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This French Peach Tart features ripe peaches topped with a delightful mix of eggs, cream, and vanilla. It is a light, flavorful dessert that can be enjoyed all summer long!
I served this sunny French Peach Tart on July 4th and other occasions. Everyone loved the fragrant flavor of the peaches in perfect harmony with this mix of eggy vanilla cream.
Typically, since I live in Atlanta, I would use our locally-grown Georgia peaches, which are a well-known symbol of our state. However, because of the droughts this year, I resorted to buying California peaches. The result was still pretty good!
Ingredients
To make this recipe you will need:
- pâte brisée: I prefer to use homemade crust if possible.
- almond flour: I put almond flour on the bottom to absorb the juices of the ripe peaches.
- peaches: I recommend fresh peaches for the best result. Other stone fruits such as nectarines or apricots are great too.
- eggs: large eggs
- vanilla sugar: I use 2 packets of vanilla cane sugar which is often used in France and Europe to flavor desserts instead of vanilla extract. It is hard to find this in the US, so instead you can add 2 teaspoons of vanilla extract with 3 ½ teaspoons of sugar.
- cream: for this tart, crème fraîche or heavy cream is best in flavor.
See the recipe card for quantities.
Instructions
- Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
- Preheat the oven to 400F.
- In a bowl, mix the egg, sugar, and vanilla cane sugar. Then add the crème fraiche and mix well.
- Remove the pie from the fridge. Sprinkle the almond flour all over the bottom.
- Arrange the slice of peaches in concentric circles on the bottom.
- Pour the egg mixture over it.
- Cook in the oven for 15 min at 400 F. Then lower the temperature to 350 F and cook for an additional 10-15 min, or until the tart is lightly golden
Variations
- Peaches - you can use other stone fruits such as nectarines or apricots.
Related
Looking for other recipes like this? Try these:
French Peach Tart
Equipment
- 1 tart pan (11 inches)
Ingredients
- 1 homemade pie crust or from the store
- 4 organic peach cut into slices
- 2 eggs
- 60 g sugar
- 2 packets vanilla cane sugar (*)
- 100 ml crème fraîche
- 2 tablespoon almond flour
Instructions
- Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
- Preheat the oven to 400F.
- In a bowl, mix the egg, sugar, and vanilla cane sugar. Then add the crème fraiche and mix well.
- Remove the pie from the fridge. Sprinkle the almond flour all over the bottom.
- Arrange the slice of peaches in concentric circles on the bottom.
- Pour the egg mixture over it.
- Cook in the oven for 15 min at 400 F. Lower the temperature to 350 F. Cook 10-15 min more, or until the tart is lightly golden
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