Easy Whole Peach Tart Recipe for Dinner

If you love desserts that look as good as they taste, you'll adore this Whole Peach Tart. It's a delightful combination of crisp tart dough, rich almond cream, and fresh, juicy peaches. Each bite is a perfect balance of flavors and textures. This tart is an impressive dessert for any occasion, whether it's a family gathering or a summer party.

Making this tart might seem a bit daunting at first, but it’s actually quite straightforward when broken down into steps. The key is to prepare each component carefully and follow the recipe closely. You'll start by making the tart dough, followed by the almond cream, and finally the custard and peach topping. The result is a beautiful, professional-looking tart that's sure to impress.

Before you start, make sure to have all your ingredients ready and follow the preparation tips to ensure everything goes smoothly. Now, let's get baking!


Tart Dough:

- Flour: 76g

- Almond Powder: 14g

- Powdered Sugar: 22g

- Salt: a pinch

- Unsalted Butter: 45g, cut into 1.5-2cm cubes

- Whole Egg: 12g

Almond Cream:

- Unsalted Butter: 30g, at room temperature

- Powdered Sugar: 30g

- Whole Eggs: 30g, at room temperature, beaten

- Almond Powder: 24g

- Cake Flour: 6g

- Earl Grey Tea Leaves: 1g

- Rum: 3g

Custard Cream:

- Egg Yolks: 18g

- Granulated Sugar: 25g

- Cornstarch: 4g

- Cake Flour: 4g

- Vanilla Bean Paste: 3g

- Milk: 100g

- Unsalted Butter: 10g

- Fresh Cream: 50g

Peach Topping:

- Peaches: 6

- Cotta Napage (for glazing): as needed

Preparation Tips

- Butter: Keep the butter for the tart dough and almond cream chilled until needed. For the almond cream, allow the butter and eggs to come to room temperature before using.

- Preheat Oven: Preheat your oven to 180°C before baking the tart.

- Sifting: Sift the almond powder and cake flour for the almond cream together to ensure a smooth mixture.


Tart Dough:

1. Combine Dry Ingredients: In a food processor, mix the flour, almond powder, powdered sugar, and salt.

2. Add Butter: Add the cubed butter and pulse until the mixture resembles coarse crumbs.

3. Add Egg: Add the egg and process until the dough starts to come together in lumps.

4. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Almond Cream:

1. Mix Butter and Sugar: In a bowl, cream the room-temperature butter and powdered sugar until light and fluffy.

2. Add Eggs: Gradually add the beaten eggs, mixing well after each addition to fully emulsify.

3. Add Dry Ingredients: Fold in the sifted almond powder, cake flour, and Earl Grey tea leaves. Mix until combined.

4. Add Rum: Stir in the rum and mix thoroughly.

Custard Cream:

1. Mix Yolk and Sugar: In a bowl, whisk together the egg yolks, granulated sugar, and vanilla bean paste until smooth.

2. Add Starches: Add the cornstarch and cake flour, and mix well.

3. Add Milk: Gradually whisk in the milk until smooth.

4. Heat and Thicken: Strain the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter.

5. Cool and Whip Cream: Chill the custard quickly with an ice pack. Whip the fresh cream until it forms stiff peaks and fold it into the cooled custard.

Peach Topping:

1. Prepare Peaches: Blanch peaches in boiling water for 10-15 seconds, then transfer to ice water. Peel off the skins and cut around the pit to remove it.

2. Salt Solution: Soak the peeled peaches in a solution of 1 liter water and 1 teaspoon salt for 15 minutes to prevent browning.

3. Prepare Tart Base: Pipe the almond cream into the prepared tart shells and bake at 170°C for 20-25 minutes until golden. Cool on a wire rack.

4. Assemble Tart: Fill the cooled tart shells with custard cream, place the peach halves on top, and brush generously with nappage to glaze.

Enjoy your beautifully crafted Whole Peach Tart, a perfect dessert that's as delicious as it is stunning!