Jul 14 2026
Restaurants›August›Peach Tart Recipe

Peach Tart Recipe

Inspired by August
Time2h
Serves8

pistachio frangipane, peach crémeux, apricot

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Ingredients

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Crust

Pistachio Frangipane

Peach Crémeux

Topping

Method

Crust Preparation

  1. 1

    Make the Crust

    In a mixing bowl, combine flour, sugar, and salt. Add cold, diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  2. 2

    Roll Out the Dough

    Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a tart pan. Prick the bottom with a fork and blind bake for 15 minutes.

Pistachio Frangipane Preparation

  1. 3

    Prepare Frangipane

    In a bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in ground pistachios and flour until just combined.

  2. 4

    Fill the Tart

    Spread the pistachio frangipane evenly over the blind-baked tart crust. Bake for another 20-25 minutes or until set and golden.

Peach Crémeux Preparation

  1. 5

    Make the Peach Crémeux

    In a saucepan, combine peach puree, sugar, and butter. Heat until melted and combined. In a bowl, whisk eggs and gradually mix in the warm peach mixture. Cook over low heat until thickened. Dissolve gelatin in cold water and stir into the mixture. Let cool slightly.

  2. 6

    Assemble the Tart

    Once the frangipane layer has cooled, pour the peach crémeux over the frangipane and spread evenly. Chill in the refrigerator for at least 2 hours.

Final Assembly

  1. 7

    Add Toppings

    Before serving, top the tart with fresh peach slices and brush with apricot preserves for a glossy finish.

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