Summer Peach Tart
Summer Peach Tart Recipe – A Slice of Sunshine! ????
Celebrate the sweetness of summer with this vibrant Summer Peach Tart, a perfect dessert to enjoy on warm sunny days. With a buttery, flaky crust and a luscious peach filling, this tart is bursting with the fresh, juicy flavor of ripe peaches. Whether you're hosting a summer gathering or simply treating yourself, this tart is a showstopper that's easy to make and even easier to enjoy.
Try it today and add a little sunshine to your table!
INGREDIENTS:
SWEET PASTRY
350 g (2 3/4 cup) flour
Large pinch kosher salt
150 g (11 Tbsp) unsalted butter, cold and diced
100 g (3/4 cup) powdered sugar
2 eggs, lightly beaten
Egg Wash
1 egg, beaten
PEACHES
4 peaches (~700 g), cored and sliced thin
1/4 cup granulated sugar
2 tsp almond extract
1 lemon, juice of
CUSTARD
500 ml (2 cups) full-fat milk
1 Tbsp butter
2 tsp vanilla extract
2 eggs
1 1/2 tsp corn starch
1/4 cup sugar
ASSEMBLY
2 Tbsp apricot or peach jam
Toppings, optional
• blueberries or blackberries
• Mint leaves
INSTRUCTIONS:
1. Whisk the flour and salt in a large bowl. Add the butter. Cut with a pastry cutter until fine crumbs form. Mix in the powdered sugar and eggs. Bring together to form a dough. Wrap with cling film and refrigerate 30 mins.
2. Preheat oven to 180 C / 350 F.
3. In a bowl, gently toss around the peach slices, sugar, almond extract and lemon juice so the peaches get evenly coated.
4. For the custard, add the milk, butter and vanilla to a pan over medium heat until it comes to a simmer, stirring.
5. In a bowl, whisk together the eggs, corn starch and sugar until the sugar dissolves.
6. Place the pan containing the milk mixture back over medium heat and gradually add in the eggs mixture, whisking continuously. Cook over low heat for ~5-10 mins, or until the mixture thickens and coats the back of a wooden spoon. Set aside.
7. Roll out the pastry dough to fit a buttered 22 cm (8 1/2 in) removable bottom pastry tin. Brush the rims with the egg wash. Prick with a fork and blind bake for 10 mins.
8. Add the custard filling, spreading it out even. Arrange the peach slices, skin side up, in two rows in tight formation to fill the pastry.
9. Bake for 25-30 mins until the peaches are nicely roasted and the custard is firm.
10. Remove from the oven and let cool slightly. For the glaze, brush the peaches with the jam. Garnish with berries of choice and/ or mint leaves (optional) before serving.
