Before starting this Peach Tart recipe, make sure you have organised all the necessary ingredients.
For the crème pâtissière: In a bowl, place the sugar and whole egg.
Blanch the ingredients using a whisk.
Add the crème pâtissière powder.
Place the split vanilla pod in the milk and bring to a boil. Add to the crème pâtissière preparation.
Combine well with a whisk.
Transfer the preparation into the saucepan used to boil the milk...
... and cook the cream for 4 or 5 minutes on medium heat. Stir constantly to make sure it doesn't stick to the bottom of the pan.
Leave the cream to cool, then transfer into a separate bowl. Add the rum.
Add the chopped pistachios as well. Set aside.
Roll out the puff pastry into a rectangular sheet (35 x 12cm). Place the pastry on a Silichef non-stick baking sheet.
Using a brush, glaze the edges with egg wash.
Then place a thin strip (1cm) of pastry on the edges.
Cut the peaches into quarters.
Spread the crème pâtissière on the pastry...
... making sure you don't spread any on the edges.
Arrange the peach quarters on top of the crème pâtissière.
Bake at 180°C (gas mark 4)...
... for about 20-25 minutes.
When cooked, remove from the oven and set aside to cool.
In a saucepan, melt the blond glaze with 5cl of water over very low heat, or in the microwave. Beat with a whisk until smooth.
Using a brush, glaze the peaches.
Sprinkle the surface of the tart with a few chopped pistachios. Enjoy!
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Again, Chef Phillipe makes me look so good. The recipe is excellent, and the instructions are super clear. I added some fresh ginger to the pastry cream, and left out the pistachios because I didn't have any. Perfection. I'm stress-baking in covid-quarantine and if it weren't for Chef Phillipe I'd lose my mind. Thank you Chef!