Peach tart

The tart which I baked for appreciating my 15 k followers on Instagram. Well, as said in sentence: ‘Enjoy every moment in life’ it is a good excuse for eating tasty cake. The crust is made of classic shortbread pastry with ideal proportions I worked out recently. It tastes heavenly butter-y, is flaky and melts in your mouth. The filling made of peaches, dark sugar and whisky is so yummy that you will crave to devour it direct from the saucepan before the tart will be filled. Try to stem yourself nevertheless – the whole tart is even better. Enjoy!


1 tart 12 inch x 4.5 inch


Ingredients for base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2  cups flour


  • 2 tablespoons butter
  • 1/3 cup Muscovado sugar
  • 1 tablespoon Cognac or whisky
  • ½ teaspoon cinnamon
  • pinch of salt
  • 300 g peaches (fresh, canned or frozen)
  • 2 tablespoons corn starch


  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar



Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: place butter, sugar and Cognac (whisky) in a saucepan and heat until sugar and butter have melted. Add salt and cinnamon, mix together. Add peaches (peeled and cut in small pieces) and corn starch. Simmer 2-3 minutes until the mixture thickens slightly. Set aside to cool. Note: if you use frozen peaches add them (still frozen) to the saucepan without corn starch and boil for 10-12 minutes until tender. Add corn starch only when peaches are ready.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Pour the peach mixture over pastry base and smooth evenly. Cover with the second layer of pastry. You can shape it like braid, rope, lattice or make holes in a solid surface. Beat the egg yolk with milk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


The peach filling is inspired by the Linda Lomelino's recipe, however I changed proportion and procedure.

Category: Pastries/tarts.

Tags: peach.