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Peach Tart Without Shortcrust Pastry (Sponge Cake)
A summer tart made with a moist sponge cake, filled with vanilla pastry cream and fresh peach slices, all glazed with a light apricot jam glaze. No shortcrust pastry base is needed, making the tart lighter and quicker to prepare.
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Critical Success Points
- • Whisk the eggs and sugar until the volume triples.
- • Fold in the flour gently to keep the batter airy.
- • Bake the sponge until golden brown (180°C, 20‑25 min).
- • Temper the hot milk with the egg mixture to avoid curdling.
- • Thicken the pastry cream quickly without burning.
Safety Warnings
- • Handle the hot oven (180°C) with care.
- • Boiling milk can cause burns; use a kitchen glove.
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