Peach Fruit Tart
A tender fruit tart made by filling a pastry shell with almond custard and sliced peaches, then baking until set.
Ingredients
Pastry dough (refer to page 42)
100 g
Sugar (for almond cream)
30 g
Almond flour (or cornstarch)
5 g
Egg (for almond cream)
50 g
Heavy cream (for almond cream)
50 g
Milk (for almond cream)
50 g
Liqueur (peach liqueur)
5 g
Peach
1/2
Vanilla bean (for almond cream)
1/6
Instructions
1
Make the pastry dough
Cream the butter, then add the sugar, taking care not to incorporate air. Once the sugar is incorporated, add the eggs in several additions, again taking care not to incorporate air. When nearly combined, add the flour and fold with a flat spatula — do not knead the dough.
2
Roll out the pastry
Once the dough is mixed, turn it onto the work surface and spread it out with the palm of your hand until the flour no longer sticks to your hands. Cover with a large sheet of plastic film and roll out with a rolling pin, turning the pin as you work to form a large circle. Frequently peel back and re-cover the plastic film to make rolling easier. Once rolled to 3 mm thick, peel back one side of the film and transfer the dough into a 15 cm mold, pressing it evenly into the base and sides.
3
Bake the pastry shell
Line the base with a baking sheet, top with even weights, and bake in the oven at 180°C for 10 minutes. Once the edges begin to color, remove the weights and continue baking until the shell is fully colored.
4
Mix the almond cream dry ingredients
First combine the sugar and almond flour and set aside, then gradually add the eggs and mix in.
5
Heat the dairy and combine
Place the heavy cream, milk, and vanilla bean in a saucepan and heat. When small bubbles appear at the edge of the pan, pour the mixture into the bowl from step (4) and combine.
6
Strain and add the liqueur
Once the ingredients are fully mixed, pass the mixture through a sieve, then stir in the liqueur.
7
Prepare the peach and assemble
Peel the peach and slice it. Once the pastry shell from step (3) is baked, place it on the counter, arrange the peach slices on top, then pour over the almond cream from step (6). Bake in the oven at 180°C for about 15 minutes, until set.
