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💙 Why you'll love this recipe
- It's ultra-easy to make, with ingredients that are as simple to find as they are to use.
- It's ultra gourmet and seasonal
- It's great to share with family and friends.
🥚 Which egg to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 The edges of your pie crust fall back when baking: tip
This has happened to me many times, and it took me a long time to solve the problem, after many tests.
Before baking, I recommend putting your tart base in the freezer for 20 minutes, and only putting it in the oven when it's hot. It's the thermal shock that ensures that the edges of the tart don't fall back.
🤔 Frequently Asked Questions
Strawberries generally arrive on our markets at the beginning of May and leave at the end of July.
Peaches are available from June to September included.
Although I often suggest frozen products as an alternative for out-of-season recipes, I wouldn't recommend using frozen strawberries or peaches for this one… So you'll have to wait until mid-spring to enjoy this recipe!
You can store this tart for around 48 hours in an airtight container in the fridge. Yes, the pastry cream greatly reduces the shelf life of this tart.
If you make this strawberry and peach tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Strawberry and peach tart with creme patissiere
Ingredients
- 1 shortcrust pastry
- 17 oz strawberries (500g)
- 3 white peaches
- 1 cups milk (250 ml)
- 1 packet vanilla sugar
- 1 egg
- ⅛ cup white sugar (20g)
- ¼ cup all-purpose flour (30g)
- 2 tablespoons peach syrup
- A few fresh mint leaves
Instructions
- Preheat your oven to 380°F/195°C in natural convection/high and low static heat mode. Poke holes in the shortcrust pastry with a fork, then bake for 10-15 minutes.
- Next, make the crème pâtissière: lightly boil the milk with the vanilla sugar. Once boiling, put on a low heat. Place the egg, sugar, flour and peach syrup in a bowl, mix well to prevent lumps, then return the mixture to the pan.
- Mix gently with a whisk, allowing the mixture to thicken gradually to the consistency of custard.
- Wash and hull the strawberries, then cut them in half. Peel and slice the peaches.
- Pour the crème pâtissière over the pastry, arrange the strawberries and peaches on top and add a few mint leaves.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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