Fresh Peach Tart with Creamy Peach Filling and Walnut Crust
This elegant peach tart recipe by Chef Giorgos Tsoulis features a buttery walnut crust filled with a silky peach purée and topped with fresh peach slices and a glossy jam glaze. It's a celebration of summer fruit, combining rich textures with vibrant, naturally sweet flavors—perfect for entertaining or a weekend treat.
Ingredients
For the base:
- 250 g all-purpose flour sifted
- ¼ tsp salt
- 90 g powdered sugar
- 200 g butter cold and cut into cubes
- 40 g ground walnuts
- 1 medium egg
For the filling:
- 8 large peaches (5 peeled for the puree)
- 60 ml water
- 140 g granulated sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
For the glaze:
- 3 tbsp peach jam
- 3 tbsp water
Instructions
Prepare the crust:
- In a large bowl, combine the flour, salt, sugar, and cold butter. Using your fingertips (or wearing gloves), rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the ground walnuts and egg. Mix and knead just until a smooth dough forms.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
- Roll the chilled dough between two floured sheets of parchment paper, adding more flour if it sticks.
- Transfer the dough to a 26 cm (10 inch) tart pan with a removable base. Press it into the bottom and sides, then prick all over with a fork. Refrigerate for another 30 minutes.
- Preheat the oven to 190°C (375°F), using convection mode if available.
- Line the chilled tart shell with parchment paper and fill with pie weights (or dried beans/lentils). Bake for 20–25 minutes, or until golden. Remove from oven and let cool.
Prepare the filling:
- Puree 5 of the peeled peaches in a food processor. Transfer to a saucepan with the water, sugar, lemon juice, and cornstarch.
- Simmer over low heat, whisking constantly, until the mixture thickens. Remove from heat and transfer to a bowl.
- Chop the remaining 3 peaches and stir them into the thickened mixture with a wooden spoon.
Assemble the tart:
- Pour the peach puree mixture (without the chopped peaches) into the cooled tart shell and spread evenly.
- Arrange the peach slices decoratively on top.
- Refrigerate the tart for at least 3 hours to set.
Prepare the glaze:
- Blend the peach jam and water in a food processor until smooth. Transfer to a small saucepan and bring to a boil.
- Brush the cooled tart with the glaze before serving.
Notes
Chef’s tip: Use dried beans or lentils as pie weights to keep the crust from puffing during baking.
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