Yellow Peach Tart

To make this yellow peach tart recipe, start by preparing the peaches. Cut them in half along the seam and remove the pit.

Place the peaches on a baking sheet lined with parchment paper.

You have two options: place the flat side directly on the parchment paper or place the rounded side directly on the parchment paper. Personally, I recommend the latter version, which will give much prettier roasted peaches. Sprinkle the peach halves with brown sugar.

Roast the peaches in a preheated oven at 180°C for 30 minutes.

For the tart base: Roll out the almond shortcrust pastry with a rolling pin. Be sure to flour the work surface well to prevent the dough from sticking.

The dough should be rolled out into a disc about 3mm thick.

Place a Silpat silicone baking mat on a perforated baking sheet. Place a perforated tart ring 22cm on top.

Line the tart ring with the shortcrust pastry.

Remove the excess dough with a rolling pin.

Press the dough into the right angle of the mould with your thumb. Cut off the excess dough with a knife, cutting from the inside out.

This is what we obtain. Chill for at least 1 hour before baking, or better yet, 30 minutes in the freezer.

For the hazelnut cream: Prepare all the ingredients.

Place the sugar and softened butter in the bowl of a stand mixer.

Cream these two ingredients with a whisk attachment.

Add the ground hazelnuts...

...and the whole egg. Continue mixing slowly.

Finally, add the flour...

...the heavy cream...

...and the rum.

Mix gently to avoid incorporating air. Scrape the sides of the bowl with a spatula and mix one last time to homogenize the mixture.

Transfer the cream into a piping bag.

Set aside.

For the peach marmalade: Prepare all the ingredients.

Blend the peach pieces in a small blender to obtain a fine puree.

Transfer the puree to a saucepan...

...and add 3/4 of the caster sugar. Mix well and heat.

Meanwhile, mix the remaining sugar with the NH pectin.

When the peach puree starts to heat up (a slight white steam should come from the saucepan), add the sugar and pectin mixture while whisking.

Bring to a boil and maintain this boil for 1 to 2 minutes, stirring constantly to activate the pectin's properties.

Transfer the marmalade to a container, cover with plastic wrap, and leave to set in the fridge.

Once the peaches are done roasting...

...carefully remove them from the oven with a towel. They should still be whole but tender.

Leave them to cool to room temperature.

Bake the chilled tart base in a preheated convection oven at 170°C for 20 to 25 minutes.

Once baked, remove from the oven and let it cool slightly. The tart base should be pre-cooked but relatively light in colour.

Pipe the hazelnut cream with the piping bag.

For an even distribution, pipe the cream in the shape of a spiral.

Bake again for about 15 minutes...

...until the hazelnut cream is cooked.

Once the peaches have cooled...

...place them gently on paper towels to remove as much of the cooking juice as possible.

Spread the peach marmalade over the cream. If necessary, whisk the marmalade to make it smoother.

Place the peach halves on the tart...

...slightly overlapping them.

Roast the surface of the peaches with a kitchen blow torch.

Arrange a few small fresh mint leaves over the peaches...

...as well as a few red currants.

Refrigerate until ready to serve.
I recommend taking the tart out of the fridge 15 to 20 minutes before serving. Enjoy!