French Peach Tart Recipe With Pastry Cream

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
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Updated on 08/13/19
Fresh Peach Tart with Pastry Cream
Photo © Christine Benlafquih
Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
242 Calories
15g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 242
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 86mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Protein 3g
Calcium 15mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

French fruit tarts are popular in Morocco. In this version of Tarte aux Pêches, fresh peach slices are baked with pastry cream (creme patisserie) or almond pastry cream (frangipane) in a sweet pastry shell. An apricot glaze adds sheen and a touch of tartness to the finished dessert.

The tart is delicious served plain, or garnish with a dollop of sour cream or creme fraiche. Also, try French Strawberry Tart and French Apple Tart.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F (200 C).

  3. Spread the pastry cream (or frangipane) across the bottom of the chilled, unbaked sweet pastry shell.

  4. Arrange the peach slices in an overlapping pattern over the pastry cream. Sprinkle the sugar over the peaches and dot the top of the fruit with tiny bits of butter.

  5. Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning.

  6. Bake the tart in the preheated oven for about 40 minutes.

  7. Remove the foil, and continue baking for another 10 minutes, or until the peaches and crust are nicely colored.

  8. Remove the tart to a rack to cool.

  9. While the tart is still warm, heat the apricot jam with the lemon juice until boiling. Use a pastry brush to apply the apricot glaze over the peaches.

  10. Refrigerate the tart when it has cooled completely.

  11. Serve chilled or at room temperature.

Tip