A Precious Peach Dessert

Looking for an easy dessert recipe that brings all the attention to summer’s fruits? This Summer Peach Cream Tart is that dessert and it’s easy to prepare.

Knowing some recipes, like this dessert, can be played with allows you to use what’s in season locally and gives some wiggle room to play with flavors. Flavor the cream with lemon or orange zest, lavender, rose water or warm spices (cinnamon, cardamon, clove and nutmeg). When peaches are out of season use lemon curd and berries or roast sugar and spice coated plums to add your own signature flavor to this dessert.

Prepare the crust and cream in advance; assemble before guests arrive.

I hope you enjoy this recipe and share in good company. Seasonal recipe inspiration and podcast episodes (full of food and nonsense) can be found at PhoebesPureFood.com.

Happy baking!

Summer Peach Cream Tart

Recipe: Phoebe Canakis, PhoebesPureFood.com

Yield: 10-12 servings

Ginger Crust Ingredients

  • 1 3/4 cups (7 ounces) finely crushed ginger snap cookies
  • 1/4 cup melted butter

Filling Ingredients

  • 4 egg yolks 
  • 1/2 cup sugar
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 2 cups milk
  • 1/2 tsp finely grated lemon peel or ground lavender bunds (optional)
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter, cubed
  • 1 cup peach jam or lemon curd (optional)
  • 2 peaches, pitted, quartered and sliced into 1/4-inch wedges 
  • 3/4 cup fresh blueberries or red raspberries
  • 3 Tbsp peach jam, divided
  • 1 Tbsp silvered almonds

Ginger Crust Preparation

  1. Combine the crushed ginger snaps and butter; press the crumbs into a 9-inch removable bottom tart pan. It does not need to be perfect.  Bake in a preheated 400ºF oven for 7-8 minutes. Allow to cool completely. 

Vanilla Bean Cream Preparation

  1. In a small mixing bowl combine the egg yolks, sugar, vanilla bean seeds, cornstarch and salt until creamy and smooth; set aside.
  2. In a small saucepan bring the milk to a simmer; remove from heat. Slowly ladle 1/3 cup of milk in a slow stream into the egg-yolk mixture while stirring constantly, until all the milk has been incorporated. 
  3. Pour the mixture back to the saucepan and cook, whisking constantly over medium heat until the mixture starts a low bubble. Reduce to medium-low and continue to cook, stirring, until the mixture thickens: about 2-3 minutes.
  4. Remove from heat; stir in the (optional lemon peel/lavender) vanilla extract and butter cubes until smooth. Transfer to a bowl, cover with plastic wrap directly onto the surface and cool. 
  5. Keep refrigerated up to two days.

Assembly

  1. If using jam or lemon curd spread a layer over the crust, fill the crust with the vanilla bean cream.  
  2. Gently coat the peaches with 2 Tbsp jam. Assemble the peaches in a ring leaving the center open for the blueberries. 
  3. Mix the blueberries/raspberries with 1 Tbsp jam to coat. Scoop into the center of the tart and garnish with almonds. 
  4. Keep chilled until ready to serve.