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Royal Peach Tart
Summer peach tart, peach jelly, lemon verbena diplomate cream and glossy glaze. Inspired by chef Jeffrey Cagnes, it combines a crisp shortcrust pastry, a fruity jelly and an airy cream for a fresh and elegant dessert.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle boiling liquids with care to avoid burns
- • Use kitchen gloves when handling the hot oven
- • Be careful with the sharp knife when cutting the dough
- • Do not leave the gelatin out of the refrigerator for more than 30 minutes once hydrated
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