Caramelized Peach Puff Pastry Tart with Almond Cream
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- Tart pan (9½-inch/24 cm)
- Baking sheet
- Mixing bowls
- Immersion blender
- Rolling Pin
INGREDIENTS
- 1 sheet homemade or all-butter store-bought puff pastry
- 2 ripe peaches, thinly sliced
- 2 tablespoons apricot jam
- 2 tablespoons hot water
Cream:
- 1 cup/100 grams ground almonds
- ⅓ cup/80 grams unsalted butter, very soft
- ⅔ cup/75 grams powdered sugar
- 1 large egg
- 3 tablespoons/30 grams cornstarch
- 2 tablespoons almond liqueur or dark rum
- 1 tablespoon pure vanilla extract
Peaches:
- 4 ripe peaches, halved and pitted
- 3½ tablespoons/50 grams unsalted butter, melted
- ⅓ cup/100 grams pure maple syrup
- 1 tablespoon fresh lemon juice
Chantilly:
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
- 1⅔ cups/400 grams heavy cream
- ¾ cup/100 grams white chocolate, finely chopped
- 1 tablespoon high-quality vanilla bean paste or extract
INSTRUCTIONS
- In a small bowl, sprinkle the gelatin over the water and let sit until bloomed, about 5 minutes. In a microwave-safe bowl, combine the cream, chopped white chocolate, and vanilla. Microwave in short bursts until the cream just begins to boil. Stir in the gelatin until fully dissolved, then blend until smooth using an immersion blender. Transfer to a container and chill in the freezer for at least 4 hours or refrigerate overnight.
- Heat the oven to 375°F/190°C.
- Arrange the halved peaches cut side up in a baking dish. Drizzle with the melted butter, maple syrup, and lemon juice. Cover the dish tightly with foil and roast for 30 minutes. Remove the foil, flip the peaches cut side down, and roast uncovered for 20 minutes more, until softened and lightly caramelized.
- In a mixing bowl, combine the ground almonds, butter, powdered sugar, egg, cornstarch, liqueur, and vanilla. Whisk until smooth and creamy.
- On a lightly floured surface, roll the puff pastry to a ⅛-inch/0.3 cm thickness. Cut into a neat 9½-inch/24 cm round. Line a greased tart pan with the pastry. Chill for 15 minutes if it has softened.
- Place the tart pan on a baking sheet and bake at 375°F/190°C until puffed and lightly golden, about 30 minutes. If the center puffs up too much, gently press it down with a spatula.
- Spread a layer of almond cream into the par-baked shell, about one-third of the tart’s height. Top with the caramelized peach halves, cut side up. Reduce the oven temperature to 350°F/180°C and bake for another 15 minutes, or until the filling is set and lightly golden. Cool completely on a wire rack.
- Once chilled and set, transfer the vanilla cream to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. The texture should be smooth, stable, and pipeable—not stiff.
- Pipe or spoon the chantilly cream over the cooled almond layer. Arrange thin slices of fresh peach on top. In a small saucepan, heat the apricot jam with the hot water until smooth. Strain if needed, then brush gently over the peaches for a glossy finish.
FAQ
How can I make this peach puff pastry dairy-free or vegan?
Use a plant-based butter in place of dairy butter for both the almond cream and caramelized peaches. Replace the heavy cream in the chantilly with full-fat coconut cream and use a dairy-free white chocolate brand. For the gelatin, substitute agar-agar in equal quantity, blooming it in hot water before use. Be sure to use a certified vegan puff pastry, which many brands now offer. Check all labels carefully to avoid butter or dairy additives. The result will still be rich, flaky, and flavorful.
Can I use canned or frozen peaches?
Both canned and frozen peaches can be used in a peach puff pastry if fresh peaches are unavailable. For canned peaches, drain and pat them dry to avoid excess moisture that can make the pastry soggy. For frozen peaches, thaw completely and blot with paper towels before roasting. Keep in mind that fresh peaches caramelize better and offer a firmer texture. If using alternatives, roast them with a bit more cornstarch or cook them down on the stovetop to remove excess liquid before placing them in the tart.
What’s the best way to store a peach puff pastry tart?
A fully assembled peach puff pastry tart should be stored in the refrigerator, loosely covered with plastic wrap or in an airtight container. It’s best consumed within 2 days, as the puff pastry will gradually soften from the moisture in the cream and fruit. If storing the components separately, the pastry base can be kept at room temperature in a sealed container for 1 day. The vanilla chantilly and almond cream can be refrigerated up to 3 days. Assemble just before serving for best texture.
Can I make the almond cream or chantilly in advance?
You can prepare both the almond cream and vanilla chantilly ahead of time when making peach puff pastry. The almond cream can be stored in an airtight container in the fridge for up to 3 days. The chantilly must chill for at least 4 hours or overnight to set, and once whipped, it holds well for 24 hours in the fridge. For optimal results, whip the chantilly just before using to preserve its light texture and ensure clean piping or spreading.
Is it possible to prepare this peach puff pastry as individual tarts?
Absolutely! Use smaller tart pans or cut the pastry into circles or squares and bake them on a parchment-lined sheet pan. Adjust the baking time down by 5 to 10 minutes depending on size. Pipe a small amount of almond cream onto each and top with a halved or sliced caramelized peach.
How do I keep the puff pastry from getting soggy?
To prevent sogginess in peach puff pastry, pre-bake the puff pastry shell until golden before adding the filling. This step creates a moisture barrier. Also, avoid overloading with almond cream or fruit juices—drain the peaches well after roasting. Brushing the crust with a thin layer of egg white or melted chocolate after blind baking and before filling can also help seal the surface. Serve the tart soon after assembling to maintain the crisp texture of the crust.
