extract
- – 1/2 teaspoon almond extract
- – 1 1/4 cups flour (150 g)
- – 2/3 cup powdered sugar (65 g)
- – 1/2 teaspoon salt (2 g)
- – 1 stick butter (chilled and cut into 1/4-inch pieces (113 g))
#### Lemon Verbena Pastry Cream:
- – 2 cups whole milk (465 g)
- – 1/3 cup lightly packed fresh lemon verbena leaves (removed from stem (5 g))
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- – 1/2 teaspoon salt (1 g)
- – 5 tablespoons cornstarch (40 g)
- – 1/3 cup granulated sugar (66 g)
- – 2 large eggs + 1 egg yolk
- – 4 tablespoons salted butter (57 g)
#### Assembly:
- – 4-5 peaches (thinly sliced)
- – 1/4 cup apricot jam (heated and strained)
Instructions
#### Lemon Verbena Pastry Cream:
- In a small saucepan over medium heat, slowly heat the milk and lemon verbena leaves until steaming but not boiling. Turn off the heat and cover to steep for 1 hour.
- Strain out the leaves and set the milk aside.
- In a separate bowl, whisk together cornstarch and sugar. Add eggs and whisk until smooth. Set aside.
- In a saucepan, heat the milk and vanilla bean paste over medium-high heat until just below boiling. Stir occasionally.
- Slowly add 1/3 of the hot milk to the egg mixture, whisking constantly to avoid cooking the eggs. Pour the egg-milk mixture back into the remaining hot milk. Whisk over medium heat until thickened, just below boiling. Remove from heat and strain through a sieve into a bowl.
- Cool for 5-10 minutes, stirring occasionally, then mix in butter one piece at a time until smooth.
- Cover the pastry cream with plastic wrap pressed directly onto the surface and chill in the refrigerator.
#### Tart Crust:
- Preheat oven to 350°F.
- Whisk together egg yolk, cream, almond extract, and vanilla. Set aside.
- In a food processor, pulse together flour, sugar, and salt. Add chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- While the processor is running, add the egg mixture and process until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough into an 11-inch circle and place it in a 9-inch tart pan. Press the dough into the bottom and sides of the pan, trimming any excess.
- Line the tart with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and parchment. Prick the bottom with a fork and bake for another 15-20 minutes until golden brown. Cool completely.
#### Assembling the Tart:
- Pour the cooled custard into the cooled tart shell, spreading it evenly with a spatula.
- Heat and strain the apricot jam.
- Arrange thinly sliced peaches on top of the custard and brush with the apricot jam.
- Chill the tart in the refrigerator until ready to serve.