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Peach & Raspberry Tart with Almond Cream

This simple fruit tart is easily adaptable to any season.  In the fall, try replacing the peaches with apples and going a little heavier on the cinnamon.  Plus, because it uses frozen puff pastry dough, it’s easy to throw together at the last minute with any kind of fruit you have on hand.

1 sheet frozen puff pastry (usually they are 10 x 15in)

4 peaches, thinly sliced  (or substitute apples, pears, a couple cups of fresh berries – whatever)

1 recipe almond pastry cream (below)

1 cup fresh or frozen raspberries (optional)

2 T sugar (optional)

Cinnamon to sprinkle, if desired


To make Almond Pastry Cream:

1/3 c. sugar

2 T flour

2 T cornstarch

4 egg yolks

1 1/3 c. milk

1 tsp almond extract

1 tsp vanilla (real vanilla, not the vanilla flavor stuff)

In a  bowl, beat sugar, flour, cornstarch, and egg yolks on high speed until thick, about 2 minutes.  In the meantime, add milk to a saucepan and bring to a simmer. Pour about 1/2 cup of the heated milk into the egg mixture, stirring quickly. Then add the egg and milk mixture to the saucepan with the rest of the milk, whisking constantly.  Add almond extract and vanilla. Cook over low heat until it is thick and bubbles for about 1 minute.  Pour into a bowl, cover with plastic wrap and refrigerate until cool.  The pastry cream will keep for up to 2 days.

To make the Tart:

Preheat oven to 350. Unroll one sheet of puff pastry onto a baking sheet. Spread the (now cooled) almond pastry cream across the puff pastry evenly from the center, out to about 1/2 an inch from the edge.  Layer peach slices in even rows across the top of the pastry cream. Sprinkle whole tart very lightly with cinnamon.  Bake 10-15 minutes, until edges are puffed up and golden brown. Let cool 10 minutes before serving.

To make Raspberry Puree (optional):

Heat raspberries and sugar over medium heat in a small saucepan, mashing berries against the side of the pan until mixture just starts to boil. Spread over baked fruit tart just before serving.

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Posted on: April 5, 2014