Fresh Peach Tart With Lemon Cream Filling

This peach tart uses sweet shortcrust pastry (pasta frolla) as the base, is filled with delicious pastry cream and topped with fresh peaches.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 3 40

Cooling Time 2

Servings people

Calories 515kcal

Over medium heat, in a saucepan, heat up the milk, vanilla extract and lemon peel. Do not let it boil, turn it off right before it starts boiling. Remove the lemon peel and place to the side. Do no discard.
While the milk is heating up, in a bowl, with a hand mixer, beat the egg yolks and sugar until the mixture is white in color, silky and smooth. Fold in the corn starch.
Add the heated milk to the egg mixture, and with the hand mixer, blend until incorporated.
Return the mixture to the sauce pan, along with the lemon peel, and over medium heat, stir with a wooden spoon for about 10-15 minutes until the mixture is thick. Remove the lemon peel. Keep stirring or else the cream will stick to the bottom of the pan.
Put the cream in a bowl - sprinkle a bit of granulated sugar over top (this will keep it from forming a skin). Place in the fridge for at least 2 hours to let it cool.

In the bowl of a stand mixer, fitted with the paddle attachment, gently stir together with a spoon the flour, sugar, and baking powder.
Add the butter, egg, egg yolk and lemon zest. Beat until, the mixture comes together and starts to form a ball (at least 2-3 minutes).
Place the dough on a surface and roll into a flat puck. Cover with plastic wrap, and place in the fridge for 1 hour.
Preheat oven to 350°F. Remove dough from the fridge. On a lightly floured surface, roll out the dough a couple of times to soften it. Keep adding flour as needed. Then roll it out to ¼ inch thick.
Butter and flour a tart pan. Add the dough to the tart pan, cut and remove any overhang. Prick the base of the dough with a fork.
Cover the base of the tart with parchment paper, and weight it down with rice or baking beads. Bake the crust for 20 minutes.
Let the crust cool completely. Remove the rice/baking beads/parchment paper.

Cut the peaches - halve them, remove the pit, and cut each half into slices.
Remove the pastry cream from the fridge. At this point it will be quite stiff and solid. Use the hand mixer to beat it, until it becomes silky, smooth and creamy again. Fill the tart with the pastry cream - smooth the top with a spatula.
Arrange the peaches on top in a rose pattern, starting from the outside and working your way in.
Brush the peaches with honey.
Place the tart in the fridge until ready to serve.

You can keep this tart in the fridge for up to 3 days. I would not recommend freezing it.
This recipe uses an 11 inch tart pan.