Recipes | Fresh Peach Tart
Fresh Peach Tart
This Fresh Peach Tart features a crisp, sweet crust filled with a rich almond-scented pastry cream. The tart is topped with thin slices of Ontario-grown white flesh peaches organized in a starburst pattern. To further its ethereal presentation, this beauty is garnished with pearlescent white currants.
Ingredients
Servings
Pâte Sucrée
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup powdered sugar
- 1/2 tsp salt
- 8 tbsp unsalted butter
- 1 large egg, beaten
Almond Pastry Cream
- 2 cups milk
- 1/3 cup sugar
- 1/4 tsp salt
- 1 vanilla bean, split
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp butter
- 1 tsp almond extract
Topping
- 4-6 white peaches
- White currants
Instructions
Step 1
Place the flour, almond flour, powdered sugar, and salt in a food processor. Blitz briefly to combine.Step 2
Add the butter and pulse until you have pea-sized pieces of butter. Pour in the egg and pulse until a dough begins to formStep 3
Transfer the dough to a counter and lightly knead until it comes together. Form into a disc and wrap tightly. Chill for 1 hour. While the dough is chilling preheat the oven to 375°F.Step 4
Place the dough on a floured surface and roll out to a ⅛ inch thick. Line a 9” tart pan with the pastry, trimming the edges. Pierce the dough all over with a fork.Step 5
Line the tart with parchment paper and fill it with dried lentils, beans, or granulated sugar (Note 1). Transfer the tart shell to the oven and bake for 10 minutes. Remove the parchment paper and the beans, lentils, or sugar, and return the tart to the oven. Bake for another 10 minutes. Set aside to cool.Step 6
Pour milk, sugar, and salt into a saucepan. Add the vanilla bean and place over medium-low heat. Gently heat the mixture until the sugar dissolves and it is on the verge of boiling. Turn off the heat.Step 7
In a bowl, whisk to combine the egg yolks and the cornstarch. Ladle in some of the milk mixture while whisking constantly to temper the eggs. Pour the yolk mixture into the saucepan and place over medium-low heat. Heat until the mixture thickens to the consistency of pudding.Step 8
Take the cream off of the heat and force it through a fine mesh strainer. Add the butter and almond extract and stir until the butter melts. Pour the cream into the tart shell and smooth the top. Chill for 2 hours.Step 9
Cut a small X in the bottom of each peach. Plunge the peaches into boiling water for 30 seconds, then run under cold water. Peel their skins off.Step 10
Thinly slice the peeled peaches and arrange the slices on top of the tart in a circular motion, working from the outside in. Garnish with the white currants, slice, and serve.Step 11
Note 1: These will act as weights to help the tart shell keep its shape as it bakes. You can still cook and bake with them afterwards.
Recipe by our partner Rhub and Cod