Peach Shortbread Tart




Is there anything that smells better than a ripe peach? I think not. The California peach season is in full swing and this Peach Shortbread Tart is a fun and delicious change from the traditional pie.

Peach Shortbread Tart

Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Dessert, Summer
Servings 8


For The Pastry Cream

For the Shortbread Crust


  • Preheat the oven to 375 degrees F. Butter a 12 x 8 inch rectangle tart pan.
  • Boil a quart of water and cut a small x in top of each peach. Place them in the boiling water.
  • After boiling for about 2-3 minutes take them out of the water.
  • From the x, peel the skin from the peaches.
  • Slice peaches into 1/4 inch thick slices and set aside.
  • Cream butter and both sugars in the bowl of a stand mixer. Mix on high until light and airy.
  • Adding the salt and flour slowly, combine until the dough comes together. Form it into a ball, wrap it in plastic wrap and let it rest in the fridge.
  • In a mixing bowl, whisk the egg yolks with the milk until blended.
  • Combine the sugar, cornstarch and salt in a small pot. Gradually mix in some of the milk/egg mixture and whisk until you have a thick paste. (be careful not to cook the eggs).
  • Cooking over a medium heat, add the rest of the milk while stirring.
  • As the mixture comes close to a boil it will start to thicken.
  • Cook for 5 minutes more. The pastry cream should be thick enough to leave ribbons when dropped from a spoon. Add the vanilla and stir through.
  • Transfer the pastry cream to a bowl and cover with plastic wrap, making sure to press down on the wrap until it sits on top of the cream to prevent a skin forming.
  • Roll out the dough large enough to fill your tart pan. Transfer the dough to the pan, pressing down and trimming any dough that is hanging over the edges.
  • Bake the tart base in the oven for about 10-15 minutes or until it starts to turn golden brown.
  • Once the tart is golden brown, spread a generous amount of the pastry cream on it, almost level with the sides.
  • Lay your sliced peaches on the cream close to one another and sprinkle with the 1 tablespoon of sugar.
  • Bake in the oven for 30-40 minutes until the peaches start to look a little crisp around the edges.
  • Let the tart cool.
  • Combine the water and jam/jelly and heat in the microwave until bubbling.
  • With a pastry brush, glaze the peaches generously with the jelly.
  • Best served at room temperature. Store in refrigerator


If your pastry cream should become lumpy or too thick, add a half cup of milk and whisk quickly over a medium heat until the texture improves.
Tried this recipe?Let us know how it was!

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