Mary Berry’s Glazed French Peach Tart is a refined and visually stunning dessert that epitomizes the harmony of taste and presentation. At its heart, this tart features a crisp, golden shortcrust pastry base cradling a luxurious almond frangipane filling, all topped with tender slices of poached or canned peaches arranged in a mesmerizing floral pattern. The entire surface is then coated in a delicate apricot glaze, giving the tart a jewel-like sheen that makes it truly show-stopping.
This tart is a celebration of textures and flavors-flaky pastry, creamy almond filling, sweet and slightly tangy peaches, and that finishing glossy layer that elevates it to a patisserie-level treat. It’s perfect for showcasing during spring and summer gatherings, elegant tea parties, or any time you want to impress your guests (or treat yourself).
Mary Berry’s Glazed French Peach Tart Recipe
Ingredients Needed
Each component of this tart contributes to its luxurious depth. Here’s a breakdown of what you’ll need to recreate Mary Berry’s culinary magic:
For The Shortcrust Pastry
- 175g (6 oz) plain flour
- 75g (3 oz) cold unsalted butter, diced
- 2-3 tablespoons cold water
- A pinch of salt
For The Frangipane Filling
- 75g (3 oz) unsalted butter, softened
- 75g (3 oz) caster sugar
- 75g (3 oz) ground almonds
- 1 large egg
- 1 tablespoon plain flour
- ½ teaspoon almond extract (optional but enhances the nutty depth)
For The Topping
- 1 can (410g / 14 oz) peach halves in juice or syrup, drained well (or you can poach fresh peaches if you prefer a more hands-on approach)
For The Glaze
- 2-3 tablespoons apricot jam
- 1 tablespoon water (optional, for thinning the glaze)
Equipment Needed
Having the right tools can make a world of difference when preparing a delicate dessert like this one. Here’s what you’ll need:
- 20cm (8-inch) fluted tart tin with removable base
- Rolling pin
- Mixing bowls
- Electric hand mixer or stand mixer (optional but helpful)
- Spatula or wooden spoon
- Small saucepan (for the glaze)
- Pastry brush
- Cooling rack
- Baking parchment or greaseproof paper
- Baking beans or pie weights (for blind baking)
Instructions To Make Mary Berry’s Glazed French Peach Tart
Now let’s roll up our sleeves and dive into the process. Creating this tart is a multi-step journey, but each step is straightforward and satisfying.
1. Prepare The Pastry
- In a large bowl, sift the flour and a pinch of salt.
- Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add cold water, a tablespoon at a time, and mix gently until the dough just comes together.
- Form the dough into a disk, wrap in cling film, and chill in the fridge for 20-30 minutes.
2. Blind Bake The Pastry Shell
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
- Roll out the chilled pastry on a floured surface and line the tart tin. Trim any excess pastry.
- Prick the base lightly with a fork, line with parchment, and fill with baking beans.
- Bake for 15 minutes, then remove the beans and paper, and bake for another 5 minutes until lightly golden. Set aside to cool.
3. Make The Frangipane Filling
- Beat the softened butter and sugar until pale and fluffy.
- Add the egg, ground almonds, flour, and almond extract. Mix until fully combined.
- Spoon the frangipane into the cooled pastry shell and smooth the top.
4. Add The Peaches
- Slice each peach half into thin, even slices, keeping the shape of the half intact.
- Gently arrange the slices on top of the frangipane in a fan or circular flower pattern, pressing them slightly into the mixture.
5. Bake The Tart
- Lower the oven temperature to 180°C (160°C fan) / 350°F / Gas 4.
- Bake the tart for 25-30 minutes or until the frangipane is golden and set.
- Remove from the oven and let cool on a wire rack.
6. Glaze The Tart
- Warm the apricot jam with a tablespoon of water in a small saucepan over low heat until melted and smooth.
- Brush the glaze over the peaches and the top of the tart to give it a beautiful, glossy finish.
Tips And Tricks
- Use cold butter for the pastry to ensure a crumbly, tender crust. Warm butter leads to greasy dough.
- Don’t overwork the pastry dough-it should just come together. Over-kneading develops gluten and makes the crust tough.
- Chill your pastry before rolling and again after lining the tin-this helps prevent shrinking in the oven.
- Canned peaches work beautifully, but if peaches are in season, consider poaching fresh ones in sugar syrup with a hint of vanilla or lemon zest for an elevated flavor.
- For a stronger almond taste, opt for almond essence instead of extract-but use sparingly, as it’s potent.
- Let the tart cool before glazing so the jam doesn’t melt and run off.
- Serve with crème fraîche, vanilla ice cream, or softly whipped cream to enhance the dessert with a touch of creaminess.
Mary Berry’s Glazed French Peach Tart is a delightful balance of rustic charm and patisserie elegance. It brings together the comfort of buttery pastry, the nutty richness of frangipane, the luscious sweetness of ripe peaches, and the sparkle of a golden apricot glaze. Whether you’re a baking novice looking to expand your repertoire or a seasoned home baker in search of a showpiece dessert, this tart promises both satisfaction and admiration.
Make it once, and it just might become one of your favorite go-to recipes. After all, when Mary Berry puts her name on a tart, you know it’s going to be exceptional.
Easy Recipe Variations For Mary Berry’s Glazed French Peach Tart
Mary Berry’s Glazed French Peach Tart is elegant and deceptively simple-a crisp, buttery pastry base layered with tender peach slices, brushed with an apricot glaze that gives it that signature glossy finish. But here’s the beauty of this classic: it’s a blank canvas just waiting for your culinary creativity to shine.
1. Fruit Swap Magic
While peaches bring a lush sweetness and beautiful orange hue to the tart, you can easily swap in other fruits depending on the season or what’s in your fruit bowl.
- Plums: For a slightly more tart and juicy variation, ripe plums are divine. Their deep purples and reds give the tart a more dramatic, rich appearance.
- Nectarines: A close cousin of the peach, nectarines offer a firmer texture and slightly more tang. No peeling needed either!
- Apricots: Smaller and tangier, fresh apricots work beautifully in place of peaches-especially if you want a more compact, refined look.
- Mixed berries: For a summer twist, top the tart with blueberries, raspberries, and blackberries. The apricot glaze works wonderfully over a medley of berries.
2. Flavoring The Pastry Or Filling
Mary typically keeps it straightforward, but adding a hint of flavor to your tart’s base or filling can lift the whole dessert to another level.
- Almond Cream Base: Add a layer of frangipane (almond cream) under the peaches before baking for a richer, nuttier flavor that pairs beautifully with stone fruit.
- Citrus Zest: Grate a little lemon or orange zest into the pastry dough or over the peaches for a zingy, aromatic lift.
- Spiced Syrup or Glaze: Mix a pinch of cinnamon or cardamom into the apricot glaze or brush the fruit with a spiced syrup before glazing.
3. Pastry Tweaks
If you want to experiment with the base, go right ahead.
- Puff Pastry: For an ultra-light and flaky version, use puff pastry instead of shortcrust. It’ll puff up beautifully around the edges and make a stunning, crisp tart.
- Whole Wheat or Nut-Based Crusts: To add a wholesome note, use a whole wheat shortcrust or even incorporate finely ground almonds or hazelnuts into your crust.
Storing Leftovers
If-if!-there are leftovers, you’ll definitely want to store them properly to preserve that crisp base and fresh fruit topping.
Short-Term Storage (Up To 2 Days)
- Refrigerator: Place the tart in an airtight container or wrap it tightly with plastic wrap. Refrigerate for up to 2 days. While the fruit will hold up, the crust may soften slightly over time due to the moisture.
- Reviving Before Serving: Pop a slice in a preheated oven at 180°C (350°F) for about 5-7 minutes. This will re-crisp the crust slightly and bring out the aromas of the fruit again.
Freezing The Tart (Yes, It’s Possible!)
- Before Baking: Assemble the tart, freeze it uncovered until solid, then wrap it tightly in cling film and foil. It’ll keep for up to a month. Bake straight from frozen, just add a few extra minutes to the baking time.
- After Baking: While not ideal due to the moisture in the fruit, you can freeze leftovers. Slice the tart and wrap each piece in plastic wrap and foil. Thaw in the fridge and reheat in the oven to restore some texture.
What To Eat With Mary Berry’s Glazed French Peach Tart?
This tart is beautiful on its own, but pairing it with the right sides or beverages can elevate it to an unforgettable dessert experience.
Creamy Companions
- Crème fraîche: Its cool tanginess contrasts the sweetness of the tart and adds a silky richness.
- Vanilla ice cream: A classic pairing-especially if the tart is warm, the ice cream will melt slightly over it creating a dreamy mix of temperatures and textures.
- Whipped cream with a twist: Try adding a splash of almond extract or amaretto to your whipped cream for extra depth.
Sips To Serve Alongside
- Sparkling wine: A chilled glass of Prosecco or Moscato d’Asti works like a charm. The light bubbles and subtle sweetness mirror the tart’s fruity brightness.
- Dessert wine: A glass of late-harvest Riesling or Sauternes pairs beautifully with the caramelized, sugary notes of the tart.
- Herbal teas: For a lighter, comforting end to a meal, serve the tart with a cup of chamomile, mint, or a fruity rooibos blend.
Savory Counterpoints (for A Full Dessert Board Experience)
- A slice of soft cheese: Think Brie or mascarpone served on the side with a drizzle of honey or fruit compote-adding richness and balancing the tart’s sweetness.
- Salted nuts: Almonds or pistachios offer a crunchy, savory contrast that makes the whole dessert feel more complex and satisfying.
Conclusion
Mary Berry’s Glazed French Peach Tart is more than just a dessert-it’s a celebration of seasonal fruit, a testament to the beauty of simplicity, and an open door to culinary creativity. Whether you stick to her classic version or venture into your own variations with different fruits, flavored glazes, or nutty bases, this tart remains a versatile centerpiece worthy of any table.
And let’s be honest: it’s the kind of dessert that looks like you’ve spent all day on it… even if it comes together with surprising ease. So next time you’re craving something elegant, try this tart-and don’t forget to savor it slowly, preferably with a chilled glass of something bubbly and the company of someone who appreciates a good slice of peachy perfection.
FAQs
What Are The Key Ingredients For Mary Berry’s Glazed French Peach Tart?
The key ingredients for Mary Berry’s Glazed French Peach Tart include a pre-made or homemade sweet shortcrust pastry, fresh peaches, caster sugar, apricot jam (for the glaze), butter, and double cream. The peaches should be ripe, and the tart is often finished off with a dusting of icing sugar for a polished look.
How Do I Achieve The Perfect Glaze For The Peach Tart?
To achieve the perfect glaze, you need to gently heat apricot jam until it becomes runny. You then strain it to remove any solids, and use a pastry brush to apply a thin, even layer over the top of the tart. This creates a beautiful, shiny finish that adds both visual appeal and a subtle sweetness to complement the peaches.
Can I Use Canned Peaches Instead Of Fresh Peaches For This Tart?
While fresh peaches are recommended for their flavor and texture, you can use canned peaches in syrup as a substitute. However, be sure to drain and pat them dry before using to avoid excess moisture, which can affect the tart’s structure. Fresh peaches will generally yield a more vibrant and fresh taste.
