Peach Tart with Pastry Cream

With Peach Compote and Plenty of Fresh Peaches

I love fruit in all its forms, but if I had to choose just one fruit to represent summer, I would probably pick peaches. The moment they start appearing at fruit stands, it feels like summer has truly arrived: firm, juicy, sweet and fragrant, they are simply irresistible to me. That is how this peach tart was born. I wanted to use peaches in two different textures: a layer of peach compote made with a little sugar and lemon on the bottom, a smooth pastry cream in the middle, and plenty of fresh peaches arranged on top. The shortcrust pastry shell is blind baked and, a few minutes before the end of baking, brushed with a thin layer of egg white. This little trick creates a barrier against moisture and helps keep the crust crisp even after the tart is filled. The result is a fresh and creamy tart with different textures: crisp pastry, soft and slightly tangy peach compote, velvety pastry cream, and the freshness of just-sliced peaches.

Preparation time: about 1 hour
Pastry resting time: 1–2 hours
Baking time: about 30 minutes
Cooling time: at least 1 hour
Total time: about 3–4 hours

Ingredients

For a 30 cm / 12-inch tart pan

For the Shortcrust Pastry

• • 300 g flour
  • 120 g butter
  • 100 g sugar
  • 1 egg
  • 1 egg yolk
  • vanilla
  • 1 pinch of salt
  • 1 egg white, for sealing the pastry shell

For the Pastry Cream

• • 750 g whole milk
  • 150 g egg yolks
  • 225 g granulated sugar
  • 35 g rice starch
  • 35 g cornstarch
  • ½–1 vanilla bean
  • zest of 1 organic lemon

For the Peach Compote

• • 600 g peaches, cleaned and cut into small cubes
  • 3 tablespoons sugar
  • juice of 1 lemon

To Finish

• • 5 fresh peaches, ripe but still firm
  • neutral glaze or a little warmed and diluted peach jam, optional
  • lightly toasted sliced almonds, optional

Why Use Peaches in Two Different Textures?

The compote on the bottom intensifies the flavor of the peaches and adds a slightly tangy note from the lemon, which balances the sweetness of the pastry cream beautifully. The fresh peaches on top do the opposite: they retain their texture, juiciness and all the freshness of the fruit. It is precisely this contrast between cooked and fresh peaches that makes the tart more interesting in both flavor and texture.

How to Make the Shortcrust Pastry

Work the flour and sugar together with the cold butter, cut into small pieces, until the mixture resembles coarse crumbs. Add the vanilla, egg and egg yolk and work the dough quickly, just until the ingredients come together. Shape into a flat disc, wrap in plastic wrap and refrigerate for at least 1 hour. In summer, if the weather is very warm, you can extend the resting time to 2 hours. Roll out the pastry and line a 30 cm / 12-inch tart pan. Prick the bottom with a fork and proceed with blind baking.

About 3 minutes before the end of baking, brush the pastry shell with a thin layer of egg white and return it to the oven to finish baking. The egg white will set and form an almost invisible film that helps protect the pastry from moisture. Allow the shell to cool completely.

Prepare the Pastry Cream

Heat the milk with the vanilla and lemon zest without bringing it to a boil. In a bowl, whisk the egg yolks with the sugar, then add the starches. Gradually pour the warm milk over the mixture, whisking continuously. Return everything to the heat and cook, stirring constantly, until the pastry cream thickens and becomes smooth and velvety. With this amount of starch, the cream is firm enough to support the fruit while still remaining soft enough to spread easily over the tart. Transfer immediately to a container and cover with plastic wrap directly on the surface. Allow to cool completely before using.

Prepare the Peach Compote

Wash the peaches and cut them into small cubes until you have 600 g of fruit. Place them in a wide pan with 3 tablespoons of sugar and the juice of 1 lemon. Cook over medium heat for about 15 minutes, stirring gently from time to time. The peaches should soften and their juices should reduce until the mixture has the consistency of a soft jam, while still keeping some recognizable pieces of fruit. If the mixture is still too liquid after 15 minutes, continue cooking for a few more minutes. Allow to cool completely. You can also prepare the compote the evening before and keep it in the refrigerator overnight.

Assemble the Tart

Once the pastry shell, peach compote and pastry cream are completely cold, you can assemble the tart. Spread an even layer of peach compote over the bottom of the pastry shell.

Add the pastry cream and smooth it gently.

Wash and dry the 5 fresh peaches, then cut them into thin, even slices. Arrange them over the pastry cream starting from the outside edge and working toward the center, slightly overlapping each slice.

You can create concentric circles or form a large peach rose. If you would like a shinier finish, gently brush the fruit with a thin layer of neutral glaze or a little warmed and diluted peach jam. If you like, finish with a few lightly toasted sliced almonds. Let the tart rest in the refrigerator before serving.