This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. Don’t be put off because this recipe contains several component parts. All of them can be made ahead and the tart assembled on the day of serving.
But don’t wait until peach season is gone – this is truly worth making. From the press in cookie crust, to the creamy pastry cream, the intensely flavored peach filling, and finally a bake alone crispy crumble topping that is good on ice cream, fresh fruit, and myriad other things, including snacking I am told, this is a summer winner for sure.
Other fruit offerings include: Blueberry Crumb Muffins, Two Step Banana Bread, No Churn Peach Swirl Ice Cream, Mini Pineapple Upside Down Cakes, and Plum Crisp
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Baked Brown Sugar Crumble
Years ago when I wrote European Tarts, I included this as the topping for the Apricot Crumble Tart. Because this is baked on a sheet pan, it can be cooled and kept as a final flourish to anything requiring a bit of crunch and extra flavor.
The almond paste and brown sugar work well together. When I went to make this I didn’t have any almond paste. What I did have was a lot of almond flour. In a matter of minutes I made a batch of almond paste which I used here. When you go to the post there are two versions. I used the one with the simple syrup.
I will say the brown sugar crumble came out of the food processor in crumbs but baked up in a solid sheet. So I used a fork to pull the mass of baked “crumble” into crumbs while hot. When they cool, they are crisp and if not small enough, just break them up between your hands.
Caramelized Peach Tart
As mentioned above this dessert requires a number of parts but all of them can be done ahead. Here’s how that looks.
9″ Plain Press in Shell
This can be made weeks, even months ahead and frozen unbaked in its tin. It can be baked from the freezer when needed. Go to the Easy Almond Raspberry Tart for how to photos .
Pastry Cream
Just like the shell above, the pastry cream can be frozen for a month or two. Just thaw it in the refrigerator up to 5 days before using. The whipped cream should be added after it has thawed but can be done several days ahead.. Please see Pastry Cream Filling for how to photos of this pastry staple.
Almond Paste
This almond paste can be made months ahead and stored in the freezer or it can be stored in the refrigerator for a couple of weeks. You can also buy almond paste if desired. For how to photos go to How to Make Almond Paste.
There are two methods on the post. I use the one with the simple syrup.
Recipe Ingredients
Press in Crust Ingredients
COUNTER CLOCKWISE: Unsalted butter, all-purpose flour, cake flour, baking powder, granulated sugar. Egg in the middle
Pastry Cream
FRONT ROW: Gelatin
MIDDLE ROW: All-purpose flour, vanilla, water
BACK ROW: Egg yolks, granulated sugar, milk
Almond Paste
FRONT ROW: Simple Syrup, almond extract
BACK ROW: Almond Flour, powdered sugar
Brown Sugar Crumble
FRONT ROW: Salt, unsalted butter
BACK ROW: All-purpose flour, almond paste, dark brown sugar
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Brown Sugar Crumble
This can be made a week or so ahead. Store in a covered container at room temperature.
Step 1. Place all the ingredients in a food processor. Step 2. Process until crumbs form. Step 3. Pour out onto a parchment line half sheet pan and spread out evenly. Step 4. If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot. Cool. If the crumbs are too big, smash them between your hands.
Caramelized Peaches
Step 5. Peel the peaches. For the easiest way see my post, All About Peaches. Cut them in about ½” pieces. They shoudn’t be too thin or they will reduce in size as they cook. Set aside. Step 6. Place the all the ingredients except the peaches in a skillet large enough to hold the peaches. Step 7. Bring to a boil and boil for several minutes to reduce the mixture. Step 8. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened. This can be done a day ahead and refrigerated.
Assembly
Step 9. Spread the pastry cream evenly in the pastry shell. Step 10. Add the peach filling. Step 11. Top with the brown sugar crumbles. Step 12. If you wish to finish the tart with powdered sugar, cut strips of paper about ¾” wide. Arrange them on top of the tart. Sprinkle heavily with powdered sugar. Carefully remove the paper strips.
Recipe FAQS
The stones or pits of a freestone peach release very easily from the flesh. A cling or clingstone peach is one where the stone or pit is difficult to remove as it clings to the flesh of the peach.
A pie has a crust, a filling and some kind of top be it a pie crust, crumb or streusel. It is deeper than a tart. A tart has a crust and a filling but not necessarily a top. It is made in a pan with rippled edges and is shorter than a pie.
Almond or vanilla extract or a bit of both as well as amaretto, peach schnapps, bourbon or orange liqueur all go well with peaches.
Expert Tips
- Have the crust, pastry cream, almond paste (if making) and peach filling made ahead as stated in the recipe.
- Reduce the liquid in the cooked peaches enough to coat them generously but remember they will thicken more upon chilling.
- The assembly of the finished tart can be done the day ahead.
- Serve the slightly cool but not cold. It can also be served at room temperature as long as the room is cool.
- Store any leftovers in the refrigerator.
Other Marvelous Fruit Desserts
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Caramelized Peach Tart with Brown Sugar Crumble
This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. While this recipe contains several component parts all of them can be made ahead and the tart assembled on the day of serving.
Ingredients
Almond Paste Simple Syrup
Instructions
9″ Pastry Shell – please see photos for making the shell at Almond Raspberry Tart.
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To make in a processor: Place the flours and baking powder in the food processor. Process to mix briefly. Cut the cold butter into pieces. Place the butter in a circle over the flours. Process until finely cut in. Add the sugar; process briefly. Add the egg and yolk and process until a ball forms.
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To make in a mixer: Combine the flours, baking powder and butter in mixer bowl. Beat with the paddle attachment until the butter is cut in very finely. Add the sugar; mix briefly. Add the egg and yolk; mix on medium speed until it comes together in a ball.
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Spray only the center bottom of the pan only with a releasing spray.
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Save a small piece of dough about the size of a large marble in case the crust needs to be patched. Divide the remaining dough in half (175 grams or 6 ounces). Divide one piece in half again (85 grams or 3 ounces). Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope. Lay against one half edge of the pan. Repeat with the other quarter, overlapping the pieces slightly. Press into the side of the shell, sealing the two pieces together.
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Flatten the remaining half of the dough into a circle. Place it in the bottom of the pan. With the heel of your hand, press the dough outward toward the edge. Continue to work the dough outward with your fingers and lastly, seal the seam. Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.
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Prick the tart bottom with a fork. Place on a baking sheet and bake for 12 to 15 minutes if partially baking or 18 to 22 minutes until a rich golden brown if fully baking. Cool; fill and finish as directed.
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If cracks appear, use the reserved dough to patch them with a small spatula while the pastry is hot. There is no need to bake it again.
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The unbaked pastry shell can be made several months in advance, frozen in its pan, and wrapped well in foil. Bake as directed adding a bit more time to account for the freezing. Cool before using.
Pastry Cream – step by step photos can be found on Pastry Cream using the ingredients in this recipe.
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Whisk the egg yolks and sugar together in a bowl. Whisk in the flour.
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Add the milk slowly, whisking well and scraping the corners of the bowl with a rubber spatula to make sure all of the egg yolk mixture is incorporated.
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Strain the mixture into a saucepan and place over medium heat.
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Stirring constantly, bring to a boil. Boil for 1 minute. Remove from the heat and add the vanilla. Pour into a storage container, cover the surface with plastic wrap, poke a few holes in it and let it cool. Refrigerate overnight to chill or it can be frozen for several months. Thaw in the refrigerator where it can be held for 3 or 4 days.
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When ready to use, whip the cream to medium stiff peaks. Remove to a bowl. Place the pastry cream in the mixing bowl and beat with a paddle until smooth. Fold in the cream.
Almond Paste – see step by step photos at my post Almond Paste.
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Simple Syrup: Combine the water and corn syrup in a small saucepan. Add the sugar and stir to combine. Bring to a boil oil and boil for 2 minutes. Remove from the heat and cool.
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Almond Paste: Combine the almond flour and powdered sugar in the processor bowl. Process briefly to mix well.
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Combine the simple syrup and almond extract. Stir well. Pour over the dry ingredients in the processor in a circle. Process until it just starts to come together. However, it should come together when a small amount is pinched. If it is too dry, add more simple syrup very sparingly, just a a teaspoon at a time. If too wet, add a bit more almond flour.
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Combine the simple syrup and almond extract. Stir well. Pour over the dry ingredients in the processor in a circle. Process until it appears like sand. However, it should come together when a small amount is pinched. If it is too dry, add more simple syrup very sparingly, just a bit at a time. If too wet, add a bit more almond flour.
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Pour it our onto a work area and push it together. Knead it several times; then shape into a log. Wrap in film and refrigerate for about an hour.
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This can be made a week ahead and refrigerated or frozen for months well wrapped. Thaw to use.
Baked Brown Sugar Crumble
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Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
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Place everything in the processor bowl and pulse just until crumbly. Do not overprocess. You want fairly large crumbs.
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Spread the crumbs out. Bake about 7 to 10 minutes or until golden.
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If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot. Cool. If the crumbs are too big, smash them between your hands.
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Store in an airtight container at room temperature. for up to a week at room temperature. Try not to eat them.
Caramelized Peaches
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Peel the peaches or blanch them in boiling water to loosen the skin. My preferred way to place them in boiling water for 30 seconds or more until the skins will slip off. The riper the peach, the easier the skin comes off. Run under cold water and just pull the peels off. For a complete discussion of peaches with photos, please see my post All About Peaches
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Cut the peaches in about ½” pieces. They shoudn’t be too thin or they will reduce in size as they cook.
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Place the all the ingredients except the peaches in a skillet large enough to hold the peaches.Bring to a boil and boil for several minutes to reduce the mixture. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened.
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Cool Completely. This may be made a day or two ahead and stored in the refrigerator.
Assembly
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If the tart shell has not been baked, bake it now and cool it completely.
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After combining the pastry cream with the whipped cream, Spread it into the bottom of the baked tart shell.
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Spread the caramelized peaches over the pastry cream and top with the brown sugar crumble.
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If you wish to finish the tart with powdered sugar, cut strips of paper about ¾” wide. Arrange them on top of the tart. Sprinkle heavily with powdered sugar. Carefully remove the paper strips.
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Store the tart in the refrigerator. Allow the tart to sit at room temperature for about 20 to 30 minutes to take the chill off.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Have the crust, pastry cream, almond paste (if making) brown sugar crumble, and peach filling made ahead as stated in the recipe.
Reduce the liquid in the cooked peaches enough to coat them generously but remember they will thicken more upon chilling.
The assembly of the finished tart can be done the day ahead.
Serve the slightly cool but not cold. It can also be served at room temperature as long as the room is cool.
Store any leftovers in the refrigerator.
Nutrition
Serving: 10servingsCalories: 434kcalCarbohydrates: 62gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 103mgSodium: 414mgPotassium: 131mgFiber: 3gSugar: 44gVitamin A: 612IUVitamin C: 2mgCalcium: 288mgIron: 2mg
