It’s a little bit after stone fruit season, but I wanted to share one of the last fruit tarts I made a couple weeks ago: a peach plum tart with cinnamon pastry cream. It was a last-minute creation for a weekend picnic, but I ended up making perfect use of the peaches and plums we had left in the house!
I love the mix of sweet, end-of-summer peaches and the clean tartness of plums combined, but you can use any stone fruits like nectarines or pluots. I also love the contrast of rosy pink and golden yellow tones; next time I’d love to try mixing in some even deeper-toned varieties like elephant heart plums. The tart crust is my trusty melted butter press-in crust, perfect when you don’t want to do any rolling out of dough. It’s flavored with almond extract, which I think enhances the sweetness of the fruit.
The fruit rests on top of a pastry cream lightened with whipped cream and spiced with a little cinnamon to give a nod to autumn. It’s simple enough for an afternoon snack and sophisticated enough for dessert at a dinner party. We enjoyed this tart on one glorious Indian summer afternoon, a last happy hurrah right when everyone’s thoughts start shifting towards fall.
I apologize for being behind on my cruise recap as well, thanks to a busier-than-expected end of summer. Look for those posts to appear soon, along with some more treats to celebrate the approaching holiday season!
- 8 Tbsp (4 oz) unsalted butter
- 1 cup (5 ounces) (140 g) all purpose flour
- ¼ cup (50 g) sugar
- ⅛ teaspoon salt
- ¾ teaspoon almond extract
- 1 cup (230 g) whole milk
- 2 Tablespoons (30 g) + 3 Tablespoons (44 g) sugar
- 3 large egg yolks
- 2 Tablespoons (14 g) cornstarch
- 1 teaspoon vanilla extract
- 1 cup (230 g) heavy cream
- 3 large ripe peaches
- 3 large ripe plums
- ¼ cup apricot preserves for glazing
- Preheat oven to 350 degrees F. Melt the butter in a saucepan or microwave.
- Combine the flour, sugar, and salt in a medium bowl.
- Pour in the melted butter and almond extract. Use a fork to combine ingredients until it forms a solid dough.
- Press the dough into the bottom and up the sides of a 9-inch tart pan with removable bottom. A dough tamper can help you press out the dough evenly.
- Bake the tart shell for about 25-30 minutes until the shell is golden brown. Let cool while you prepare the filling.
- Combine ¾ cup (172g) of the milk with 2 Tablespoons (30g) of sugar in a small saucepan. Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.
- Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.
- Whisk the cornstarch and remaining ¼ cup (46g) coconut milk in a small bowl and then add to the egg yolk mixture, whisking to combine.
- Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
- Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla and ground cinnamon.
- Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.
- When you are ready to use the pastry cream, whip the cream in a mixer to soft peaks, and then fold gently into the pastry cream to lighten.
- Wash, pit and slice the peaches and plums into ¼" thick slices.
- Spread the pastry cream into the tart case evenly.
- Arrange the peach and plum slices on top.
- Stir the apricot preserves to loosen it up, then spread lightly on the fruit with a pastry brush.
- This tart is best served the same day it is made. It will keep covered in the refrigerator for a couple days.