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Strawberry Peach Tart

Strawberry Peach Tart

iamwinfred
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.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 295 kcal

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

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

For the Pastry Cream

  • 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

For the Topping

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 295kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 135mgSodium: 95mgPotassium: 185mgFiber: 2gSugar: 23gVitamin A: 12IUVitamin C: 45mgCalcium: 8mgIron: 6mg
Keyword fruit tart, pastry cream tart, strawberry peach tart, summer dessert
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