This Strawberry Peach Tart is the dessert I reach for the second stone fruit season hits its stride.
A buttery, crisp pastry shell holds a silky vanilla pastry cream, and it’s all crowned with glossy sliced peaches and halved strawberries.
It looks like something from a French patisserie window, but it comes together with a handful of pantry staples and about thirty minutes of hands on work.
I love how the tart lets the fruit do most of the talking. Ripe summer peaches and juicy strawberries barely need help, and a light apricot glaze just gives them that bakery shine.
If you’ve made my strawberry peach galette before, think of this as its more polished, dinner party ready cousin.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 35 minutes |
| Chill Time | 1 hour 30 minutes |
| Total Time | 2 hours 40 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Strawberry Peach Tart
This tart hits that sweet spot between impressive and genuinely doable for a home baker.
The crust is forgiving, the pastry cream comes together in one saucepan, and the topping is just fruit and a quick glaze.
- Make ahead friendly. The crust and pastry cream can both be made a day in advance, so assembly takes minutes.
- Show stopping presentation. Layered peach slices and halved strawberries look like a professional bakery display.
- Balanced sweetness. The pastry cream is only lightly sweet, which lets the ripe fruit shine.
- Texture in every bite. A crisp, buttery crust, a smooth creamy filling, and juicy fresh fruit all in one slice.
- Naturally seasonal. It’s built around peak summer produce, so the flavor is at its best.
Fans of my fresh fruit tart with mascarpone cream will notice a similar structure here, just with a strawberry and peach spin.
Ingredients
You’ll need three simple components: a sweet pastry crust, a vanilla pastry cream, and the fresh fruit topping.
Nothing here is hard to find at a regular grocery store.
- For the crust: 1 1/4 cups all purpose flour, 1/3 cup granulated sugar, 1/4 teaspoon salt, 1/2 cup unsalted butter (cold and cubed), 1 large egg yolk, 2 to 3 tablespoons ice water
- For the pastry cream: 2 cups whole milk, 1/2 cup granulated sugar (divided), 4 large egg yolks, 3 tablespoons cornstarch, pinch of salt, 2 teaspoons vanilla bean paste, 2 tablespoons unsalted butter
- For the topping: 1 pound fresh strawberries, hulled and halved, 2 large ripe peaches, thinly sliced, 1/3 cup apricot preserves, 1 tablespoon water, fresh mint leaves for garnish (optional)
Read Also: Peach Tart Recipe
Kitchen Equipment Needed
Most of this list is standard bakeware you probably already own, with just a couple of specialty tools that make the process easier.
- 9 inch tart pan with removable bottom
- Rolling pin
- Pie weights
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh sieve
- Pastry brush
- Offset spatula
A well made crust really does start with the right pan, similar to what I recommend in my fruit tart recipe.
Recommended Products for This Recipe
These are a few products I personally use and think genuinely make this tart easier and better.
They’re not required, but they’ve made a real difference in my own kitchen.
1. Fluted Tart Pan with Removable Bottom
A proper tart pan with a removable bottom is the single biggest upgrade you can make here.
It gives you those clean, fluted edges and lets you unmold the tart without wrecking the crust.
2. Ceramic Pie Weights
Ceramic weights blind bake more evenly than dried beans and heat up faster, which helps you get that fully set, crisp bottom crust every single time.
3. Madagascar Vanilla Bean Paste
Vanilla bean paste gives the pastry cream those beautiful little flecks and a rounder, more complex vanilla flavor than extract alone.
It’s a small swap that makes the filling taste noticeably more special.
4. Offset Spatula
Smoothing pastry cream into an even, level layer is so much easier with an offset spatula. It also helps when you’re arranging the fruit so the slices sit flat.
Another favorite from my kitchen: No Bake Strawberry Lemon Swirl Tart
Step-by-Step Instructions: How to Make Strawberry Peach Tart
1. Make the Tart Dough
- In a food processor or large bowl, combine the flour, sugar, and salt and pulse or whisk to blend.
- Add the cold cubed butter and pulse, or cut in with a pastry cutter, until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Add the egg yolk and 2 tablespoons of ice water, then pulse or stir just until the dough starts to come together in clumps.
- If the dough still looks dry, add the remaining tablespoon of ice water a little at a time.
- Turn the dough out onto a lightly floured surface, gather it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Roll Out and Blind Bake the Crust
- Preheat your oven to 375 degrees Fahrenheit.
- On a lightly floured surface, roll the chilled dough into a circle about 12 inches across and roughly 1/8 inch thick.
- Carefully transfer the dough into your 9 inch tart pan, pressing it gently into the bottom and up the fluted sides.
- Trim off any excess dough hanging over the edge, then prick the bottom all over with a fork.
- Line the crust with parchment paper and fill it with pie weights.
- Bake for 15 minutes, then carefully remove the parchment and weights.
- Return the crust to the oven and bake for another 10 to 12 minutes, until it is golden brown all over.
- Let the crust cool completely in the pan on a wire rack before filling.
3. Make the Vanilla Pastry Cream
- In a medium saucepan, heat the milk and half of the sugar (1/4 cup) over medium heat until it just starts to steam. Do not let it boil.
- Meanwhile, in a separate bowl, whisk together the egg yolks, the remaining 1/4 cup sugar, cornstarch, and salt until smooth and pale.
- Slowly pour about a third of the hot milk into the egg mixture while whisking constantly, to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the rest of the milk, whisking to combine.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding like consistency, about 3 to 5 minutes.
- Remove from the heat and stir in the vanilla bean paste and butter until smooth and glossy.
- Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps.
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming, then refrigerate for at least 1 hour, until fully chilled.
4. Assemble the Tart
- Once the crust is completely cool and the pastry cream is fully chilled, whisk the pastry cream briefly to loosen it.
- Spread the pastry cream evenly into the cooled crust using an offset spatula, smoothing the top.
- Arrange the peach slices in a circle around the outer edge of the tart, slightly overlapping each slice.
- Fill the center with the halved strawberries, cut side down, arranging them tightly together.
5. Glaze and Chill
- In a small saucepan or microwave safe bowl, warm the apricot preserves with the tablespoon of water until melted and smooth.
- Strain the warm glaze through a fine mesh sieve to remove any fruit chunks.
- Using a pastry brush, gently brush the glaze over the strawberries and peaches to give them a glossy finish.
- Refrigerate the assembled tart for at least 30 minutes before slicing, to let everything set.
- Garnish with fresh mint leaves if desired, then slice and serve.
I use the same blind baking method I explain in my peach tart with puff pastry post, though this crust uses a classic shortcrust instead.
Tips for The Best Strawberry Peach Tart
A few small details make a big difference between a good tart and a great one.
- Use very cold butter. Cold butter is what gives the crust its flaky, sturdy texture, so keep it chilled right up until you mix it in.
- Choose ripe but firm fruit. Peaches and strawberries that are ripe but not mushy will hold their shape best when sliced and arranged.
- Cool the crust fully. Filling a warm crust with pastry cream will cause the cream to melt and slide, so be patient and let it cool completely.
- Chill the pastry cream thoroughly. A fully set pastry cream holds its shape once sliced, while a warm one will run.
- Strain the pastry cream. Passing it through a sieve removes any small lumps of cooked egg for a perfectly silky texture.
- Assemble close to serving. For the best texture, add the fruit topping within a few hours of serving so the crust stays crisp.
These same principles carry over nicely into my blueberry peach galette if you want to try a more rustic, free form version.
Serving Suggestions
This tart is rich enough to stand on its own, but a few simple additions turn it into a full dessert spread.
- A dollop of lightly sweetened whipped cream on each slice
- A scoop of vanilla bean ice cream alongside a warm slice
- A drizzle of extra warmed apricot glaze or honey over the top
- A cup of coffee or iced tea to balance the sweetness
- Paired with other summer desserts like my Strawberry Cheesecake for a dessert table
Variations of Strawberry Peach Tart
Once you’ve made the classic version, it’s easy to switch things up based on what fruit is in season or what flavors you’re craving.
- Mascarpone cream version: Swap the pastry cream for a lightly sweetened mascarpone and whipped cream filling for a lighter, less cooking intensive option.
- Almond crust: Add 1/4 cup finely ground almonds to the crust for a nutty flavor that pairs beautifully with stone fruit.
- Mixed berry topping: Add blueberries or raspberries into the strawberry and peach layer for extra color and flavor.
- Individual tartlets: Divide the dough and filling among mini tart pans for individually portioned desserts.
- Almond cream base: Spread a layer of frangipane under the pastry cream and bake briefly for a bakery style almond peach tart.
Read Also: Blackberry Peach Galette Recipe
Storage and Reheating
This tart is best enjoyed fresh, but it does hold up reasonably well for a couple of days if you store it properly.
- Store leftover tart loosely covered in the refrigerator for up to 2 days.
- Keep the tart in the refrigerator at all times once it’s been filled, since the pastry cream is dairy and egg based.
- Do not freeze the assembled tart, as the fruit and pastry cream will not hold their texture after thawing.
- If you want to prep ahead, the baked crust and pastry cream can each be stored separately for up to 2 days before assembling.
- This tart is served cold or at room temperature and does not need reheating.
This same make ahead approach works well with my peach galette too, since the dough freezes beautifully on its own.
Nutritional Facts
| Nutrition Facts (per slice, based on 8 servings) | |
|---|---|
| Calories | 295 kcal |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 135 mg |
| Sodium | 95 mg |
| Total Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugars | 23 g |
| Protein | 5 g |
Values are estimates and will vary depending on the exact size of your fruit and the brands of ingredients used.
For another lighter option, my Strawberry Cream Cheese Pie uses a similar amount of fruit with a simpler filling.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the star ingredients bring real nutritional value along with all that flavor.
- Strawberries: A great source of vitamin C and antioxidants, which support immune health and help fight inflammation.
- Peaches: Provide fiber, vitamin A, and vitamin C, along with natural sweetness that means you need less added sugar.
- Eggs: Contribute protein and important nutrients like choline, which supports brain health.
- Milk: Adds calcium and protein to the pastry cream, supporting bone health.
- Butter: In moderation, provides fat soluble vitamins like vitamin A that help your body absorb other nutrients in the dish.
If you want an even fruit forward option, my berry pavlova leans even more heavily on fresh fruit.
FAQs About Strawberry Peach Tart
1. Can I use frozen peaches or strawberries instead of fresh?
Fresh fruit is really best here for both appearance and texture, since frozen fruit releases a lot of extra liquid as it thaws.
If fresh isn’t available, thaw frozen fruit completely and pat it very dry with paper towels before arranging it on top.
2. Why did my pastry cream turn out lumpy?
Lumps usually happen if the eggs weren’t tempered slowly enough, or if the mixture wasn’t whisked constantly while cooking.
Straining the finished pastry cream through a fine mesh sieve will smooth out most small lumps if this happens.
3. Can I make this tart the day before serving?
Yes, you can bake the crust and make the pastry cream a day ahead and store them separately in the refrigerator.
For the best texture and appearance, assemble the tart with the fresh fruit no more than a few hours before you plan to serve it.
4. Do I have to blind bake the crust?
Yes, blind baking is important here since the crust is never baked again after it’s filled.
Skipping this step will leave you with a soft, undercooked bottom crust once the tart is assembled.
5. What can I use instead of a tart pan?
A standard 9 inch pie dish will work in a pinch, though the finished tart will look more like a pie than a classic tart.
Just keep in mind you will not get the same clean, fluted edges that a removable bottom tart pan gives you.
Read Also: Strawberry Rhubarb Pie Recipe
Strawberry Peach Tart
Ingredients
- 1 1/4 cups all purpose flour about 156g
- 1/3 cup granulated sugar about 67g
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 113g, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water plus 1 more tablespoon if needed
- 2 cups whole milk 480ml
- 1/2 cup granulated sugar 100g, divided
- 4 large egg yolks
- 3 tablespoons cornstarch about 24g
- 1 pinch salt
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 tablespoons unsalted butter 28g
- 1 pound fresh strawberries about 450g, hulled and halved
- 2 large ripe peaches thinly sliced
- 1/3 cup apricot preserves about 110g
- 1 tablespoon water
- fresh mint leaves for garnish, optional
Equipment
- 9-inch tart pan with removable bottom
- Rolling Pin
- Pie weights Ceramic recommended
- Medium saucepan
- Whisk
- Mixing bowls
- Fine-mesh sieve
- Pastry brush
- Offset spatula
- Food processor optional, can also use a pastry cutter
Method
- In a food processor or large bowl, combine the flour, sugar, and salt and pulse or whisk to blend.
- Add the cold cubed butter and pulse or cut in until the mixture looks like coarse crumbs with pea-sized pieces of butter remaining.
- Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough starts to come together. Add remaining tablespoon if needed.
- Turn the dough out onto a lightly floured surface, gather it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F. Roll the chilled dough into a 12-inch circle about 1/8 inch thick on a floured surface.
- Transfer the dough into a 9-inch tart pan, pressing it into the bottom and fluted sides. Trim excess and prick the bottom with a fork.
- Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake 10-12 minutes more until golden.
- Let the crust cool completely in the pan on a wire rack before filling.
- In a medium saucepan, heat the milk and half the sugar (1/4 cup) over medium heat until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, remaining 1/4 cup sugar, cornstarch, and salt until smooth and pale.
- Slowly pour about a third of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Pour the tempered mixture back into the saucepan with the remaining milk, whisking constantly.
- Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture thickens to a pudding-like consistency.
- Remove from heat and stir in the vanilla bean paste and butter until smooth and glossy.
- Pour the pastry cream through a fine mesh sieve into a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 1 hour.
- Once the crust and pastry cream are fully chilled, whisk the pastry cream briefly to loosen it.
- Spread the pastry cream evenly into the cooled crust using an offset spatula, smoothing the top.
- Arrange the peach slices in a circle around the outer edge, slightly overlapping, and fill the center with halved strawberries cut side down.
- Warm the apricot preserves with the water until melted and smooth. Strain through a sieve to remove fruit chunks.
- Using a pastry brush, gently brush the glaze over the strawberries and peaches to give them a glossy finish.
- Refrigerate the assembled tart for at least 30 minutes to set before slicing. Garnish with fresh mint leaves if desired.
Nutrition
Notes
- Use very cold butter: Cold butter is what gives the crust its flaky, sturdy texture. Keep it chilled right up until you mix it in.
- Choose ripe but firm fruit: Peaches and strawberries that are ripe but not mushy will hold their shape best when sliced and arranged.
- Cool the crust fully: Filling a warm crust with pastry cream will cause the cream to melt and slide. Be patient and let it cool completely.
- Strain the pastry cream: Passing it through a sieve removes any small lumps of cooked egg for a perfectly silky texture.
- Assemble close to serving: For the best texture, add the fruit topping within a few hours of serving so the crust stays crisp.
- Make ahead friendly: The crust and pastry cream can both be made a day in advance, so assembly takes minutes.
- Storage: Store leftover tart loosely covered in the refrigerator for up to 2 days. Do not freeze the assembled tart.
- Mascarpone variation: Swap the pastry cream for a lightly sweetened mascarpone and whipped cream filling for a lighter option.
- Almond crust: Add 1/4 cup finely ground almonds to the crust for a nutty flavor that pairs beautifully with stone fruit.
- Individual tartlets: Divide the dough and filling among mini tart pans for individually portioned desserts.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Strawberry Peach Tart is one of those desserts that always gets a reaction the moment it hits the table.
It looks like it took hours, but between the make ahead crust and pastry cream, it’s really just simple steps done in the right order.
I hope this becomes one of your go to desserts for peak strawberry and peach season, just like it has for me.
If you give this recipe a try, I’d love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your versions!
Recommended:
- Peach Crumble Pie Recipe
- No Bake Greek Yogurt Fruit Tart
- Bourbon Pecan Tart Recipe
- Berry Trifle Recipe
- Strawberry Sauce Recipe
