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Caramelized Peach Tart with Brown Sugar Crumble

An irresistibly delicious dessert featuring juicy peaches, creamy pastry, and a crunchy brown sugar crumble, perfect for summer gatherings.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Summer
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 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
For the pastry cream
  • 7/8 cup hot milk (1 cup less 2 tablespoons)
  • 3 large egg yolks
  • 1/3 cup granulated sugar (65 grams)
  • 2 tablespoons all-purpose flour (17 grams)
  • 1 teaspoon pure vanilla
  • 1/3 cup heavy cream
For the peach topping
  • 3 medium peaches, slightly underripe
  • 4 tablespoons butter (58 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 tablespoons corn syrup
  • 1 tablespoon light corn syrup (for the simple syrup)
For the crumble
  • 1/2 cup + 1 tablespoon almond flour (70 grams)
  • 1/2 cup + 1 tablespoon powdered sugar (70 grams)
  • 1 1/2 tablespoons simple syrup
  • 1 1/2 teaspoon almond extract
  • 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)

Method
 

Preparation of the crust
  1. Use a food processor or mixer to combine the flours and baking powder. Process briefly.
  2. Cut the cold butter into chunks and distribute it over the flour mixture. Process until resembling coarse crumbs.
  3. Add sugar and egg, processing just until the dough forms a ball.
  4. Prepare the tart pan by spraying only the center bottom with release spray.
  5. Set aside a small piece of dough for patches. Roll out the rest and press into the tart pan.
Baking the crust
  1. Bake for 12-15 minutes if partially baking or 18-22 minutes until crust is golden brown. Cool before filling.
Making the pastry cream
  1. Whisk together egg yolks and sugar, then add flour.
  2. Gradually whisk in hot milk until well blended.
  3. Strain mixture into a saucepan and bring to a boil while stirring.
  4. Boil for 1 minute, remove from heat, and stir in vanilla. Cool before refrigerating.
Creating the crumble
  1. Combine almond flour and powdered sugar in a food processor.
  2. Add simple syrup mixed with almond extract until it resembles sand. Knead into a log shape and refrigerate.
Caramelizing the peaches
  1. Peel and slice peaches into 1/2-inch pieces.
  2. In a skillet, combine butter, sugar, and corn syrup. Bring to a boil.
  3. Add peaches and cook until syrup thickens and peaches soften. Cool completely.
Assembling the tart
  1. Fill cooled crust with chilled pastry cream mixed with whipped cream.
  2. Layer caramelized peaches over the cream and sprinkle with brown sugar crumble.
  3. Dust with powdered sugar if desired. Allow to sit at room temperature before serving.

Notes

Use slightly underripe peaches for a firmer texture. Make the tart a day in advance for enhanced flavors.