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Jun 23, 2012 05:12 AM

Fresh Peach Tart?

So, the local farmer's market has peaches that look amazing.
I'm thinking of making the following tart:
Shortbread crust, almond flavored pastry cream, topped with fresh peaches glazed with peach preserves.

Any thoughts? When I google peach tart, nothing similar to this comes up, and that makes me worried.


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  1. If you have Joy of Cooking, look up Apricot Frangipane Tart. I've substtuted peaches, but it's excellent with either.

    1 Reply
    1. re: Liz K

      very similar to what I was looking for. Thanks!

    2. Sounds like you've got a winner to me, I'll make the coffee!

      1. If you're making one large tart, pate brisee dough may be a better choice--if individual tarts, short dough will be fine. It sounds delicious!

        1 Reply
        1. re: KSlink

          thanks! This gives me confidence. I'll give it a go.

        2. Usually one wants a transparent glaze, so jelly is used rather than preserves or jam. Currant, apple, or quince jelly would all be acceptable choices. Melted jelly being quite thin, the red of currant jelly won't greatly change the color of the peaches.

          1 Reply
          1. re: greygarious

            +1 on the jelly comment, if you want the beautiful appearance of the peach slices to be visible, jelly is the best. Preserves would add a chunky texture on top of the peach slices, and although it would probably be beautiful in its own rustic way, if you're going for a patisserie-produced tart look, the jelly would be the way to go.

            Sounds delicous either way, though!