French Peach Tart Recipe with Pastry Cream

Fresh Peach Tart with Pastry Cream. Photo © Christine Benlafquih
  • 75 mins
  • Prep: 25 mins,
  • Cook: 50 mins
  • Yield: 9 or 10" tart (8 servings)

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.

Prep time does not include preparation of the sweet pastry shell and creme patisserie. It's easiest to make them well in advance of assembling the tart.

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.

What You'll Need

  • 1 sweet pastry shell (unbaked and chilled; see Pate Sucree recipe)
  • 1 1/4 cups pastry cream (1/2 of Creme Patissiere recipe or most of Frangipane recipe)
  • 3 or 4 large peaches (peeled and thinly sliced)
  • 3 tablespoons sugar
  • 1 tablespoon butter
  • 1/4 cup apricot jam
  • 1 tablespoon lemon juice (or water)

How to Make It

  1. Preheat the oven to 400° F (200° C).
  2. Spread the pastry cream (or frangipane) across the bottom of the chilled, unbaked sweet pastry shell.
  3. 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.
  4. Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning.
  5. Bake the tart in the preheated oven for about 40 minutes.
  1. Remove the foil, and continue baking for another 10 minutes, or until the peaches and crust are nicely colored.
  2. Remove the tart to a rack to cool.
  3. 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.
  4. Refrigerate the tart when it has cooled completely.
  5. Serve chilled or at room temperature.