Summer Bliss: French Vanilla Poached Peach Pie

This very French summer pie is the creation of a very talented French pastry chef, Olivia Patisse. A true delight for all food lovers (recipe for a 4-person).

French dough/ pâte sucrée (ideally prepared the day before) :

• 75g butter
• 47g icing sugar
• 15g almond powder
• 1 pinch of salt
• 58g eggs
• 125g flour

Mix softened butter, icing sugar, almond powder, salt, and beaten egg. Then incorporate the flour, being careful not to overwork the dough. Wrap it in plastic wrap, flatten it slightly to cool faster, and refrigerate for several hours before lining your tart ring. Make sure the dough is cold enough to ensure proper lining. This French dough is not easy to roll out. You can also 'cheat' by rolling it out between two sheets of plastic wrap and chilling it regularly in the fridge or freezer for 2 minutes to make it firmer and easier to roll out.

Vanilla poached peaches :

• 2 yellow peaches
• 2 white peaches
• 500g water
• 250g sugar
• 1 vanilla bean

In a saucepan, mix water and sugar, add the peaches cut into quarters, and the scraped vanilla bean. Simmer gently for about 30 minutes. When the yellow peaches are just tender, remove them and continue cooking the white ones a little longer until they are very tender. Let cool and set aside until assembly. 

 

Almond cream :

• 50g butter
• 50g sugar
• 50g almond flour
• 1 egg
• 5g flour

Mix softened butter with sugar, add almond powder, egg, and flour.

Assembly :

• Powdered sugar Line your tart ring, fill the bottom with almond cream, and place the quarters of yellow peaches (set aside the white ones). Bake at 170°C for about 35 minutes. The dough should be cooked, golden, and the yellow peaches almost candied.

Let cool to room temperature. Arrange the white peach quarters in a staggered pattern with the yellow ones. Decorate the edges of your tart with powdered sugar (2/3 icing sugar, 1/3 corn starch).

Bon appétit !