Our Fabulous Peach Tart

Tart Dough:

1 tablespoon sugar
1⁄2 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces 1 large egg, beaten to blend

Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

MAKE AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Pastry Cream:

1⁄2 cup milk
1⁄2 cup heavy cream
1⁄2 each vanilla bean
3 each egg yolk
1/4 cup sugar
2.5 tablespoon all purpose flour

Warm milk, cream, scraped vanilla bean

In a bowl, whisk together the yolks and sugar until light and fluffy. About 2 minutes.

Add flour to the yolk and sugar. Whisk till smooth

Slowly add while whisking, the milk and cream. Once all incorporated, return to the pot the milk and cream was in and begin to heat. Whisk slowly and continuously (making sure to check the sides and bottom) until thickened. About 2 more minutes.

Remove from heat and cool. Cover directly with plastic wrap so not to create a film on top.

5 – 6 peaches depending on the size. Try to get them still firm.


Preheat your oven to 350.

Form your dough into the tart pan. I like to blind bake the tart shell for at least twenty minutes before adding the cream or whatever filling you like. Once you have the slightly golden color to your tart shell, take it out to cool. Once close to room temperature fill with the pastry cream. Beautifully arrange peach slices directly on the cream. Return the tart to the oven and continue baking until the cream is set and the fruit has a nice color to it. Approximately 30 minutes. Let cool completely and enjoy. The peaches can be substituted by most seasonal fruits : Apples, pears, cherries, plums, apricots.

By Brianna De Gennaro

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