Here is a special peach tart recipe made of an extra buttery pastry dough (Breton shortbread recipe), stewed caramelized white peaches, vanilla and mascarpone whipped cream and some fresh yellow peach segments.

It’s a delightful summer tart, perfect at the end of a meal, not to sweet, but gourmet and crispy with well-balanced flavours. You have to try it!

I presented this tart to the pastry chef Christophe Adam, during the shooting of a French pastry TV show : Le gâteau de mes rêves.

Prep: 2 hours

Baking: 15 minutes

Makes a 9.5 inches diameter tart (8 to 10 people):

Extra buttery pastry dough

• 1 cup and 2 tbsp salted butter
• 3/2 cups and 1 tbsp flour
• 1 tsp baking powder
• 3/4 cup sugar
• 3 egg yolks

Vanilla and mascarpone whipped cream

• 1 1/4 cup double cream
• 2 tbsp sugar
• 2 tbsp mascarpone
• 1 vanilla pod

Stewed caramelized white peaches

• 3 white peaches
• 1/4 cup and 1 tbsp sugar
• 1 tbsp lemon juice
• 4 tbsp cream

• 3 fresh yellow peaches for the tart topping

Step 1: Extra buttery pastry dough prep

In a big bowl, mix the flour and baking powder.

Add the salted butter cut into small cubes. Squeeze the butter into the flour between your fingers. Do it quickly until there’s no butter chunks anymore and you get a « wet sand » mixture appearance.

Then add the sugar and mix.

Make a well in the center, and add the eggs.

Mix the dough squashing it with your palms upon the work surface until you get a nice and homogeneous dough.

Make a ball with the dough, wrap in cling film and flatten gently to get a « hamburger shape ». Put in the fridge for at least one hour.

Step 2: Stewed caramelized white peaches prep

Remove the skin from the peaches and cut into segments.

In a saucepan, bring sugar, lemon juice and 2 tbsp of water to a boil, until you get a nicely golden brown caramel.

Add the cream with caution.

Add the peach segments and stew for about 15 minutes.

Let cool.

Step 3: Extra buttery pastry dough baking (Breton shortbread)

Preheat the oven to 360°F.

On a sheet pan covered with baking paper, roll the dough into a 0.2 inches thick round.

Don’t hesitate to use flour on the work surface and on the rolling pin.

Push a 9.5 inches diameter bottomless tart ring into the pastry dough and remove the excess outside the ring.

Bake for about 15 minutes.

Let cool, and remove the tart shell from the ring using a knife all around.

Step 4: Final peach tart assembly

Strain the caramelized peach segments and settle them on the tart shell.

Remove the skin from the yellow peaches and cut into segments.

Pour the double cream and sugar into a big bowl.

Slit the vanilla pod in half lengthwise and remove the black seeds with a knife tip. Add them to the cream to flavour.

Whip a little, then add the mascarpone, and whip again until stiff peaks form.

With a pastry bag, decorate the tart with the whipped cream and yellow peach segments.

Put in the fridge for at least an hour before serving.