French peach tart
A beautifully elegant peach tart featuring crisp homemade pastry, silky crème pâtissière, and gently poached peaches finished with a glossy apricot glaze - perfect for a summery dessert or special celebration.
Updated : 04 December, 2025
Easy
About 45 min.
Ingredients
For the pastry
175 grams
Flour
115 grams
Butter
3 tablespoon
Powdered sugar
1
Eggs
For the crème patissiere
6
Egg yolks
115 grams
Sugar
55 grams
Flour
500 milliliters
Milk
1 teaspoon
Vanilla extract
100 milliliters
Heavy cream
For the filling
55 grams
Sugar
8
Peach
75 grams
Apricot jam
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing the pastry. Place the flour, butter, and powdered sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together.
Step 2
Lightly flour a work surface and roll the pastry as thinly as possible so it’s slightly larger than the tin. Line the tin with the pastry, leaving the excess hanging over the edges. Prick the base with a fork, then chill in the fridge or freezer for 30 minutes.
Step 3
Preheat the oven to 200C.
Step 4
Line the pastry case with baking paper and fill it with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-10 minutes, until pale golden and crisp. Trim away the excess pastry and leave to cool.
Step 5
To make the crème pâtissière, place the egg yolks, sugar, and flour in a large bowl and beat with an electric whisk until thick and pale. Heat the milk until scalding, then slowly pour it into the yolk mixture while whisking continuously. Return to the saucepan, add the vanilla, and stir constantly over medium heat until it just reaches boiling and thickens to ribbon consistency. Spoon into a bowl, press baking paper onto the surface, and leave to cool.
Step 6
Whip the cream to soft peaks and once the crème pâtissière is cold, fold the cream into it. Cover and refrigerate until needed.
Step 7
To poach the peaches, add 200ml/7fl oz water and the caster sugar to a wide saucepan. Stir until dissolved, then bring to the boil and cook for 2 minutes. Reduce the heat, add the peach slices, and simmer gently for a few minutes until tender but holding their shape. Strain and leave to cool completely, discarding the syrup.
Step 8
Warm the apricot jam in a small saucepan over low heat until smooth and runny.
Step 9
Fill the cooled pastry case with the crème pâtissière and spread evenly. Arrange the peach slices neatly in a spiral, then brush the peaches and pastry edges with the warm apricot jam. Refrigerate for 30 minutes to set.
Step 10
Cut into wedges and serve at room temperature.
Author note
Share the recipe
