Peach and Almond Tart (and filled with cream!)

It's peach season and you have to take advantage of it! We bring a wonderful way to enjoy them, a delicious peach and almond tart that you'll love: filled with pastry cream and with a very easy step-by-step to follow.

I love summer season, each of its fruits inspires me to make both sweet and savory preparations: pies, salads, fruit salads, skewers,... endless options to surprise my guests. On this occasion some spectacular red peaches arrived at home and were very tasty, ideal for making a tart I had in mind for some time, a tart inspired by the nectarine tart from the book Postres y otras dulcerías by Pamela Rodríguez.

This pastry cream, fruit and almond tart will always be a success! It's also perfect to try out the new perforated removable Kitchen Craft tin, perfect for this type of tarts — I assure you that with those small holes it has we'll achieve perfectly crispy and golden crusts. That's always what we look for in this kind of tart.

Ingredients (for 8-10 people)

Ingredients for the base:

• 200 gr pastry flour
• 95 gr unsalted butter at room temperature.
• 50 gr icing sugar
• 1 small egg
• 1 gr baking powder
• 1 pinch of salt
• 2 tablespoons orange juice

Ingredients for the cream:

• 500 gr whole milk
• 150 gr sugar
• 4 egg yolks
• 20 gr cornstarch
• 75 gr ground almond
• Zest of 1 orange

For the decoration:

• Toasted sliced almond
• 2-3 peaches with skin thinly sliced

T&G cutting board, Kitchen Craft fruit basket, Textured porcelain bowl and Pallarès iron knife

Preparation

1. We begin by preparing the base. For this, in a bowl, we beat the butter with the sugar until we obtain a white, airy cream. Next we add the egg and mix well. Then we add the flour, the baking powder and the salt, previously sifted. We knead and add the orange juice, form a ball, cover it with cling film and place it in the fridge for at least 2 hours.
2. While the dough chills we will prepare the cream. For this, in a bowl we whisk the yolks together with the sugar and add the cornstarch, mixing well. Next, in a saucepan we boil the milk and pour it over the yolks, mix well and pour the mixture back into the saucepan. Bring to a boil until the cream thickens —you'll get a slightly thicker texture than custard-. Finally add the orange zest and the ground almond (if you want to grind them fresh you can use an almond grinder). Pour into a container and cover with cling film. Let cool to room temperature.
3. Once the dough has chilled for 2 hours, remove it from the fridge and roll it out between two sheets of baking paper using our Le Creuset rolling pin. Remove one of the baking sheets and, using the other, place the dough into our 23 cm perforated removable tin from Kitchen Craft. Trim the excess dough, cover with cling film and put in the freezer for a few minutes -this will prevent the dough from sinking when baked-.
4. Preheat the oven to 180ºC with top and bottom heat. Remove the tin from the freezer, prick the tart base with a fork, pour in the cream and decorate with the peach slices.
5. Bake the tart for about 25-30 minutes or until the crust is golden. Remove from the oven and let cool completely on a rack. Before serving unmold it (it will be easy with that tin, since it has a removable base) and decorate with sliced almonds.

Perforated removable Kitchen Craft tin

Do you like making fruit and cream tarts? I know in summer it's a drag to turn on the oven, but I tell you it's worth it.

This tart is fantastic warm and even cold, after resting overnight; that way the cream will have fully set.