Caramelized Peach Tart with Brown Sugar Crumble

A slice of the Caramelized Peach Tart sits on a antique plate with more plates and the tart in the background.

5 from 3 votes

Caramelized Peach Tart with Brown Sugar Crumble

This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. While this recipe contains several component parts all of them can be made ahead and the tart assembled on the day of serving.

Prep Time2

Total Time2

Course: Dessert, Tarts

Cuisine: American

Keyword: Brown Sugar Crumble, Caramelized Peach Tart, Peach Tart

Servings: servings

Calories: 434kcal

Author: Helen S Fletcher

Equipment

9x1 inch Tart Pan with removable bottom

Ingredients

9" Pastry Shell

1 cup all-purpose flour (140 grams)
¼ cup cake flour (25 grams)
⅓ teaspoon baking powder
6 tablespoons unsalted butter, cold
3 tablespoons granulated sugar (35 grams)
1 large egg

Pastry Cream

⅞ cup milk, hot* (1 cup less 2 tablespoons)
3 large egg yolks
⅓ cup granulated sugar (65 grams)
2 tablespoons all-purpose flour (17 grams)
1 teaspoon pure vanilla
⅓ cup heavy cream
*Whole or 2% milk may be used.

Almond Paste Simple Syrup

¼ cup water
1 tablespoon light corn syrup
3 tablespoons granulated sugar (42 grams)

Almond Paste

½ cup + 1 tablespoon almond flour (70 grams)
½ cup + 1 tablespoon powdered sugar (70 grams)
1 ½ tablespoons simple syrup from above
1 ½ teaspoon almond extract

Brown Sugar Crumble

⅓ cup all-purpose flour (45grams)
⅓ cup dark brown sugar, packed (65 grams)
½ teaspoon salt
3 tablespoons unsalted butter, cold (45 grams)
2 ounces almond paste (60 grams)

Caramelized Peaches

3 cups peaches*
4 tablespoons butter (58 grams)
½ cup granulated sugar (100 grams)
2 tablespoons corn syrup
2 tablespoons amaretto liqueur**
*About 3 medium peaches slightly underripe
**substitute 1 teaspoon almond extract if desired

Instructions

9" Pastry Shell - please see photos for making the shell at Almond Raspberry Tart.

To make in a processor: Place the flours and baking powder in the food processor. Process to mix briefly. Cut the cold butter into pieces. Place the butter in a circle over the flours. Process until finely cut in. Add the sugar; process briefly. Add the egg and yolk and process until a ball forms.
To make in a mixer: Combine the flours, baking powder and butter in mixer bowl. Beat with the paddle attachment until the butter is cut in very finely. Add the sugar; mix briefly. Add the egg and yolk; mix on medium speed until it comes together in a ball.
Spray only the center bottom of the pan only with a releasing spray.
Save a small piece of dough about the size of a large marble in case the crust needs to be patched. Divide the remaining dough in half (175 grams or 6 ounces). Divide one piece in half again (85 grams or 3 ounces). Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope. Lay against one half edge of the pan. Repeat with the other quarter, overlapping the pieces slightly. Press into the side of the shell, sealing the two pieces together.
Flatten the remaining half of the dough into a circle. Place it in the bottom of the pan. With the heel of your hand, press the dough outward toward the edge. Continue to work the dough outward with your fingers and lastly, seal the seam. Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.
Prick the tart bottom with a fork. Place on a baking sheet and bake for 12 to 15 minutes if partially baking or 18 to 22 minutes until a rich golden brown if fully baking. Cool; fill and finish as directed.
If cracks appear, use the reserved dough to patch them with a small spatula while the pastry is hot. There is no need to bake it again.
The unbaked pastry shell can be made several months in advance, frozen in its pan, and wrapped well in foil. Bake as directed adding a bit more time to account for the freezing. Cool before using.

Pastry Cream - step by step photos can be found on Pastry Cream using the ingredients in this recipe.

Whisk the egg yolks and sugar together in a bowl. Whisk in the flour.
Add the milk slowly, whisking well and scraping the corners of the bowl with a rubber spatula to make sure all of the egg yolk mixture is incorporated.
Strain the mixture into a saucepan and place over medium heat.
Stirring constantly, bring to a boil. Boil for 1 minute. Remove from the heat and add the vanilla. Pour into a storage container, cover the surface with plastic wrap, poke a few holes in it and let it cool. Refrigerate overnight to chill or it can be frozen for several months. Thaw in the refrigerator where it can be held for 3 or 4 days.
When ready to use, whip the cream to medium stiff peaks. Remove to a bowl. Place the pastry cream in the mixing bowl and beat with a paddle until smooth. Fold in the cream.

Almond Paste - see step by step photos at my post Almond Paste.

Simple Syrup: Combine the water and corn syrup in a small saucepan. Add the sugar and stir to combine. Bring to a boil oil and boil for 2 minutes. Remove from the heat and cool.
Almond Paste: Combine the almond flour and powdered sugar in the processor bowl. Process briefly to mix well.
Combine the simple syrup and almond extract. Stir well. Pour over the dry ingredients in the processor in a circle. Process until it just starts to come together. However, it should come together when a small amount is pinched. If it is too dry, add more simple syrup very sparingly, just a a teaspoon at a time. If too wet, add a bit more almond flour.
Combine the simple syrup and almond extract. Stir well. Pour over the dry ingredients in the processor in a circle. Process until it appears like sand. However, it should come together when a small amount is pinched. If it is too dry, add more simple syrup very sparingly, just a bit at a time. If too wet, add a bit more almond flour.
Pour it our onto a work area and push it together. Knead it several times; then shape into a log. Wrap in film and refrigerate for about an hour.
This can be made a week ahead and refrigerated or frozen for months well wrapped. Thaw to use.

Baked Brown Sugar Crumble

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Place everything in the processor bowl and pulse just until crumbly. Do not overprocess. You want fairly large crumbs.
Spread the crumbs out. Bake about 7 to 10 minutes or until golden.
If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot. Cool. If the crumbs are too big, smash them between your hands.
Store in an airtight container at room temperature. for up to a week at room temperature. Try not to eat them.

Caramelized Peaches

Peel the peaches or blanch them in boiling water to loosen the skin. My preferred way to place them in boiling water for 30 seconds or more until the skins will slip off. The riper the peach, the easier the skin comes off. Run under cold water and just pull the peels off. For a complete discussion of peaches with photos, please see my post All About Peaches
Cut the peaches in about ½" pieces. They shoudn't be too thin or they will reduce in size as they cook.
Place the all the ingredients except the peaches in a skillet large enough to hold the peaches.Bring to a boil and boil for several minutes to reduce the mixture. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened.
Cool Completely. This may be made a day or two ahead and stored in the refrigerator.

Assembly

If the tart shell has not been baked, bake it now and cool it completely.
After combining the pastry cream with the whipped cream, Spread it into the bottom of the baked tart shell.
Spread the caramelized peaches over the pastry cream and top with the brown sugar crumble.
If you wish to finish the tart with powdered sugar, cut strips of paper about ¾" wide. Arrange them on top of the tart. Sprinkle heavily with powdered sugar. Carefully remove the paper strips.
Store the tart in the refrigerator. Allow the tart to sit at room temperature for about 20 to 30 minutes to take the chill off.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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Have the crust, pastry cream, almond paste (if making) brown sugar crumble, and peach filling made ahead as stated in the recipe.

Reduce the liquid in the cooked peaches enough to coat them generously but remember they will thicken more upon chilling.

The assembly of the finished tart can be done the day ahead.

Serve the slightly cool but not cold. It can also be served at room temperature as long as the room is cool.

Store any leftovers in the refrigerator.

Nutrition