It's a delicious fruity and gourmet seasonal recipe that I'm starting this week with this fabulous yellow peach tart . A very sunny and bright summer pastry that can be enjoyed at any time of the day. With beautiful fresh fleshy peaches, this tart consists of a sweet almond shortbread dough, an almond cream and a compote with pieces of cooked peaches. So nothing complicated and insurmountable for this classic pastry chef offering a divine taste to taste.
Yellow peach tart recipe with crispy shortbread
I opted for vanilla flavors as a common thread so we find vanilla in my compote, my paste and my almond cream. Having already published the recipe for the sweet shortbread, I invite you to reread all the advice given and tips for a successful sinking and strapping .
For baking the dough, it will be done upstream with a pre-baking and then waterproofing with egg yolk before depositing the peach compote, which will avoid soaking the latter. This method changes from the bourdaloue tart where all the assembly is performed on the raw dough.
To change from a pastry cream or a custard machine , it's back to the almond cream which harmonizes in every way with the peaches. Nothing will prevent you from flavoring the compote with a few verbena leaves or basil leaves ( which will be the subject of the next peach pie recipe to come along with the rustic pie as well ).
If your peaches are beautiful and juicy, try the recipe for peaches in syrup with mild cinnamon and star anise, a real delight. These are the garden peaches that I have worked with, organic and untreated and I can tell you that despite this very capricious weather, they are very sweet and fragrant. By making this tart with apricots or nectarines , other seasonal fruits (still affordable), you will be able to vary the tastes and offer extremely delicious pies.
A beautiful seasonal yellow peach tart with a crispy and shortbread crust , to offer or serve to captivated guests I am sure by all its aromas and different textures. The next day, all the scents mingle and leave you in the mouth an indescribable delicacy.
For other seasonal sweet pies, I let you visit the category accessible to all levels of pastry.
ingredients :
Shortbread pie dough
- 200 gr of flour
- 70 gr of icing sugar
- 100 gr of tempered butter
- 40 gr of ground almonds
- 1 whole egg
- Salt
almond cream
- 70 gr of butter
- 70 gr of powdered sugar
- 70 gr of ground almonds
- 70 gr of beaten egg
Stewed cooked peaches
- 3 fully ripened peaches (about 250 gr to 300 gr)
- 30 gr of powdered sugar
- 3 gr of powdered pectin
- 1 teaspoon of lemon juice
For the peach rosette
- 3 or 4 medium-sized peaches
- Apricot jam for topping
instructions :
Step 1: The day before, Prepare the sweet dough and the peach compote :
- Pour the flour, sugar, almonds and butter cut into pieces in a salad bowl.
- Rub between your hands to sand the mixture and obtain a grainy whole. There should be no more dry ingredients.
- Make a well and incorporate the beaten egg, bringing together quickly without kneading so as not to give body to your dough.
- Fraser the dough with the palm of your hand and then roll it back into a ball. Spread the dough lightly and put it in the fridge for about 3 hours or overnight.
Make the peach compote
- Peel each peach and remove the stones. Cut brunoises or small cubes then place them in a saucepan.
- Add the lemon juice, the seed and split vanilla bean and cover the pan with cling film. Cook over medium-low heat for a few minutes.
- Remove the film and incorporate the sugar mixed with the pectin and stir quietly with a spatula. The liquid should evaporate and the compote should thicken.
- Once cooked, let cool then film and refrigerate overnight.
Step 2: Sinking and baking the sweet dough
- On a floured work surface, roll out the dough with a rolling pin ( if you are not comfortable, use baking paper ) and give a quick spike or fork to perforate the dough.
- Line a 22 cm pie or circle mold.
- Prick the inner bottom with a fork and cover with aluminum foil. Place in the fridge for 20 min.
- Cover with ceramic balls (or any vegetable that has weight to keep the dough from swelling).
- Bake the dough in a preheated oven at 170 ° C for 15 minutes.
- 5 min before the end of this first cooking, remove the balls and the baking paper and brush the tart base with egg yolk and return to cooking.
Step 3: Preparation of the almond cream
- Mix the softened butter with the powdered sugar until you get a creamy mixture.
- Add the egg and continue to mix then the almond powder and the vanilla flavoring. Line a pastry bag and set aside in the fridge.
Step 4: Assembling the yellow peach tart
- Distribute the peach compote evenly over the bottom of the waterproofed pastry.
- Cover with the almond cream and place the peaches cut into thin slices in rosettes.
- Almond cream filling
- Put to cook th. 175 ° C for 35 minutes until almond filling appear golden.
- Remove from the oven and gently unhook.
- Shine the tart with a brush, with warmed apricot jam.
- Decorate with snow sugar before serving the yellow peach tart.
