Fresh Peach Tart

From The Connecticut Farm Table Cookbook by Coauthors Tracey Medeiros and Christy Colasudro


Nothing says summer like a ripe, juicy peach – unless it’s a bushel of them.  When local peaches make the scene, Chef Malcarney snaps them up by the case so he can turn out this scrumptious peach tart.  “I have a good relationship with Rose’s Berry Farm, in Glastonbury.  I will frequently take all their overripe peaches and make sorbet with it.”


Shortbread Crust

1 cup all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, melted

Crème Patissiere

1 cup milk
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon pure vanilla extract
1 1/2 tablespoons cornstarch

Almond Crème

1 1/4 cups (2 1/2 sticks, 10 ounces) unsalted butter
1 1/4 cups granulated sugar
2 1/4 cups almond flour
6 large eggs, lightly beaten


About 7 large ripe medium-large ripe peaches, pitted, and cut into 1/2-inch-thick slices

Method of Preparation

Preheat the oven to 350 degrees.  Grease a 9 X 13-inch baking dish.  Set aside.

2. To make the shortbread crust:  In a medium-size bowl, sift together the flour, sugar, and salt.  Stir in the butter until the dough starts to come together.  Press the dough firmly into the prepared baking dish.  Cover the top tightly in plastic wrap and freeze for 20 minutes.  Remove the plastic wrap and line the dough with foil, then fill with dried beans.  Bake for 20 minutes.   Remove the foil and beans and continue to bake until the crust is golden brown, about 17 minutes.  Set aside to cool.

3. Meanwhile, make the crème patissiere:  In a small saucepan bring the milk to just a boil over medium-high heat.  In a medium-size bowl, whisk together the egg yolks, sugar, bourbon, vanilla, and cornstarch.  In a slow and steady stream, whisk the milk into the egg mixture.  Transfer the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture nears the consistency of a pudding or custard, about 4 minutes.

4. To make the almond crème:  Using an electric mixer on medium speed, in a medium-size bowl, cream the butter until light and fluffy, scraping down the sides of the bowl as needed.  Beat in the sugar until well blended, scraping down the bowl.  Beat in the almond flour until just blended, scraping down the bowl.  Do not overmix.  Mix in the eggs.  Fold the almond crème into the crème patissiere; then pour over the shortbread dough, about halfway up the sides of the pan.  Tuck the peaches evenly into the crème cut side down, so that only their furry backs are sticking up over the tart.  The tops of the peaches should just be visible.  Add a bit more crème, if necessary.  Bake until the top is golden brown and the filling is set, about 70 minutes.  Let rest for 15 minutes.               


Recipe from Blue Lemon Restaurant
Image by Oliver Parin