Peach Tart with Vanilla Cream
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 4 pcPeach (wedged)
- 1.3 pcEgg (whole)
- 40 gWhite sugar
- 100 mlCream (thick)
- 0.7 pcVanilla bean (scraped)
- 1.3 tbspPeach jam (extra or classic) (for glazing)
Method
A crumbly shortcrust pastry topped with melting, warm peach wedges. The fruit juices caramelize slightly at the edges, offering a syrupy texture and a deep vanilla scent.
- 1
Roll out the shortcrust pastry into a mold. Prick the bottom with a fork to prevent it from rising. Preheat your oven to 180°C. The dough must be cold before baking.
- 2
Cut the peaches into regular wedges. If the skin is thin, keep it; it provides structure and color. Arrange the wedges in a tight rosette on the pastry base.
- 3
In a bowl, whisk the eggs with the white sugar and the seeds from the vanilla bean. Add the cream. The mixture should be smooth and coat the back of a spoon.
- 4
Pour the mixture over the peaches. Bake for 30 to 35 minutes. The cream should be set but still slightly jiggly in the center, and the pastry edges should be golden brown.
- 5
Heat the peach jam with a splash of water. Using a brush, glaze the warm tart to give it that professional shiny pastry look.
Frequently asked questions
How do you get this dish right?
- If the peaches are very juicy, sprinkle a little durum wheat semolina on the pastry base before adding the fruit to absorb excess moisture.
- Let the tart cool completely before slicing, otherwise the cream will not be firm enough.
How long does this dish keep?
Store for 24 hours in the refrigerator. Take it out 15 minutes before serving to let the fruit flavors bloom.
