Last Updated on November 1, 2018 by Ed Joven
How to cook Peach Tart
Nobody is certain where peaches originally came from. But peach is certainly the sweetest stone fruit of summer – tasty, juicy and aromatic! Partner it with French pastry and that’s a beautiful marriage of pure flavor perfection.
Anyone who try this Peach tart will gobble it up and ask for more. A definite make-again! Just remember Crust + Filling + Glaze = Peach Tart Perfection. Peach Tarts are best paired with a scoop of vanilla or caramel ice cream.
Here’s a simple procedure how to make a Peach tart.
Peach Tart by Pinoy Recipe dot net:
Peach Tart Recipe
- 70 g butter
- ½ of an egg beaten
- ¼ cup icing sugar
- ¾ cup plain flour + ¼cup for dusting
- a pinch of salt
- 1 cup full cream evaporated milk
- 2 egg yolks
- 2 tbsp. sugar
- 1 tbsp. flour
- 1 tbsp. corn flour
- 1 tsp. vanilla
- 1 can 825g Jolly Peach Halves in syrup, drained and reserved syrup
- 4 pcs. Jolly Maraschino Cherry cut in quarter
- 12 mint leaves
- 5 tbsp. Peach reserved syrup +
- 3 tbsp. sugar (simmer over low heat until thickens & set aside. Use to glaze the fruit tarts)
- In a bowl, mix sifted flour, icing sugar, salt, butter and egg until become dough and knead. Sprinkle some flour to your working area and knead it to form a ball and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes or until it is in a workable state.
- When the dough is ready knead on a floured surface and cut into 12 portions. Press dough on prepared tins and prick with fork. Refrigerate and let it rest for another 20 minutes before baking. Bake in a preheated oven at 350F, for about 15-18 minutes or until lightly brown.
- Let it cool down completely before removing from the tin to avoid breaking the crust. (You can bake the crust ahead of time and store in a plastic container until later use.)
To make the custard filling:
- Heat the milk in a saucepan just until boils then fire off. In a bowl, whisk egg yolks and sugar until smooth, then add vanilla extract. Add sifted flour and corn flour and whisk to combine. Add the hot milk, 4 tablespoons to temper the egg mixture and whisk vigorously. Pour the tempered egg mixture back in saucepan and heat over a low fire. Whisk constantly to avoid lumps and stir until thickens. Fire off and let it cool completely. Meanwhile, in another small saucepan, combine peach syrup and sugar, heat over low fire and let it simmer until becomes think syrup. Fire off and set aside to cool completely.
To assemble peach tarts:
- Prepare cooled tart crust, custard cream filling, peaches sliced or balls, sliced cherry, mint leaves and sugar syrup for glazing. Brush bottom and sides of tart crust lightly with glaze. (I forgot to brush my tart crust… oh no!) Fill each tart crust with custard cream and decorate with peach fruit balls. Add some sliced cherry in the center and a mint leaf.
- Lastly, brush fruits and custard lightly with sugar syrup to avoid from scorching and oxidizing. You can arrange these on serving plate then, serve and enjoy. These peach tarts can last for a couple weeks if refrigerated and kept on sealed containers.
- You can also place them in small containers or pastry box and share it with your family and friends.
Try this delicious Peach Tart Recipe made from Jolly Peach Halves.