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–+ servings
Total Time :1 hour 30 minutes
Servings: 8

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.