Here’s a recipe for a Glazed French Peach Tart that’s as elegant as it is delicious. The creamy crème pâtissière pairs beautifully with juicy peaches, and the apricot glaze adds a lovely shine and sweetness.
You Will Need:
A 28cm (11in) fluted, loose-bottomed tart tin
- Ingredients:
For the Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 115g (4oz) unsalted butter, cubed
- 3 tbsp icing sugar
- 1 free-range egg, beaten
For the Crème Pâtissière:
- 6 egg yolks
- 115g (4oz) caster sugar
- 55g (2oz) plain flour
- 500ml (18fl oz) full-fat milk
- 1 tsp vanilla extract
- 100ml (3½fl oz) pouring double cream, whipped to soft peaks
For the Filling:
- 55g (2oz) caster sugar
- 8 large peaches, halved and thinly sliced
- 75g (3oz) apricot jam
- Method:
Make the Pastry:
Measure the flour, butter, and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs.
Add the beaten egg and pulse again until the dough comes together.
Dust a work surface with flour and roll out the pastry thinly, slightly larger than the tin.
Line the tart tin with the pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.
Pre-Bake the Pastry:
Preheat the oven to 200°C (180°C Fan)/Gas 6.
Line the pastry case with baking paper and fill with baking beans or uncooked rice.
Bake blind for 15 minutes, then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Set aside to cool.
Prepare the Crème Pâtissière:
In a large bowl, whisk the egg yolks, sugar, and flour until thick and pale.
Heat the milk in a saucepan until scalding. Slowly pour the milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan, add the vanilla, and stir constantly over medium heat until it reaches a thick ribbon stage (when a trail of mixture sits on the surface).
Transfer to a bowl, cover with baking paper to prevent a skin from forming, and let cool.
Once cool, fold in the whipped cream. Cover and refrigerate until needed.
Poach the Peaches:
Measure 200ml (7fl oz) water and the caster sugar into a saucepan. Stir to dissolve the sugar and bring to a boil for 2 minutes.
Reduce the heat, add the peach slices, and simmer gently until the peaches are just soft but not falling apart. Strain and cool completely. Discard the syrup.
Assemble the Tart:
In a small saucepan, gently heat the apricot jam until smooth and runny.
Fill the cooled pastry case with the crème pâtissière, spreading it to the edges.
Arrange the peach slices in a neat spiral on top of the crème pâtissière.
Brush the peach slices and pastry edges with the apricot jam.
Refrigerate for 30 minutes to set before serving.
Serve:
Cut into wedges and serve at room temperature. Enjoy the tart’s creamy and fruity flavors!
