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Caramelized Peach Tart with Brown Sugar Crumble Recipe

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4.6 from 549 reviews

This Caramelized Peach Tart with Brown Sugar Crumble is a decadent dessert with a flaky homemade pastry shell filled with luscious almond-flavored pastry cream, topped with sweet and tender caramelized peaches, and finished with a crunchy brown sugar crumble. The tart offers a perfect balance of rich, creamy, fruity, and crumbly textures, making it an elegant treat for any occasion.

Ingredients

Scale

Pastry Shell

  • 1 cup all-purpose flour (140 grams)
  • 1/4 cup cake flour (25 grams)
  • 1/3 teaspoon baking powder
  • 6 tablespoons unsalted butter, cold
  • 3 tablespoons granulated sugar (35 grams)
  • 1 large egg

Pastry Cream

  • 7/8 cup hot milk (whole or 2%)
  • 3 large egg yolks
  • 1/3 cup granulated sugar (65 grams)
  • 2 tablespoons all-purpose flour (17 grams)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup heavy cream

Simple Syrup

  • 1/4 cup water
  • 1 tablespoon light corn syrup
  • 3 tablespoons granulated sugar (42 grams)

Almond Paste

  • 1/2 cup + 1 tablespoon almond flour (70 grams)
  • 1/2 cup + 1 tablespoon powdered sugar (70 grams)
  • 1 1/2 tablespoons simple syrup (prepared above)
  • 1 1/2 teaspoons almond extract

Brown Sugar Crumble

  • 1/3 cup all-purpose flour (45 grams)
  • 1/3 cup dark brown sugar, packed (65 grams)
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cold (45 grams)
  • 2 ounces almond paste (60 grams)

Caramelized Peaches

  • 3 cups peaches, peeled and cut into 1/2-inch pieces (about 3 medium peaches)
  • 4 tablespoons butter (58 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 tablespoons corn syrup
  • 2 tablespoons amaretto liqueur (or 1 teaspoon almond extract as substitute)

Instructions

  1. Make the Pastry Shell: In a food processor, blend the all-purpose flour, cake flour, and baking powder briefly. Cut the cold butter into pieces and add to the flour mixture, processing until finely mixed. Add sugar, then egg and egg yolk, processing until a dough ball forms. Alternatively, mix by hand or in a mixer with paddle attachment until combined. Spray the center bottom of a 9″ tart pan with releasing spray. Reserve a small piece for patching. Divide dough accordingly, roll into ropes, and press against pan edges to form sides. Flatten remaining dough into bottom, pressing outward and sealing seams. Prick bottom with a fork and bake on a baking sheet at 350°F for 12-15 minutes for partial bake or 18-22 minutes until golden if fully baked. Cool completely.
  2. Prepare Pastry Cream: Whisk egg yolks and sugar until combined, then whisk in flour. Slowly add hot milk while whisking, ensuring mixture is smooth. Strain into saucepan and cook over medium heat, stirring constantly until it boils. Boil for 1 minute, remove from heat, and stir in vanilla. Cover with plastic wrap directly on surface to avoid skin formation, cool, and refrigerate overnight. When ready, whip heavy cream to medium-stiff peaks and fold into chilled pastry cream after smoothing by beating.
  3. Make Simple Syrup: Combine water, corn syrup, and sugar in a small saucepan, bring to a boil and boil for 2 minutes. Remove and cool.
  4. Make Almond Paste: In a food processor, pulse almond flour and powdered sugar to combine. Add simple syrup and almond extract in a circle around dry ingredients. Process until the mixture just clumps when pinched. Adjust texture by adding small amounts of syrup or almond flour as needed. Turn out onto work surface, knead gently, shape into a log, wrap, and chill for about an hour. Can be made ahead and frozen.
  5. Prepare Brown Sugar Crumble: Preheat oven to 350°F and line a baking sheet with parchment paper. Combine flour, brown sugar, salt, cold butter, and almond paste in food processor, pulsing until crumbly with large crumbs. Spread crumbs on baking sheet and bake 7-10 minutes until golden. Break apart warm crumbs if clumped. Cool and store in an airtight container up to one week.
  6. Caramelize Peaches: Peel peaches by blanching in boiling water for 30 seconds, then cool under cold water and remove skins. Cut peaches into 1/2-inch pieces. In a skillet, combine butter, granulated sugar, corn syrup, and amaretto liqueur. Bring to boil and boil to reduce slightly. Add peaches and continue boiling until syrup reduces and peaches soften. Cool completely; can be refrigerated up to two days ahead.
  7. Assemble the Tart: If pastry shell was not fully baked, bake it now and cool completely. Spread the pastry cream mixture evenly in the tart shell. Arrange the caramelized peaches on top of the pastry cream. Sprinkle the brown sugar crumble evenly over the peaches. Optionally, dust the tart with powdered sugar using paper strips as stencils for a decorative effect. Refrigerate and allow the tart to sit at room temperature for 20-30 minutes before serving to take the chill off.

Notes

  • The tart shell dough can be prepared and frozen unbaked for several months; simply bake longer when ready to use.
  • Pastry cream requires chilling overnight for best texture and flavor development.
  • Almond paste can be made ahead and frozen for convenience.
  • Caramelizing peaches enhances their natural sweetness and gives a lovely syrup instead of a watery filling.
  • Use amaretto liqueur for authentic almond flavor or substitute almond extract if alcohol is not preferred.
  • The brown sugar crumble adds a crunchy texture contrast and can be stored for a week at room temperature.
  • Removing the tart from the fridge and letting it warm slightly improves flavor and texture before serving.

Keywords: caramelized peach tart, peach dessert, brown sugar crumble, almond pastry cream, homemade tart shell, fruit tart recipe

Find it online: https://tastybynova.com/caramelized-peach-tart-with-brown-sugar-crumble-recipe/