Tarte aux pêches

The classic French open tart of summer peaches on frangipane

Origin: France

From the journey of Peach.

The tarte aux pêches is one of the canonical preparations of French pâtisserie: a precisely constructed open tart combining a crisp, buttery pâte sablée shell, a layer of crème frangipane (almond cream), and fresh summer peaches arranged in an overlapping pinwheel pattern, glazed with apricot jam to a lacquered finish. The combination of almond cream and stone fruit is one of the most harmonious in classical French pastry: the almond and peach share a chemical kinship (benzaldehyde, the compound behind the scent of almond, is also present in peach skin and particularly in the kernel inside the stone), and the frangipane sets around the fruit as it bakes, supporting the slices and enriching the filling with butter and egg. The tarte aux pêches traces its lineage to the pâtisserie tradition of the French court; Louis XIV's obsession with peaches, his head gardener La Quintinie's forced ripening at Versailles, and the integration of the finest seasonal fruits into the elaborate entremets of grande cuisine. It is the summer counterpart to the tarte aux poires and the tarte Tatin: exacting in its technique, quietly perfect in its result.

Ingredients

Pâte Sablée

  • 200 g plain flour
  • 100 g unsalted butter, cold and cubed
  • 50 g icing sugar, sifted
  • 1 egg yolk
  • 2 tbsp cold water
  • 1 pinch fine salt

Frangipane

  • 100 g unsalted butter, softened
  • 100 g caster sugar
  • 100 g ground almonds
  • 2 eggs
  • 1 tbsp plain flour
  • 1 tsp vanilla extract

Topping

  • 4 ripe but firm peaches, halved, stoned, and sliced 5mm thick

Glaze

  • 3 tbsp apricot jam
  • 1 tbsp water

Method

  1. Make the pâte sablée: rub the cold butter into the flour and salt until it resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, mix until the dough just comes together. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
  2. Roll the chilled pastry to 3mm thickness and line a 23–24cm loose-bottomed tart tin. Trim the edges and refrigerate for 15 minutes. Blind bake: line with baking paper and baking beans and bake at 190°C for 12 minutes. Remove the paper and beans and bake for a further 5 minutes until lightly golden. Remove and reduce oven to 175°C.
  3. Make the frangipane: beat the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time. Fold in the ground almonds, flour, and vanilla until smooth.
  4. Spread the frangipane evenly in the blind-baked tart shell. Arrange the peach slices in an overlapping circular fan over the surface, pressing them gently into the frangipane.
  5. Bake at 175°C for 30–35 minutes until the frangipane is set, lightly golden, and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 15 minutes.
  6. Warm the apricot jam with the water in a small saucepan until liquid and smooth. Pass through a sieve. Brush generously over the warm peaches to create a glossy glaze.
  7. Unmould and serve at room temperature, with crème fraîche or lightly whipped cream.

Notes

The tart is at its best within 6 hours of baking, while the pastry retains its crispness. Lightly poached peaches (briefly simmered in vanilla syrup) can be used in place of fresh for a more controlled result or when peaches are not perfectly ripe. The frangipane can be made 3 days ahead and refrigerated.

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