Summer Special Recipe – Rustic Peach Tart

A while back I posted a picture of this delicious dish on one of my social media channels. Many had requested the recipe but I was still trying to get a hang of the technique to make the perfect Pâte Brisée pastry (French Shortcrust pastry). Finally I feel I have found the perfect ratio of ingredients. Peaches are best available in Summers and are absolutely delicious on their own but combined with Pâte Brisée pastry they taste heavenly!

Pâte Brisée Pastry:

  • 1 cup Flour
  • 4 tsp Ice Cold Water
  • 80grms Chilled salted butter
  • 1/2 tsp Salt
  • 1 tsp Sugar

For Peach filling:

  • 2 Peaches thinly Sliced
  • 1 tbsp Condensed Milk
  • 1 tsp Brown Sugar
  • 1/2 tsp grated nutmeg
  • 1/2 cinnamon powder

Combine the dry ingredients together and set aside. Chop the butter into small cubes and ensure it is kept in chilled area. With back of a spoon, slowly combine the butter and the dry ingredients. The mix should be course and should resemble like biscuit crumbs. Add chilled water and quickly combine the mixture. Wrap the mix in a cling wrap and refrigerate for an hour.

In a bowl, combine grated nutmeg, cinnamon powder and condensed milk. Add Sliced and de-stoned peaches along with the condensed milk mix.

After the pastry has been chilled for an hour, remove from the refrigerator. Roll out the pastry into a rough round on lightly floured surface. Pastry should be around 1/5 inch thick to hold the fruit’s juices. Transfer the pastry onto a baking sheet that should be lined with parchment paper. If you don’t have parchment paper at home, you can line with butter and sprinkle flour on it. This will avoid the pastry to stick on the baking sheet.

With a fork, create small holes in the pastry all around. This will allow the pastry to cook well. Leaving two inches border, you can start arranging the peaches as you like. I love creating layers so I lined them in layers, fold the borders to give look of a basket. Sprinkle brown sugar on top and bake it in a pre-heated oven for about 30 minutes on 220c. Remove from oven once golden brown.

Makes around four 10 inch tarts


Serve warm with a dollop of fresh cream or some quenelled vanilla Ice cream and a sprig of mint. 


Summer colors everywhere.. love this dish! 

Tips and Tricks:

  • Vegans can try the dish with Almond meal and bind with banana and chilled almond milk.
  • You can avoid condensed milk, I added the same to bring shine to the peaches.
  • Pâte Brisée pastry can be used for savory tarts as well. Common ingredients like cheese, baby tomatoes, potatoes, broccoli and many more can be used for savory tarts.

Have a variation to the recipe? Any suggestions? Did you try it? I’d love to hear your thoughts!


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