It's time for the perfect Summer dessert: my Strawberry Peach Tart! This beauty celebrates some of my favorite fruits of the season. I think you're going to love it, too!
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This Strawberry Peach Tart has a sweet pastry crust filled with strawberry pastry cream, topped with fresh strawberries and peaches! It's a cool, creamy dessert with amazing summer flavor!
If you enjoy this recipe, check out the posts for my Apricot Tart, Peach Cobbler Pound Cake, and Strawberry Crunch Cheesecake!
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Ingredients
Here is everything that you need to make this beautiful fruit tart! Measurements for each of the ingredients is included in the recipe card, below.
Tart Crust Ingredients
- Flour - Provides structure for the crust. I used all-purpose flour.
- Cornstarch - Helps give the crust a crumbly and tender texture.
- Salt - To help balance and enhance the flavor of the crust.
- Unsalted Butter - For moisture and richness; unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you begin.
- Powdered Sugar - For sweetness and keeping the pastry moist. The powdered sugar also helps for a crumbly and tender texture.
- Egg - For moisture and structure. You want your egg to be at room temperature.
Strawberry Pastry Cream Ingredients
- Strawberries - For fantastic flavor! I used fresh strawberries, but frozen will work, too!
- Lemon Juice - To balance the sweetness from the strawberries.
- Sugar - For sweetness. Note that the sugar is divided between the strawberry reduction and the pastry cream.
- Milk - For moisture and richness.
- Heavy (Whipping) Cream - For moisture and creamy richness.
- Vanilla Bean Paste - For wonderful vanilla flavor and beautiful black flecks in the pastry cream!
- Salt - Helps to balance and enhance the flavor of the pastry cream.
- Egg yolks - SIX egg yolks for extra richness!
- Cornstarch - To help the pastry cream to thicken.
- Unsalted Butter - For richness and flavor. The butter will incorporate easier if diced and softened.
Hint: If you don't have milk and cream, you can use half and half instead! Also, this recipe will leave you with some leftover egg whites. Check out my 25+ Recipes Using Egg Whites post for details on how to store them, and some fabulous recipes to use them in!
Instructions
Here's how to whip up this recipe, step by step! More details are included in the recipe card, below.
Making the Crust
Combine the butter and powdered sugar until light and fluffy.
Add egg and mix to combine.
Add dry ingredients and mix to form a soft dough. Chill 30 minutes.
Roll out the crust and line the tart pan. Bake, then allow to cool completely.
Making the Pastry Cream
Cook strawberries, lemon juice, and sugar until berries have softened.
Process strawberry mixture in a food processor, strain, then cook the juice until reduced. Set aside.
Whisk cornstarch, sugar, and egg yolks until smooth. Set aside.
Combine milk, cream, sugar, vanilla bean paste, and salt. Cook until boiling.
Temper the egg mixture with some of the hot cream mixture, then pour the tempered egg mixture into the saucepan.
Cook until thickened, then remove from the heat and mix in butter and strawberry reduction.
Assembling the Tart
Fill cooled crust with pastry cream, smoothing the top.
Top with fresh strawberries and peaches as desired.
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Variations
Here are some delicious variations that can be made to this recipe:
- Change the pastry cream flavor- You can leave the pastry cream as plain vanilla, or change the type of berry that you flavor it with!
- Change the topping- Feel free to mix-and-match your fruit to your preference or what looks good at your local farmer's market.
Equipment
Here are a few pieces of equipment that I used to make this tart:
- Tart Pan - I used a 9" tart pan with removable bottom. I like lighter color pans (as opposed to the darker, nonstick pans) because the crust browns more slowly. The recipe can also be made in a 4" x 14" rectangular tart pan with no alterations to the recipe.
- Pie Weights - Pie weights help to ensure that you have the room that you need for filling. You can buy actual pie weights if you'd like, but I just use black beans. They're cheap and you can use them over and over again.
- Offset Spatula - Not a necessity, but very handy to spread the apricot preserves and cheesecake filling into the crust while keeping your fingers out of the way!
Storage
The tart will keep, covered in the refrigerator, for up to three days, though the crust may start to get soggy the longer you store it.
FAQs
Absolutely! You can leave the pastry cream as vanilla or use another berry to flavor it. You can also feel free to mix-and-match your fruit toppings to your preference!
Yes! Check out my 25+ Recipes Using Egg Whites post for details on how to store them, and some fabulous recipes to use them in!
Other Recipes You May Like
Strawberry Peach Tart
Ingredients
Sweet Pastry Crust
- 1 ½ cups flour (I used all-purpose flour)
- 2 Tablespoons cornstarch
- pinch salt
- ½ cup unsalted butter, at room temperature (1 stick)
- ¾ cup powdered sugar
- 1 egg, at room temperature
Strawberry Reduction
- 8 oz strawberries, quartered
- 2 teaspoon lemon juice
- 2 teaspoon sugar
Strawberry Pastry Cream
- 1 cup whole milk
- 1 cup heavy (whipping) cream
- ½ cup sugar, divided
- 1 tablespoon vanilla bean paste (see note)
- pinch salt
- 6 egg yolks
- ¼ cup cornstarch (see note)
- 4 Tablespoons unsalted butter, diced and softened (½ stick)
- ¼ cup strawberry reduction, from above
- pink food coloring, if desired (see note)
Toppings
- fresh strawberries
- fresh peaches
Instructions
For Crust
- In a small bowl, combine flour, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer, combine the butter and powdered sugar. Beat until light and fluffy, scraping down the sides of the bowl as needed.
- Add egg and mix to combine. If your egg is a little cool the butter may look a bit curdled, but the crust will still turn out fine!
- Add flour mixture and mix until barely combined. Pour the mixture out onto the countertop and gently knead into a ball. Form the dough into a disc, wrap tightly, and refrigerate for 30 minutes.
- Grease a 9" tart pan with removable bottom (see note) and set aside.
- After chilling, turn the dough out onto a lightly floured surface. Roll to about ¼" thickness and line the prepared pan. (Any leftover dough is great for making shapes for garnish or saving for mini tartlets.) Place the crust in the refrigerator to chill while the oven preheats to 350° F.
- Place the chilled crust on a baking sheet. Line the crust with foil and fill with pie weights (see note). Bake 10 minutes, then remove foil/weights and bake for an additional 10 minutes, or until the edges are golden. Allow the crust to cool completely in the pan.
For Strawberry Reduction
- In a medium saucepan, combine strawberries, lemon juice, and sugar. Cook over medium heat until juice simmers and berries have softened.
- Transfer mixture to the bowl of a food processor. Pulse the mixture until smooth. Using a fine mesh strainer, strain the berry mixture, returning the juice to the saucepan. You should have about ½ cup juice.
- Cook juice over medium-low heat until reduced to about ¼ cup. Remove from the heat and set aside.
For Pastry Cream
- In a small bowl, combine cornstarch (see note), ¼ cup sugar, and egg yolks. Whisk until smooth. Set aside.
- In a medium saucepan, combine milk, cream, ¼ cup sugar, vanilla bean paste (see note), and salt. Cook mixture oven over medium heat until it reaches a boil. Remove from the heat.
- Using a heatproof measuring cup, pour about one cup of the hot cream mixture into the egg mixture, whisking constantly. This step tempers the eggs. Once the mixture is combined, pour the tempered egg mixture into the saucepan with the cream mixture.
- Cook pastry cream over medium heat, stirring constantly, until it just starts to boil. Mixture will thicken as it cooks.
- Remove the pan from the heat, and whisk the pastry cream until it cools slightly. Mix in butter and strawberry reduction until fully incorporated.
- Pour the pastry cream into a medium bowl. Cover with plastic, pressing the wrap to the surface of the pastry cream to ensure it doesn't form a skin. Refrigerate until completely cooled, at least 3 hours.
Assembly
- Fill cooled crust with pastry cream, smoothing the top. Top with fresh strawberries and peaches as desired.
- The tart will keep, covered in the refrigerator, for up to three days, though the crust may start to get soggy the longer you store it.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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