Tarte aux Pêches

Peach Tart

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

During August and September French peaches are often good value even in England. Here they contrast nicely with the almond pastry and the peaches themselves are rosy with a raspberry sauce.



  • 115 g(4 oz) flour
  • 45 g( oz) ground almonds
  • 45 g( oz) vanilla sugar
  • a pinch of salt
  • 70 g( oz) butter, softened
  • 1 egg yolk


  • 200 g(7 oz) sugar
  • 1 vanilla pod
  • 8–10 medium-sized ripe peaches
  • 225 g(8 oz) raspberries


Sift the flour, ground almonds, vanilla sugar and salt into a wide bowl or on to a cold work surface and make a well in the centre. Place the butter, cut into pieces, and almost all the egg yolk in the middle and work everything together using just the fingertips until well combined to make a dough. Wrap and chill the dough for 30 minutes or put it in the freezer for 10 minutes.

Roll out the dough on a floured board to line a 23 cm(9–10 in) greased tart tin. Brush the base with any remaining egg yolk and prick all over with a fork. Chill in the refrigerator for 10 minutes.

Bake in the centre of a moderately hot oven (Mark 6, 200°C, 400°F) until the pastry is crisp and is just changing colour at the edges. Remove from the oven and cool in the tin.

Dissolve the sugar in 275 ml(½ pt) water and simmer with the vanilla pod for 4 minutes. Wash and halve the peaches (if very large cut into quarters) and poach them in the syrup for 5–7 minutes until tender. Use a slotted spoon to lift out the peaches and the vanilla pod. Place the peaches on a plate and remove their skins.

Reduce the syrup over high heat to one third of the amount. Add the raspberries and remove from the heat. Push the fruit through a sieve to make a purée. (If the raspberries are end of the season and are not specially fleshy you may have to thicken the purée with a teaspoon of arrowroot; cook until the sauce is clear.) Set aside to cool.

No more than one hour before serving arrange the peaches over the base of the pastry case and spoon over the raspberry purée. Leave in a cold place until ready to serve.