This irresistible summer peach tart combines the sweet, juicy flavor of fresh peaches with a crisp, buttery walnut crust.
A delicate cream filling surrounds the peaches, perfectly balancing their fruity sweetness. Created by Chef Giorgos Tsoulis, this dessert brings the ultimate taste of summer to your table.
Enjoy!
Fresh Peach Tart with Creamy Peach Filling and Walnut Crust
Giorgos Tsoulis
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.
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.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
