This recipe layers pastry cream and peach slices on freshly baked puff pastry, topped with a jam glaze. Both the peaches and the cream can be made in advance. Though there are a few steps to assembling the tart, using packaged all-butter puff pastry makes it very easy. Do read labels because many puff pastry manufacturers use artificial ingredients and no real butter in their dough. Look for the Dufour brand for flaky goodness. Note: If you already have jam with seeds, just increase the amount to 3/4 cup and pass it through a fine sieve after heating.
Ingredients
For the pastry cream:
- 4 tablespoons cornstarch
- 1/2 cup granulated sugar
- Pinch of fine sea salt
- 6 egg yolks
- 2 cups whole milk
- 3/4 cup heavy cream
- 2 tablespoons extra virgin olive oil
- 2 teaspoons pure vanilla extract or paste
For the tart:
- 8 medium ripe peaches, about 5 ounces each
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 package frozen puff pastry, about 14 ounces, thawed according to label directions
- All-purpose or whole wheat pastry flour
- 1 medium egg
- 1/2 cup seedless raspberry jam
For serving:
- Extra virgin olive oil
- Best-quality balsamic vinegar of Modena such as Condimento Barili Exclusivi
- Freshly ground black pepper
Directions
To make the pastry cream, in a heat-safe bowl, whisk together the cornstarch, sugar, and salt. Add the yolks and whisk until the mixture is light yellow.
Step 1
Place the milk and the heavy cream in a saucepan and scald them—you should see a light skin start to form as the liquid reaches a simmer, but don’t let it come to a boil. Vigorously whisk 1/4 cup of the liquid into the egg mixture, and then slowly whisk in the rest. Transfer the mixture back to the saucepan and bring to a boil over medium heat, whisking constantly. Let it boil for 3 minutes as you continue to whisk; it should become quite thick.
Step 2
Remove from the heat and transfer to a glass serving bowl, then whisk in the olive oil and vanilla. Let it cool slightly, then press a round of parchment paper over the surface to prevent a skin from forming and chill until cold and firm, about 3 hours or overnight.
Step 3
When you’re ready to assemble the tart, cut each peach into thin slices and place them in a large baking dish or on a wide plate. Drizzle on the honey and olive oil; toss gently to coat and set aside.
Step 4
Heat your oven to 425°F. Scatter a handful of flour on a 17-inch by 13-inch piece of parchment paper and unfold the thawed dough on top of it. Use a rolling pin to roll out the seams; trim as needed to make a neat rectangle—it should be roughly 13 inches by 10 inches. Slide the parchment paper with the dough onto a rimmed sheet pan. With a sharp knife or pizza cutter, score a 1/2-inch border within the edges of the puff pastry without cutting completely through the dough. Prick the inner rectangle of dough lightly with a fork, making an even pattern across the surface. Refrigerate for 15 minutes.
Step 5
Whisk the egg in a small bowl and lightly brush it over the pastry. Bake the tart until it’s puffed and golden, 25 to 30 minutes. Let it cool to room temperature, about 15 minutes (it may deflate a bit). Spread the pastry cream over the inner rectangle, using an offset spatula to smooth the surface. Top with even rows of peach slices. Briefly warm the jam in your microwave and use a clean pastry brush to dab it over the peaches.
Serve right away.
Serves 10
