Peach Crème Brûlée Tart

Ingredients

• 1 large eggs lightly beaten
• 3.5 tablespoons flour all-purpose
• 2 cups milk 2% reduced-fat
• 2 cups peaches ripe peeled sliced
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 0.3 cup sugar 
• 4 inch vanilla pod split

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• blow torch
• tart form

Directions

1. Preheat oven to 45
2. 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.
3. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
4. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl.
5. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean.
6. Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard.
7. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes).