The PEACH TART is an irresistible dessert, consisting of a fragrant golden shortcrust pastry and a velvety pastry cream.

Once perfectly baked, the base becomes a delicate shell for the cream, blending with the natural taste of fresh peaches.

An elegant and delicious dessert, perfect for any occasion.

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Difficulty: Medium
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

4 cups flour
7 oz butter (cold)
1 cup sugar
1 pinch salt
1 egg
1 packet vanillin
1 tsp baking powder
as needed dried beans (for baking)
2 cups whole milk
4 egg yolks
3/4 cup sugar
1/3 cup flour
1 tsp coffee extract
5 nectarines
as needed gelatin spray

Tools

Rolling pin
Bowl
22 cm pie pan
Pot
Knife
Cutting board

Steps

In a bowl, mix the flour, sugar, vanillin, and salt.
Add the cold butter in cubes and quickly work with your fingers until you get a sandy mixture.
Add the egg and knead only until the ingredients are well combined.
Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 2 hours.
After this time, take the dough out of the fridge and preheat the oven to 338°F.
Roll out the shortcrust pastry between two sheets of parchment paper and make a disc about 1/8 inch thick.
Line a tart pan with the rolled-out shortcrust pastry, making sure to press well on the edges.
Prick the base of the pastry with a fork, cover with parchment paper, and distribute dried legumes on top.
Bake the tart base in the preheated oven for about 15-20 minutes, or until the edges start to turn slightly golden.
Remove the dried beans and parchment paper and continue cooking for another 5-10 minutes, or until the base is fully golden.
Once cooked, take it out of the oven and let it cool.
In a saucepan, heat the milk until it starts to boil.
Meanwhile, in a bowl, beat the egg yolks with the sugar and vanilla extract until you obtain a light and frothy mixture.
Add the flour and mix well.
Pour the egg, sugar, and flour mixture into the hot milk, stirring constantly with a whisk to avoid lumps.
Continue cooking over medium-low heat until the cream thickens.
Transfer the pastry cream to a bowl, cover it with plastic wrap in contact with the surface, and let it cool.
Place the shortcrust pastry shell on a plate.
Fill the tart with the cooled pastry cream and level the surface.
Arrange the thinly sliced peaches in a circle.
Finish the preparation with a generous spray of gelatin.
Our peach tart is ready.
Cover it with a cake cover.