Mary Berry Glazed French Peach Tart

This tart very nearly defeated me.

The first time I tried it, my crème pâtissière curdled just enough to make me question my life choices, and the peaches—oh, the peaches—slipped around the top like little orange skaters on ice. It was meant to be elegant, French, and quietly impressive. Instead, I was staring at a soggy pastry case and a glaze that looked like it had been sneezed on.

But I couldn’t let it win.

So I fiddled, I fumed, and I found the sweet spot. And now? This is the dessert I pull out when I want people to gasp (yes, gasp) and say things like, “You made that?” Let me show you how I fixed it.

Why This One Works So Well

Most peach tarts go soft or claggy within hours. Not this one. Here’s why:

• The pâte sucrée-style pastry is buttery and crisp, and it stays crisp thanks to a good blind bake and cool-down.
• Mary’s crème pâtissière is rich but not overly sweet, and when folded with a bit of cream, it goes from good to glorious.
• Poaching the peaches briefly keeps them juicy without making them soggy—and the apricot glaze gives them a sunlit sheen.

The kicker? You can make every bit ahead of time and assemble it in ten minutes flat when you’re ready to wow.

INGREDIENTS + WHY THEY MATTER

• Plain flour – Keeps the pastry tender. I once tried strong flour—it was like eating a brick.
• Butter (cold and cubed) – Essential for flakiness. I use salted because I like the contrast with the sweet custard.
• Icing sugar – Dissolves easily into the dough and gives that melt-in-the-mouth texture.
• Egg – Binds the pastry. One egg is just right—any more and it gets too rich.
• Peaches – Ripe but not mushy is key. Overripe ones turn the whole thing to soup.
• Apricot jam – Classic French-style glaze. I tested peach jam and it just didn’t have the same bright tang.
• Egg yolks – Don’t be stingy here. They give the crème pâtissière its depth.
• Cornflour + flour – The combo thickens without going lumpy. Don’t skip the cornflour.
• Vanilla extract – Real extract only. The fake stuff leaves a weird aftertaste.
• Double cream (lightly whipped) – Adds richness and softness. Folding gently is the trick.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Peaches? Try nectarines or poached plums. But make sure you cook them briefly—raw ones won’t settle properly into the tart.
• Gluten-Free? I tested with a 1:1 GF flour blend (Doves Farm). Works fine, though the pastry’s a bit more delicate to handle.
• Dairy-Free? Haven’t tried a full DF version, but you could sub the milk and cream for almond or oat versions—just know it’ll change the flavour.
• No Apricot Jam? Try orange marmalade thinned with a touch of water. It’s punchier but still works.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank	Didn’t chill before baking	Chill 30 mins after lining the tin
Crème pâtissière split	Added milk too fast or overheated	Temper the egg mix slowly—don’t rush
Peach slices slid off	Didn’t cool peaches before topping	Let them drain and cool fully before using

HOW TO MAKE MARY BERRY’S GLAZED FRENCH PEACH TART

1. Make the pastry
   Blitz flour, butter, and icing sugar in a food processor. Add the beaten egg and pulse until it clumps into a ball. Wrap and chill 20 mins.
2. Roll + line
   Roll out on a floured surface. Line a 23cm tart tin, prick the base, and chill again for 30 mins.
3. Blind bake
   Line with paper, fill with baking beans, and bake at 200°C (180°C fan) for 15 mins. Remove beans and bake 5–10 mins more until golden. Cool completely.
4. Make the crème pâtissière
   Whisk yolks, sugar, flour + cornflour until thick. Heat milk to just boiling, then pour in slowly, whisking constantly.
5. Thicken + chill
   Return to pan, stir over medium heat until thickened. Add vanilla. Pour into bowl, cover with baking paper, and cool fully.
6. Fold in cream
   Once the custard is cool, gently fold in the whipped cream. Chill until ready to use.
7. Poach the peaches
   Simmer water + sugar for 2 mins. Add peach slices and cook gently until just soft. Drain and cool.
8. Glaze
   Heat apricot jam until runny. Strain if chunky.
9. Assemble
   Spoon custard into tart shell. Arrange peaches in circles. Brush generously with glaze.
10. Chill + serve
    Refrigerate 30 mins before serving to set everything beautifully.

TIPS FROM MY KITCHEN

• I poach the peaches the night before and let them dry on kitchen paper—no slipping!
• My oven runs hot, so I reduce the blind bake second time to 5 mins.
• If the custard feels too thick to spread, whisk it briefly before adding cream—it loosens right up.
• A sharp knife is best for slicing—serrated knives tear the peach topping.

STORAGE + SERVING

• Fridge: Keeps well for 2–3 days, though best on Day 1 when the base is crispest.
• Freezer: Wouldn’t recommend freezing fully assembled—it ruins the texture.
• Serving: Serve chilled, with a cup of Earl Grey or a glass of chilled dessert wine if you’re feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I use tinned peaches?
A: You can, in a pinch—but drain them very well and pat dry. They’re softer and sweeter, so the texture won’t be quite the same.

Q: Do I have to blind bake the pastry?
A: Yes, 100%. If you skip it, you’ll get a soggy bottom—and not in the fun Bake Off way.

Q: Can I make this the day before?
A: Absolutely. I often make all the parts ahead, then assemble the morning of. It’s even better after a few hours in the fridge.

Q: What if I don’t have a food processor?
A: Use your fingertips to rub in the butter. Takes a few minutes but works just as well.

Q: Can I swap the cream for Greek yogurt?
A: I tried it once—it made the custard tangier and a bit looser, but still tasty. Not traditional, though.

Try More Recipes:

• Mary Berry Granny’s Gingerbread Recipe
• Mary Berry Tiramisu Red Fruit Trifle
• Mary Berry Tiny Chocolate Cupcakes
• Mary Berry Winter Crumble