Peach Tart with Raspberry-Almond Cream

The word for peach in French is “pêche” and it’s pronounced pesh. The word for peach tree is “pêcher” and is pronounced pesh-ay.

If we are to continue with this lesson, the word for sin is péché, pronounced pretty darn similarly to peach tree. And the verb for fishing is pêcher – once again pronounced the same. So if someone tells you that “C’est un péché de pêcher en dessous le pêcher” (it’s a sin to fish underneath the peach tree), you’ll know right away what they’re saying.

But back to peaches. Les pêches. We had some ripe ones, so I made a tart. I have never made so many desserts with fruit since I moved to France.

peachesStart with a pie crust – mine is made with gluten-free flour. I put 110 grams of cold butter, cut up in pieces – about one stick -along with a cup and 1/4 flour. I added an egg, 1/2 c confectioner sugar, and a teaspoon of large grain sea salt. Knead it and roll it out, and put it in the pre-heated oven (325°) for about 15 minutes.

peach01For the almond cream, mix 2 eggs with a cup of almond flour, 1/2 cup of sugar, 1/4 teaspoon almond extract and 120 grams of melted butter. (Another stick of butter, more or less).

peach02I used raspberry jelly for added flavour. 2 heaping tablespoons, plus a tablespoon of boiling water.

peach03Mix that in gently. It’s okay if it sort of sinks to the bottom and doesn’t blend in.

peach04Cut up 4-5 peaches. Mine were super ripe, which made for a very juicy tart. If that happens, don’t worry. It still tastes amazing.

peach05I left the skin on because peach skin does not get too chewy when cooked, and it makes the dish much prettier. Scallop the pieces around the tart, letting them sink into the almond cream.

peach06Put it in the oven and bake for another 20 minutes or so. Keep checking it, and turn the tart if it starts to brown too quickly on side.

And then you have a masterpiece.

peach07And then you have a piece.

peach08And then you have a piece with a scoop of ice cream.

peach09And then the dog sneaks into the kitchen and has the rest of the pieces.



Peach Tart with Raspberry-Almond Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: 8
  • Crust:
  • 110 g cold unsalted butter, cut in pieces. (1 stick)
  • 1 egg
  • 1 t large-grain sea salt
  • ½ c confectioner sugar
  • 1¼ c flour
  • Almond cream:
  • 120 g butter melted (just over a stick)
  • 2 eggs
  • ¼ t almond extract
  • ½ c sugar
  • 1 c ground almonds
  • 2 T raspberry jelly mixed with 1 T boiling water
  • 4-5 peaches
  1. Pre-heat oven to 325° (170° C)
  2. Combine crust ingredients, and roll out dough. Lift with spatula onto quiche pan.
  3. Bake crust for 15 minutes.
  4. Combine ingredients for almond cream, and pour into cooled crust.
  5. Mix raspberry jelly with water and spoon into the cream mixture.
  6. Cut slices of peaches and scallop around the pan until the pieces are all touching and fill the pan.
  7. Bake for 20 minutes.
  8. Let it cool before attempting to cut it.


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I am the daughter of a symphony musician who was raised in upstate New York, and I simply breathe all things classical, be it music or 19th century literature (English and Russian). I married Sir Renaissance in New York City, and before I knew it, he had swept me up and brought me back home to his own country. So here we are. Three children, a rather ordinary life in a rather exceptional place. I am now ‘A Lady in France.’

Posted in Tout le Reste (Everything else)
4 comments on “Peach Tart with Raspberry-Almond Cream
  1. Kelly says:

    Thanks for sharing this recipe! I will definitely have to try it with the peaches we just received today!

  2. Alison says:

    YUM, I want one! (the whole pie, not just a slice)
    Alison recently posted…Through The Lens Thursday #32: LoveMy Profile

  3. That looks very delicious indeed!
    Tinne from Tantrums and Tomatoes recently posted…My mom the hipster: French beans with sesame seedMy Profile


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I'm Jennie. Welcome to A Lady in France! I write books, and also this blog on faith, French culture and recipes ... ( To continue reading, please click here. )

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