Royal Peach Tart

Ingredients

• 100 g Cold butter (cut into cubes)
• 50 g Powdered sugar
• 200 g T55 flour
• 2 g Salt (a pinch)
• 15 g Almond powder
• 40 g Additional butter (for the dough)
• 1 pcs Whole egg (for glazing)
• 240 g Water
• 50 g Granulated sugar
• 1 pcs Vanilla bean (seeds scraped)
• 3 pcs Ripe yellow peaches (about 600 g)
• 240 g White peach purée
• 5 g Sheet gelatin (≈ 1.5 sheets)
• 4 g Sheet gelatin (cream) (≈ 2 sheets)
• 250 g Whole milk
• 20 pcs Lemon verbena leaves (fresh or dried)
• 40 g Egg yolks (≈ 2 yolks)
• 25 g Granulated sugar (cream)
• 25 g Cornstarch
• 20 g Butter (cream)
• 200 g Whole liquid cream
• 200 g Neutral glaze (glaze to be warmed)
• 1 pcs Yellow peach (decor) (washed, skin kept)
• few pcs Lemon verbena leaves (decor)

Instructions

1. Prepare the shortcrust pastry

   In the mixer bowl, add the cold butter cubes, powdered sugar, flour, salt, and almond powder. Mix on medium speed with the paddle until a sandy texture is achieved.

   Time: PT15M

2. Incorporate the egg for the glaze

   Add the beaten egg gradually while continuing to mix until fully incorporated, without overworking the dough.

   Time: PT5M

3. Dough resting

   Form a ball, wrap in plastic film and place in the refrigerator for 2 hours.

   Time: PT2H

4. Line the tart tin

   On a floured work surface, roll out the dough to 2‑3 mm, cut a 22 cm disc, place it in the tart ring, trim the excess and prick the base. Refrigerate for 15 minutes.

   Time: PT15M

5. Blind bake the tart base

   Bake at 160°C for 30 minutes without filling.

   Time: PT30M

   Temperature: 160°C

6. Glaze and second bake

   Brush the pre‑baked base with beaten egg, return to the oven at 160°C for 15 minutes until evenly golden.

   Time: PT15M

   Temperature: 160°C

7. Hydrate the gelatin (jelly)

   Soak the gelatin sheets in a large bowl of cold water for 15 minutes to soften.

   Time: PT15M

8. Prepare the vanilla syrup

   In a saucepan, bring water, sugar and the vanilla bean seeds to a boil. Add the drained gelatin sheets.

   Time: PT5M

9. Poach the peaches

   Peel the peaches (blanch 10 s then cool), cut into segments and plunge into the hot syrup for 1‑2 minutes until tender without falling apart.

   Time: PT10M

10. Mix purée and gelatin

    Heat the white peach purée, incorporate the drained gelatin, add the poached segments, stir for a few seconds then remove from heat.

    Time: PT5M

11. Set the jelly

    Pour the jelly into the tart base, smooth the surface and place in the freezer for 2 hours until fully set.

    Time: PT2H

12. Hydrate the gelatin (cream)

    Do the same with 4 g of sheet gelatin, let sit 15 minutes in cold water.

    Time: PT15M

13. Infuse the verbena

    Bring the milk to a boil, remove from heat, add the lemon verbena leaves, cover for 15 minutes. Then strain.

    Time: PT15M

14. Prepare the sugar‑starch mixture

    Mix the sugar and cornstarch in a small bowl. Add this mixture to the infused milk in three portions, whisking between each addition.

    Time: PT5M

15. Cook the pastry cream

    Return everything to the saucepan, cook over medium heat while stirring constantly until thickened (about 10 minutes).

    Time: PT10M

16. Finish the cream

    Remove from heat, incorporate the drained gelatin and butter, mix until fully dissolved. Let cool at room temperature for 30 minutes.

    Time: PT30M

17. Whip the liquid cream

    In the mixer bowl, whisk the very cold liquid cream until a firm whipped cream forms (≈ 5 minutes).

    Time: PT5M

18. Assemble the diplomate cream

    Lighten the pastry cream with one third of the whipped cream, mix, then gently fold in the remaining whipped cream using a spatula.

    Time: PT10M

19. Fill the tart base

    Pour the diplomate cream over the set jelly, smooth the surface.

    Time: PT5M

20. Apply the neutral glaze

    Bring the neutral glaze to a boil, pour the hot glaze over the jelly, smooth and remove excess with a knife blade.

    Time: PT5M

21. Final decoration

    Arrange the peach segments harmoniously around the jelly and add a few fresh lemon verbena leaves.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cold butter: margarine
• Instead of Almond powder: almond flour
• Instead of Additional butter: margarine
• Instead of Vanilla bean: vanilla extract
• Instead of Ripe yellow peaches: nectarines
• Instead of White peach purée: peach compote
• Instead of Sheet gelatin: agar‑agar (adjusted amount)
• Instead of Sheet gelatin (cream): agar‑agar
• Instead of Whole milk: semi‑skimmed milk
• Instead of Lemon verbena leaves: lemon zest
• Instead of Cornstarch: rice flour
• Instead of Butter (cream): margarine
• Instead of Whole liquid cream: heavy cream
• Instead of Neutral glaze: sugar glaze

Equipment Needed

• Mixer (stand mixer or hand mixer)
• Mixing bowl
• Rolling pin
• 22 cm tart ring
• Baking paper
• Plastic wrap
• Oven
• Kitchen brush
• Sharp knife
• Saucepan
• Immersion blender
• Silicone spatula
• Rubber spatula (spatula)
• Pastry tip (optional) (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Prepare the shortcrust pastry
• Line the tart tin without air bubbles
• Blind bake the tart base
• Poach the peaches without over‑softening them
• Full set of the jelly
• Cook the pastry cream until thickened
• Assemble the diplomate cream
• Apply the neutral glaze

Chef Tips from the Video

• Use high‑quality butter for a more flavorful crust
• Blanch the peaches for only 10 seconds to ease peeling without cooking them
• Infuse the verbena in the milk over low heat to preserve its delicate aromas
• Whisk the whipped cream just before incorporation to retain all its aeration

Troubleshooting

Storage

Refrigerator: Store the covered tart in the refrigerator for up to 2 days.

Freezer: Can be frozen for 1 month, but the glaze may lose its shine.

Room temperature: Consume within 2 hours if kept at room temperature.

Make-Ahead Tips

• Prepare the shortcrust pastry the day before and keep it chilled
• Make the peach jelly and let it set in the freezer before the day of service
• The diplomate cream can be made 12 hours ahead and kept chilled
• The neutral glaze reheats quickly at plating time