If you’ve been searching for the perfect summer dessert, this strawberry peach tart recipe is exactly what your table has been missing. The combination of ripe, juicy peaches and sweet strawberries nestled in a buttery pastry cream-filled tart shell is the kind of thing that disappears within minutes at any gathering.
It’s visually stunning, surprisingly simple to pull together, and tastes like pure summer in every bite.
The classic version of this tart features a crisp, buttery shortcrust pastry shell, a luscious vanilla pastry cream filling, and a beautifully arranged topping of fresh sliced peaches and whole or halved strawberries. A light apricot glaze brushed over the fruit gives it that polished, patisserie-style finish.
What makes this recipe work so well is the contrast of textures. You get the snap of the pastry, the silky cool cream, and the tender, juicy fruit all in one forkful. The peaches bring a floral sweetness while the strawberries add a bright, slightly tangy note that keeps everything balanced.
This is the tart you bring to a summer dinner party. It’s the one that earns the “did you really make this?” compliments.
Peach Tart Recipe is another wonderful way to showcase ripe summer peaches if you want to explore more peach-forward baking.
Why You’ll Love This Strawberry Peach Tart Recipe
This tart hits all the marks for a truly memorable summer dessert.
It looks like something from a French bakery window, but it doesn’t require professional pastry skills to pull off.
The pastry cream filling can be made a full day ahead, so most of the work is done before your guests even arrive.
Fresh peaches and strawberries are at their absolute peak from June through August, which is exactly when you’ll want this recipe in your back pocket.
The tart is served chilled or at room temperature, making it a low-stress option for entertaining since there’s no last-minute oven juggling.
Here’s why readers keep coming back to this recipe:
- No lattice work or complicated crimping needed since the pastry goes into a tart pan and is simply pressed or rolled in
- The pastry cream sets firm enough to slice cleanly, so every serving looks just as beautiful as the first
- Both fruits are easy to find at farmers’ markets and grocery stores during summer
- The apricot glaze keeps the fruit looking glossy and fresh for hours, even at room temperature
- It’s an impressive make-ahead dessert that actually benefits from sitting in the fridge, since the cream sets more fully overnight
- Customizable with whatever stone fruit or berries look best at your market that week
You might also enjoy: Peach Tart with Puff Pastry Recipe for an even quicker shortcut version using store-bought pastry.
Ingredients
This tart uses classic French pastry techniques, but every component is approachable for home bakers. Here’s a breakdown of what you’ll need and why each ingredient matters.
The shortcrust pastry relies on cold butter to create those satisfying, tender layers. The pastry cream gets its silky body from egg yolks and a bit of cornstarch, which also prevents weeping when chilled. The apricot glaze is optional but highly recommended for both appearance and keeping the fruit fresh longer.
For the Shortcrust Pastry (Pâte Sucrée):
- 1 ¼ cups (155g) all-purpose flour
- â…“ cup (40g) powdered sugar
- ¼ teaspoon fine salt
- ½ cup (113g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Vanilla Pastry Cream:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
For the Fruit Topping:
- 3 medium ripe fresh peaches (about 1 lb / 450g), pitted and sliced
- 1 cup (150g) fresh strawberries, hulled and halved
- 3 tablespoons apricot jam
- 1 teaspoon water
Read Also: Fruit Tart Recipe
Kitchen Equipment Needed
Having the right tools makes this tart much easier to assemble and helps guarantee a clean, beautiful result.
A 9-inch removable-bottom tart pan is truly essential here. It lets you unmold the tart cleanly without disturbing the pastry shell, and the fluted sides create that elegant bakery look. A pastry brush for the glaze and a sharp chef’s knife for slicing peaches neatly are also key.
- 9-inch removable-bottom tart pan (fluted, non-stick)
- Food processor or large mixing bowl and pastry cutter
- Rolling pin
- Medium saucepan for the pastry cream
- Whisk
- Mixing bowls (at least two, in different sizes)
- Fine-mesh sieve or strainer
- Pastry brush for the apricot glaze
- Plastic wrap for chilling the dough and pastry cream
- Pie weights or dried beans for blind baking the crust
- Parchment paper
- Sharp chef’s knife and cutting board
- Offset spatula for spreading the pastry cream evenly
Read Also: Easy Pie Crust Recipe
Recommended Products for This Recipe
These are products that can genuinely elevate your strawberry peach tart experience, chosen for quality, performance, and value.
1. Wilton 9-Inch Non-Stick Removable Bottom Tart Pan
A fluted tart pan with a removable bottom is the single most important tool for this recipe. The non-stick surface means the pastry releases cleanly every time, and the removable bottom lets you present the tart on a board or cake stand without any awkward juggling. It produces those beautiful scalloped edges that make the tart look like it came from a real patisserie.
2. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
The pastry cream filling is the heart of this tart, and the quality of your vanilla extract matters more than you might expect. Nielsen-Massey’s Madagascar bourbon vanilla is rich, floral, and complex in a way that generic store-brand extracts simply cannot match. A teaspoon and a half in the pastry cream transforms it from ordinary to genuinely memorable.
3. OXO Good Grips Bench Scraper and Pastry Scraper
When pressing and rolling out shortcrust pastry, a bench scraper is one of those tools you’ll wonder how you lived without. It helps you lift and fold the dough without tearing it, cleanly portions the excess, and makes moving the rolled pastry from the counter to the tart pan far easier. Especially helpful for beginners.
4. Bonne Maman Apricot Preserves
The apricot glaze brushed over the finished tart is what gives it that gorgeous, professional shine. Bonne Maman’s apricot preserves are the gold standard for this, with a bright, clean flavor that doesn’t compete with the fruit. They melt down beautifully with a splash of water to create a smooth, glossy glaze every time.
5. Ateco Offset Spatula Set
Spreading pastry cream smoothly and evenly into the tart shell is much easier with an offset spatula than with a regular spoon or butter knife. The angled blade lets you work right up to the fluted edges without smearing cream onto the sides. This set comes in multiple sizes and is useful for every kind of pastry and cake work.
The same flaky, buttery crust used here is also wonderful in a Peach Galette, if you’d like a rustic, no-pan-needed variation for comparison.
Step-by-Step Instructions
Step 1: Make the Shortcrust Pastry Dough
- Measure 1 ¼ cups (155g) of all-purpose flour and add it to the bowl of a food processor (or a large mixing bowl if working by hand). Add ⅓ cup (40g) of powdered sugar and ¼ teaspoon of fine salt. Pulse or whisk briefly to combine the dry ingredients.
- Add ½ cup (113g) of cold unsalted butter, cut into small cubes. The butter must be very cold; if it has softened at all from handling, pop it back in the freezer for 10 minutes before using. Cold butter creates steam in the oven, which makes the crust tender and flaky rather than dense.
- Pulse the food processor 10 to 12 times in short bursts until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible. If working by hand, use your fingertips or a pastry cutter to work the butter into the flour until you reach the same texture. Do not overwork.
- Add 1 egg yolk and pulse just once to incorporate it. Then add ice water, 1 tablespoon at a time, pulsing briefly after each addition. Stop as soon as the dough begins to come together when pressed between your fingers; it should just hold its shape without being sticky. You will likely need 2 to 3 tablespoons of water total.
- Turn the dough out onto a lightly floured surface. Gently press it together into a flat disc, handling it as little as possible. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days ahead. Resting the dough is important because it allows the gluten to relax, which prevents shrinkage during baking.
Step 2: Blind Bake the Tart Shell
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 to 8 minutes. This makes it pliable enough to roll without cracking.
- On a lightly floured surface, roll the dough out into a circle about 11 to 12 inches (28 to 30cm) in diameter and approximately â…› inch thick. Work from the center outward, rotating the dough a quarter turn after each roll to keep it even and prevent sticking. Add a tiny dusting of flour to the surface if the dough starts to stick.
- Carefully lift the dough by rolling it loosely around your rolling pin, then unroll it over the tart pan. Gently press the dough into the bottom and up the fluted sides of the pan. Try not to stretch the dough; instead, lift and press it into place. Any tears can be patched with small pieces of leftover dough pressed firmly into place.
- Trim any excess dough hanging over the edge by rolling the rolling pin across the top of the pan. This gives a perfectly clean edge.
- Prick the bottom of the pastry shell all over with a fork. This “docking” step prevents large air bubbles from forming during baking.
- Cover the pastry shell loosely with plastic wrap and refrigerate for another 20 to 30 minutes. This rest keeps the fat in the dough cold so the shell holds its shape in the oven.
- Preheat your oven to 375°F (190°C). Once the shell has chilled, place a sheet of parchment paper over the dough and fill it with pie weights, dried beans, or uncooked rice to weigh the pastry down during baking.
- Bake for 15 minutes, then carefully remove the parchment and weights. Return the shell to the oven and bake for another 10 to 12 minutes, or until the bottom looks dry and pale golden in color. It does not need to be deeply browned at this stage. Remove from the oven and set on a wire rack to cool completely before filling.
Step 3: Make the Vanilla Pastry Cream
- Pour 2 cups (480ml) of whole milk into a medium saucepan. Add ¼ cup (50g) of the granulated sugar. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Do not let it boil at this stage; you want it steaming and just barely bubbling around the edges.
- While the milk heats, whisk 4 large egg yolks and the remaining ¼ cup (50g) of granulated sugar together in a medium mixing bowl until the mixture turns pale yellow and slightly thickened, about 1 to 2 minutes. Add 3 tablespoons of cornstarch to the egg yolk mixture and whisk vigorously until completely smooth with no lumps. The cornstarch is what prevents the cream from curdling and gives it that luscious, spoonable texture.
- Once the milk is steaming hot, begin tempering the eggs. This is the most important technique in this recipe; it prevents the hot milk from scrambling the eggs. Slowly pour about ½ cup (120ml) of the hot milk mixture into the egg yolk mixture in a thin, steady stream, whisking constantly and vigorously as you pour.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, again whisking constantly. Reduce the heat to medium-low.
- Cook the pastry cream, stirring continuously with the whisk (making sure to scrape the bottom and corners of the pan), for 3 to 5 minutes until it thickens significantly. It should bubble a couple of times and look like thick pudding. Do not stop stirring during this phase or the cream may scorch or become lumpy.
- Remove the pan from the heat immediately. Add 2 tablespoons of unsalted butter and 1 ½ teaspoons of pure vanilla extract. Stir until the butter is fully melted and incorporated; it makes the cream extra smooth and glossy.
- Pour the hot pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked bits. Press a piece of plastic wrap directly onto the surface of the cream, making sure the plastic is touching the cream all the way to the edges. This prevents a skin from forming as it cools.
- Refrigerate the pastry cream for at least 2 hours, or until cold and firm. It can be made up to 2 days ahead.
Step 4: Prepare the Fruit
- Wash your fresh peaches and strawberries gently under cool water and pat them completely dry with paper towels. Any excess moisture will make the tart soggy and dilute the glaze.
- To slice the peaches, cut each peach in half along its natural seam and twist gently to separate the two halves. Remove the pit with a spoon or your fingers. Place each half cut-side down on the cutting board and slice into even pieces about ¼ inch (6mm) thick. Consistent thickness looks more elegant and ensures even bite sizes. If your peaches are very ripe and slippery, a sharp knife makes this much easier.
- Hull the strawberries by inserting the tip of a paring knife at an angle around the green stem and pulling it away. Slice the strawberries in half vertically from top to bottom.
- Set the prepared fruit aside on a plate lined with paper towels. If your peaches are very juicy, gently pat the cut surfaces dry right before arranging them on the tart.
Step 5: Fill and Assemble the Tart
- Remove the chilled pastry cream from the refrigerator. Whisk it briefly until it is smooth and spreadable; chilling can make it slightly stiff.
- Carefully remove the tart shell from the pan by placing it on top of a can or jar and letting the outer ring drop away. Slide the tart shell off the metal base and onto your serving plate or board. If the bottom seems fragile, feel free to leave it on the metal base.
- Using an offset spatula, spoon the pastry cream into the tart shell and spread it in an even layer all the way to the fluted edges. You want a layer about ¾ to 1 inch thick. Smooth the top as evenly as possible.
- Arrange the peach slices in overlapping concentric circles on top of the pastry cream, starting at the outer edge and working toward the center. As you get to the center, fill in the gaps with halved strawberries, placing them cut-side down for the neatest look. The goal is a pattern that looks abundant and colorful without being messy. You can alternate peach slices and strawberry halves for a more casual, mixed arrangement if you prefer.
Step 6: Apply the Apricot Glaze
- Combine 3 tablespoons of apricot jam with 1 teaspoon of water in a small saucepan. Heat over low heat, stirring until the jam melts and becomes liquid, about 1 to 2 minutes. If your jam has large chunks of fruit, press the glaze through a fine-mesh sieve to strain out the solids.
- Remove the glaze from the heat. Using a pastry brush, gently brush the warm glaze over all the fruit, coating every piece lightly. Work quickly but gently so you don’t disturb the arrangement. The glaze adds a lovely shine, enhances the color of both fruits, and forms a light protective barrier that keeps the fruit looking fresh.
- Allow the glaze to set for 10 to 15 minutes before serving. You can refrigerate the assembled tart for up to 4 hours before serving.
For more inspiration with stone fruit galettes, check out this Blackberry Peach Galette Recipe.
Tips for Success
A few key techniques separate a tart that looks and tastes truly special from one that’s just okay.
Take your time with the pastry cream, especially during the cooking step. Rushing it or raising the heat too high can cause scrambling or scorching at the bottom. Steady, medium-low heat and constant stirring are the secrets to silky cream every time.
- Keep everything cold for the pastry. If your butter softens or your dough becomes sticky while you’re rolling, slide it onto a baking sheet and refrigerate it for 10 minutes before continuing.
- Don’t skip the blind bake. Pre-baking the shell before filling it is essential. A raw crust will not cook through under the cold pastry cream, and you’ll end up with a soggy, underdone bottom.
- Use ripe but firm peaches. Very ripe peaches are beautiful for eating out of hand, but overripe peaches will release too much juice onto your tart. Look for peaches that yield slightly to pressure but hold their shape when sliced.
- Choose the prettiest strawberries in the carton for the topping. Since they’re front and center, their appearance matters. Reserve any bruised or irregular berries for smoothies or jam.
- Whisk the pastry cream smooth before filling the tart. Cold cream can stiffen into lumps; a quick vigorous whisking brings it back to a spreadable consistency.
- Taste your fruit before assembling. If peaches or strawberries are under-sweet, toss them lightly with a teaspoon of sugar and let them macerate for 15 minutes before arranging them on the tart.
- Chill the assembled tart for at least 30 minutes before serving so the cream sets up and slicing is clean and neat.
- Use a sharp knife dipped in hot water and wiped dry to cut clean slices without dragging the fruit arrangement.
Another stunning summer option you’ll want to try: Blueberry Peach Galette Recipe.
Serving Suggestions
This tart is elegant enough to serve on its own and generous enough to carry a whole table.
It pairs beautifully with a lightly sweetened dollop of freshly whipped cream or a small scoop of good vanilla bean ice cream, which melts slightly into the chilled pastry cream in the most delicious way.
For a more sophisticated finish:
- Serve with a cold glass of sparkling Prosecco or a peach Bellini for a summer brunch or afternoon tea
- Add a light dusting of powdered sugar right before serving for a simple but elegant presentation
- Pair alongside a bowl of Strawberry Sauce for guests who want an extra hit of fruity flavor
- Offer crème fraîche on the side instead of whipped cream for a tangier, more European-style accompaniment
- Plate individual slices with a few extra fresh strawberry halves scattered around for color
- Serve at an outdoor garden party alongside other light summer desserts like a fruit salad and shortbread cookies
- Bring the tart whole to a potluck or dinner party and slice it tableside for a dramatic presentation moment
Variations to Try
Once you’ve made the classic version, there are so many beautiful directions you can take this tart.
Swapping the fruit is the easiest place to start. Almost any combination of fresh summer fruit works beautifully over vanilla pastry cream.
- Raspberry peach tart: Replace the strawberries with fresh raspberries for a brighter, more tart flavor profile
- Mango strawberry tart: Use ripe mango slices in place of peaches for a tropical twist that’s stunning in color
- Blueberry nectarine tart: Swap peaches for nectarines (no need to peel) and add fresh blueberries for a deeper, jewel-toned topping
- Almond cream tart: Replace the vanilla pastry cream with frangipane (almond cream) and bake the fruit directly in the cream for a different texture entirely
- Chocolate pastry cream version: Melt 2 oz of dark chocolate into the hot pastry cream for a rich, dark filling that pairs unexpectedly well with the bright summer fruit
- Honey glaze variation: Replace the apricot glaze with warmed honey thinned with a tiny splash of orange juice for a more floral, amber finish
- Mini tart version: Use individual mini tart pans (3 to 4 inch) and make individual single-serving tarts for a party or plated dessert
You might also love the bars-style format in this Peach Crumble Bars Recipe.
Storage and Reheating
This tart is best assembled and served the same day, but the individual components can all be made ahead to make day-of assembly quick and easy.
Once assembled, the tart holds well in the refrigerator for up to 24 hours before the pastry cream begins to soften the crust. After that point, the bottom can become slightly less crisp, though it still tastes excellent.
- Uncooked pastry dough: Wrap tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw overnight in the refrigerator before rolling.
- Baked tart shell (unfilled): Store at room temperature, covered loosely, for up to 1 day. If making further ahead, wrap in plastic wrap once fully cooled and freeze for up to 2 weeks.
- Pastry cream: Store in the refrigerator with plastic wrap pressed directly on the surface for up to 2 days.
- Assembled tart: Cover loosely with plastic wrap (avoid pressing it onto the fruit) and refrigerate for up to 24 hours. Remove from the refrigerator 15 minutes before serving to take the chill off.
- Reheating: This tart is not meant to be reheated. The pastry cream must remain cold, and warming the tart would cause the cream to become too soft and potentially separate. Serve chilled or at cool room temperature only.
- Freezing: The assembled tart does not freeze well due to the pastry cream filling. The texture suffers significantly upon thawing.
Read Also: Peach Pie Recipe
Nutritional Facts
The following values are approximate per serving, based on a 9-inch tart cut into 8 slices.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 135mg |
| Sodium | 95mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 1.5g |
| Total Sugars | 22g |
| Protein | 6g |
| Vitamin C | 18mg |
| Calcium | 80mg |
| Iron | 1.2mg |
Note: These values will vary depending on the exact size of your fruit, the thickness of your pastry shell, and how much pastry cream you use. Smaller slices will naturally be lower in calories.
You might also enjoy a lighter dessert pairing with this Fruit Salad Recipe.
Health Benefits of Key Ingredients
This tart isn’t just delicious; it has some genuinely nourishing qualities thanks to the fresh fruit at its center.
Eating a slice of fruit tart is obviously an indulgence rather than a health food, but understanding what these key ingredients bring nutritionally makes it feel even better to enjoy.
Here’s what the star ingredients bring to the table:
- Peaches are rich in vitamins C and A, which support immune function and skin health. They also contain potassium for heart health and are a good source of dietary fiber, which supports healthy digestion.
- Strawberries are one of the most antioxidant-rich fruits you can eat. They’re high in vitamin C, folate, and manganese, and research suggests that regular consumption may help lower inflammation and support cardiovascular health.
- Eggs (in the pastry cream) provide high-quality protein, healthy fats, and key nutrients like choline, which is essential for brain function and development.
- Butter provides fat-soluble vitamins A, D, E, and K2, which are necessary for proper absorption of other nutrients. Used in moderate amounts as part of a balanced diet, it adds both flavor and nutritional value.
- Whole milk contributes calcium, phosphorus, and vitamin B12 to the pastry cream, all of which are important for bone health and energy metabolism.
For a fruit-forward drink that makes great use of summer peaches, this Peach Smoothie Recipe with Yogurt is a wonderful option.
Frequently Asked Questions
1. Can I use frozen peaches instead of fresh?
You can use frozen peaches in a pinch, but fresh peaches produce a much better result for this tart.
Frozen peaches release a significant amount of liquid as they thaw, which can make the topping watery and prevent the glaze from adhering properly. If using frozen, thaw them fully, drain off all excess liquid, and pat the slices very dry with paper towels before arranging them on the tart.
2. Can I make the pastry cream without whole milk?
Whole milk gives the pastry cream its rich, creamy texture and full flavor.
You can substitute 2% milk, though the cream will be slightly thinner. Avoid skim milk entirely, as the cream may not set up firmly enough. Plant-based milks like oat milk or full-fat coconut milk can also work, though the flavor will be noticeably different.
3. My tart shell shrank during baking. What went wrong?
Tart shell shrinkage almost always comes down to two things: the dough was overworked (developing too much gluten), or it was not chilled long enough before blind baking.
Make sure you chill the dough at least 1 hour before rolling, and chill the lined tart shell again for 20 to 30 minutes before it goes in the oven. Also, do not stretch the dough when pressing it into the pan; instead, lift and press.
4. How do I know when the pastry cream is done cooking?
The pastry cream is done when it has thickened enough to coat the back of a spoon and leaves a clear path when you draw your finger across it.
It should look like a thick pudding and should have come to a full bubble at least once during cooking. If it still looks thin and watery after 5 minutes of stirring over medium-low heat, increase the heat very slightly and keep stirring.
5. Can I make this tart gluten-free?
Yes, with some adjustments. Replace the all-purpose flour in the pastry with a 1:1 gluten-free flour blend that contains xanthan gum.
The texture will be slightly more fragile than a traditional pastry, so handle it gently. The cornstarch in the pastry cream is already gluten-free, and the rest of the recipe requires no other substitutions. Be sure to check that your apricot jam is also gluten-free (most are, but always verify).
Read Also: Strawberry Cheesecake Recipe
Strawberry Peach Tart
Equipment
- 9-inch removable-bottom tart pan - fluted, non-stick
- Food processor - or large mixing bowl and pastry cutter
- Rolling Pin
- Medium saucepan - for pastry cream
- Whisk
- Mixing bowls - at least two, in different sizes
- Fine-mesh sieve - or strainer
- Pastry brush - for apricot glaze
- Plastic wrap - for chilling
- Pie weights - or dried beans for blind baking
- Parchment paper
- Sharp chef's knife
- Cutting board
- Offset spatula - for spreading pastry cream evenly
- Bench scraper - optional, for handling dough
Ingredients
- 1 ¼ cups all-purpose flour - 155g
- â…“ cup powdered sugar - 40g
- ¼ teaspoon fine salt
- ½ cup unsalted butter - 113g, cold, cut into small cubes
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Vanilla Pastry Cream
- 2 cups whole milk - 480ml
- ½ cup granulated sugar - 100g, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
For the Fruit Topping
- 3 ripe fresh peaches - about 1 lb / 450g, pitted and sliced
- 1 cup fresh strawberries - 150g, hulled and halved
- 3 tablespoons apricot jam
- 1 teaspoon water
Instructions
- Make the pastry: Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Add egg yolk and ice water, pulsing until dough just comes together. Shape into a disc, wrap in plastic, and chill for 1 hour.
- Roll and fit the dough: On a floured surface, roll dough into an 11-inch circle. Press into a 9-inch tart pan, trim excess, and prick bottom with a fork. Chill for 20-30 minutes.
- Blind bake: Preheat oven to 375°F. Line the chilled shell with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 10-12 minutes more until pale golden. Cool completely.
- Make pastry cream: Heat milk with half the sugar until steaming. Whisk egg yolks with remaining sugar and cornstarch until smooth. Temper the eggs by slowly adding hot milk while whisking. Return to heat and cook, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla, then strain and chill with plastic wrap on the surface.
- Prepare the fruit: Wash and dry peaches and strawberries. Slice peaches into ¼-inch thick pieces. Hull and halve strawberries. Pat fruit dry if very juicy.
- Assemble: Whisk chilled pastry cream until smooth. Spread evenly into the cooled tart shell. Arrange peach slices in overlapping concentric circles, filling gaps with strawberry halves.
- Glaze: Warm apricot jam with water until melted and smooth. Brush glaze gently over the fruit. Let set for 10-15 minutes before serving.
Notes
- Pastry cream tip: Whisk the pastry cream vigorously before filling the tart if it has stiffened in the fridge. This brings it back to a smooth, spreadable consistency.
- Fruit selection: Choose ripe but firm peaches that yield slightly to pressure. Overripe peaches will release too much juice and make the tart soggy.
- Blind baking: Don’t skip blind baking the crust—a raw shell won’t cook through under the cold pastry cream filling and will become soggy.
- Make ahead: The pastry dough can be made up to 2 days ahead and refrigerated. The pastry cream can also be made 2 days in advance. The baked tart shell can be stored at room temperature for 1 day.
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Handle the dough gently as it will be more fragile.
- Variations: Try this tart with other summer fruit combinations like raspberries and peaches, mango and strawberries, or blueberries and nectarines.
- Serving suggestion: Serve chilled or at cool room temperature with a dollop of lightly sweetened whipped cream or vanilla ice cream.
- Storage: The assembled tart is best enjoyed within 24 hours. After that, the pastry cream will begin to soften the crust. Store loosely covered in the refrigerator.
- Freezing: Do not freeze the assembled tart—the pastry cream texture will suffer significantly upon thawing. Unbaked dough can be frozen for up to 1 month.
- Clean slicing: Dip a sharp knife in hot water and wipe it dry between slices for neat, clean cuts that don’t drag the fruit arrangement.
Final Thoughts
This strawberry peach tart recipe is one of those special desserts that earns its place in your permanent summer baking rotation.
It’s genuinely beautiful to look at, satisfying to make, and tastes like the very best of the season.
The buttery pastry, silky vanilla cream, and sun-ripened fruit come together in a way that feels both classic and impressive, without requiring any specialized pastry training.
If summer peaches and strawberries are at your market right now, this is the moment to make it. Clear an afternoon, put on some music, and enjoy the process.
Give this recipe a try and let me know how it goes in the comments below. I’d love to hear which fruit combination you chose, and if you have any tips from your own kitchen that made it even better!
Recommended:
- Peach Tarte Tatin
- Peach Cobbler Recipe
- Peach Crisp Recipe
- Blueberry Peach Crisp Recipe
- Peach Pie Filling Recipe
- Peach Crumble Recipe
- Peach Cobbler with Canned Peaches
- Blueberry Peach Crumble Recipe
- Peach Galette with Puff Pastry
- Strawberry Bruschetta Recipe
