Nectarine Custard Pie
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat oven to 350 F. Cut six 1-inch wide strips of dough from the sheet of puff pastry (best to cut one from the top, one from the bottom & four from the side). Place a large (9 x 2-inch) pie plate on the uncut area of dough, trace a circle around it with a knife. Place the round piece of dough in the pie plate. Place in refrigerator until ready to assemble & bake.
  2. In a saucepan, whisk together milk, sugar, cornstarch, salt & vanilla. Cook on medium heat, stirring constantly. Once the mixture is hot, lower the heat to medium-low to prevent the bottom from burning. Continue cooking until mixture thickens. Remove from heat & cool. When cooled, spread the pudding over puff pastry using a spoon to smooth it out.
  3. Halve nectarines, remove the pits & cut in even slices. Place the nectarine slices in the pudding cream, starting at outer edge, slightly overlapping, & working your way in.
  4. Take the 6 strips of dough from beginning & lay them in between the nectarine ring layers until the design is complete. Take the last dough strip, roll it up & place it directly in the center of the pie dish.
  5. Brush the puff pastry with egg wash. Bake for 35 minutes or until golden. If you wish, brush apricot preserve over tart while it is still warm.