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Fresh Peach Tart: French Tart Style



Celebrate peach season with this simple little peaches and cream tart all dressed up to make a big impression for any summer party.
Course Dessert
Cuisine Canadian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 tart
Author Valerie Lugonja

Ingredients

Ingredients for Custard:

  • 1 tablespoon vanilla paste of 1 vanilla pod
  • 500 g milk
  • 2 egg yolks or 1 egg
  • 50 g sugar
  • 1 pinch salt
  • 20-30 g cornstarch

Ingredients for Tart:

  • 2-3 medium ripe peaches , pitted and thickly sliced (about 1/2-inch wide)
  • one disc Pâte Brisée
  • 50 g raspberry jelly

Instructions

!Instructions for Pâte Brisée:

  1. Follow instructions Pâte Brisée
  2. Fully blind bake tart shell as illustrated on Pâte Brisée recipe page (360°F for 22 to 25 minutes)
  3. Cool completely

Instructions for Custard in the Thermomix TM5:

  1. Scale all ingredients directly into the TM bowl; turn the Selector Dial; custard will be prepared in 8 minutes
  2. Pour immediately into prepared tart shell; pour remainder into a small bowl

Instructions for Custard without a Thermomix:

  1. Blend all ingredients in blender; heat slowly over medium heat, stirring constantly for 8-10 minutes, until mixture thickens
  2. Stir constantly for 1 more minutes; remove from heat and pour into tart shell
  3. Pour remainder into a small bowl

Instructions for Putting it all Together:

  1. Decoratively arrange the peach slices on top of the custard
  2. Gently heat the raspberry jelly until melted; brush over surface of tart, sparingly
  3. Chill for 2 hours, or until service
  4. Will keep for a day or two, but best eaten right away