Mary Berry Glazed French Peach Tart

This delicious Mary Berry Glazed French Peach Tart is a simple yet impressive dessert perfect for gatherings. With its creamy crème pâtissière and juicy, poached peaches, this tart is sure to please. You can easily customize it using common ingredients, making it a versatile treat for any occasion. Enjoy a taste of elegance!

This Glazed French Peach Tart Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

For the Tart:

• 55g (2oz) caster sugar / ¼ cup caster sugar
• 8 large peaches, halved and thinly sliced
• About 75g (3oz) apricot jam / ⅓ cup apricot jam

For the Pastry:

• 175g (6oz) plain flour / 1½ cups plain flour, plus extra for dusting
• 115g (4oz) butter, cubed / ½ cup butter, cubed
• 3 tbsp icing sugar / 3 tbsp powdered sugar
• 1 egg, beaten

For the Crème Pâtissière:

• 6 egg yolks
• 115g (4oz) caster sugar / ½ cup caster sugar
• 55g (2oz) plain flour / ½ cup plain flour
• 1 tbsp cornflour / 1 tbsp cornstarch
• 500ml (18fl oz) full-fat milk / 2 cups full-fat milk
• 1 tsp vanilla extract
• 100ml (3½fl oz) pouring double cream, lightly whipped / ⅓ cup heavy cream, lightly whipped

How To Cook Glazed French Peach Tart:

1. Combine ingredients: Measure the flour, butter, and icing sugar into a food processor and whiz until it resembles breadcrumbs.
2. Form the dough: Add the beaten egg and mix again until a ball forms.
3. Roll out: Dust a work surface with flour and roll out the pastry thinly, slightly larger than the tart tin.
4. Line the tin: Line the tart tin with the pastry, pressing it into the edges and leaving a small lip. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.
5. Preheat the oven: Heat your oven to 200°C/180°C Fan/Gas 6 / 400°F.
6. Bake blind: Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5–10 minutes until the pastry is pale golden and crisp. Allow to cool.
7. Whisk ingredients: In a large bowl, whisk together the egg yolks, sugar, flour, and cornflour until thick and pale.
8. Heat the milk: In a saucepan, heat the milk until it is just boiling.
9. Combine: Gradually pour the hot milk into the egg mixture, whisking continuously until smooth.
10. Thicken: Return the mixture to the saucepan, add the vanilla, and stir over medium heat until it thickens to a ribbon stage.
11. Cool: Transfer to a bowl, cover with baking paper to prevent a skin, and let cool.
12. Fold in cream: Once cool, fold in the lightly whipped cream and chill until needed.
13. Make the syrup: In a wide saucepan, combine 200ml (⅓ pint) water / ¾ cup water and caster sugar, stirring to dissolve. Bring to a boil for 2 minutes.
14. Simmer peaches: Lower the heat, add peach slices, and simmer gently for a few minutes until just soft. Strain and cool completely.
15. Glaze the jam: Heat the apricot jam in a small saucepan until smooth and runny.
16. Fill the tart: Spoon the cooled crème pâtissière into the pastry case, spreading evenly.
17. Arrange peaches: Neatly arrange the peach slices in a spiral on top.
18. Brush with glaze: Brush the peach slices and pastry edges with the warm apricot glaze.
19. Chill: Place the tart in the fridge for 30 minutes to set before serving.

Recipe Tips

• Chill the Pastry: Always chill the pastry after lining the tin. This helps prevent it from shrinking during baking, giving you a perfectly shaped tart.
• Use Ripe Peaches: Choose ripe but firm peaches for the best flavor and texture. They should be slightly soft to the touch but not mushy.
• Check the Crème Pâtissière: Whisk the egg mixture until it reaches a thick and pale ribbon stage. This ensures a smooth and creamy filling that holds its shape.
• Cool Completely Before Assembling: Allow both the baked pastry and the crème pâtissière to cool completely before assembling. This helps maintain the tart’s texture and prevents sogginess.
• Glaze Just Before Serving: Brush the apricot glaze on the tart just before serving to keep the peaches shiny and fresh-looking. This also enhances the flavor!

How To Store Leftovers

• Refrigerate: Let any leftover Glazed French Peach Tart cool to room temperature first. After that, cover it with plastic wrap or put it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: This tart is not good for freezing because it can change the texture of the pastry and filling. If you freeze it, put it in a freezer-safe container. It will last for up to 2 months. To serve, thaw it in the fridge overnight.

Nutrition Facts

Serving Size: 1 slice (1/8 of the tart)

• Calories: 200
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 120mg
• Potassium: 150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Lemon Drizzle Traybake
• Mary Berry Chocolate Traybake
• Mary Berry Chocolate Chip Traybake
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake