Canned Peach Custard Tart: the Easy Recipe for a Creamy, Flaky and Delicious Summer Dessert!

Peach season is upon us! So, what better way to prepare for it, if not with a delicious dessert? Take notes, because Peach Custard Tart is the one dessert you won't be able to stop making this sunny season! This tart is made with canned peaches (therefore, available all-year round) and puff pastry, quick and easy to make, ideal for breakfast and for a snack for the whole family. It combines three delicious things: puff pastry, custard cream and canned peaches: the cake is shaped as a crown, using a donut mold, which will make the dessert even more spectacular. At the end of cooking time, you'll have a tart that is crunchy on the outside and creamy on the inside, perfect also as a quick dessert to serve at the end of a meal.

What is Peach Custard Tart?

Peach tart, a delightful dessert featuring a flaky puff pastry crust, creamy custard filling, and sweet peach slices, has roots in European pastry traditions. The peach custard tart elevates this classic by combining rich pastry cream with the vibrant flavor of peaches. Originating from the practice of using seasonal fruits in desserts, this tart is both luxurious and comforting. This dessert captures the essence of summer, making it a perfect treat for any occasion.

Tips to Get the Best Peach Custard Tart

• Make sure to whisk the pastry cream constantly while cooking to prevent lumps and achieve a smooth, thick consistency.
• Allow the pastry cream to chill thoroughly in the refrigerator. This helps it set properly and makes it easier to spread over the pastry base.
• Roll out the puff pastry evenly and make slits in the center to allow steam to escape, ensuring a crisp and flaky crust.
• Allow the tart to cool slightly before serving. This helps the pastry cream set and makes slicing easier.

Is This The Same as a Peach Pie?

A peach custard tart features a flaky puff pastry base filled with a creamy custard and topped with peach slices, resulting in a delicate and refined dessert. In contrast, a peach pie typically has a double crust made from pie dough, encasing a filling of peaches mixed with sugar and spices. The pie is baked until the crust is golden and the filling is bubbly, offering a more rustic and hearty dessert. The custard tart is known for its smooth, creamy texture, whereas the peach pie boasts a juicy, fruit-forward filling with a robust crust.

Can I Use Fresh Peaches Instead of Canned Ones?

Yes, you can use fresh peaches instead of canned ones. Ensure they are ripe, peel and slice them, and they will provide a fresher, more vibrant flavor for your peach custard tart.

How Can I Substitute Puff Pastry?

You can substitute puff pastry with pie crust or shortcrust pastry. Both will provide a different texture but still work well for the tart base.

Can I Make This In Advance?

Yes, peach custard tart can be made in advance. Prepare and bake the tart, then store it in the refrigerator for up to two days. Serve chilled or at room temperature.

Is It Best to Eat This When Warm or Cold?

Peach custard tart is best enjoyed cold or at room temperature, as this allows the custard to set properly and the flavors to meld together.

More Peaches Recipes For This Summer!

Peach Pie

Peach Clafoutis

Easy Peach Cobbler

Bullseye Pie

Peach and Cream Cake

How to Store Peach Custard Tart

Store peach custard tart in the refrigerator, covered, for up to two days. Freezing is not recommended as the custard can become watery and the pastry may lose its crispness.

How to Make Peach Custard Tart

Preheat the oven to 375°F (190°C).

Start preparing the custard cream by heating up the milk with the sugar on the stove.

Whisk the egg yolks with the cornstarch and the vanilla extract.

Then, little by little, carefully pour the hot milk while constantly whisking.

Transfer the mixture back onto low heat and cook, whisking around for 5-7 minutes until thick. Pour into a container and cover with plastic wrap. Chill in the fridge.

Roll out the puff pastry and cut into a circle, using the donut mold as a guide.

Then, cut slits into the center.

Put the pastry base into the donut or bundt cake pan. Fill the base with the custard cream.

Fold the excess slits you cut before, on top, forming a crown.

Place each peach slice over the cream, then bake for 40 minutes.

Sprinkle with powdered sugar, and wait for the tart to cool completely before serving.

Cut into slices and enjoy!