Summer peach tart, buttery shortcrust pastry tart filled with a sweet and tangy peach curd and topped with fresh fruit.
Summer peach tart, just the sound of it has my mouth watering. Buttery shortcrust base topped with a sweet peach curd and fresh fruit. It’s the perfect summer treat. Now that summer is just around the corner it’s time to start taking full advantage of the beautiful fresh fruit that’s available. I know that we live in a world where most fruit is available year-round because it’s imported from all over the world. But we should appreciate fruit whilst it’s in season and home grown.
Peaches are an understated fruit; I don’t think we eat enough of them here in the UK. They are super versatile and unbelievably tasty. Easy to eat raw with little mess and great to cook with. I have used canned peaches for this recipe, simply because you can throw them straight into the food processor to make the puree, but you can use fresh if you want. Just simmer them gently in water and sugar until soft and pop them in the food processor.
You can also make this recipe with nectarines; I always find that they are practically the same thing anyway. Well, I think they taste the same. But with nectarines you don’t get the fuzzy texture of the skin. I can’t be the only person who loves the texture of peach skin, it’s the best bit! Just remember to peel your peaches if you’re using fresh.
This recipe calls for shortcrust pastry, you can use store-bought, or you can use my recipe here.
Summer Peach Tart Recipe
- 375 g shortcrust pastry
- 4 egg yolks
- 1 whole egg
- 50 g butter
- 140 g caster sugar
- 150 ml double cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tin of peaches in syrup
- Fresh fruit to decorate
- Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back the fridge for 30 mins.
- Heat oven to 160C. Line the tart with baking paper and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the baking paper and beans, and bake for another 20 mins until golden.
- Set to one side while you make the filling.
- Whisk the eggs in a small mixing bowl, set aside.
- Drain the peaches and place in a food processor, pulse until a smooth puree.
- Add the puree to a pan over a low heat and add the butter, sugar, double cream and lemon juice.
- Heat on low until the mixture is just starting to bubble, beat well with a whisk.
- Remove from the heat and add 2 tablespoons of the hot mixture to the eggs, whisk well, keep adding hot mixture to the eggs until you have used ¼ of the mixture.
- Add the eggs back into the pan with the remaining peach mixture, add the lemon zest and heat on low for a further 5-10 minutes until the mixture thickens.
- Pour the filling into the pastry case and bake again for 30-35 minutes.
- When set, remove from the oven and leave to cool at room temperature before transferring to the fridge to continue to set and cool completely.
- Serve with sliced fresh peaches, strawberries, raspberries or blueberries.
And there you have it, my Summer Peach Tart Recipe, if you give this one a try, don’t forget to tag Whats Eating Manchester in your social media post to show me your bakes! I love seeing your creations!