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Recipe  •  11 May 2023


Mary Berry’s glazed French peach tart

Mary Berry's French patisserie-style sweet peach tart is as glorious to eat as it is to look at.

This dessert is as impressive as it is delicious! The recipe works just as well with nectarines or apricots. It takes a little time to do but is so worth it, and is a dish you will be proud of.

Serves 8-10


  • 55g (2oz) caster sugar
  • 8large peaches, halved and thinly sliced
  • About 75g (3oz) apricot jam

For the pastry:

  • 175g (6oz) plain flour, plus extra for dusting
  • 115g (4oz) butter, cubed
  • 3 tbsp icing sugar
  • 1 egg, beaten

For the crème patissiere:

  • 6 egg yolks
  • 115g (4oz) caster sugar
  • 55g (2oz) plain flour
  • 500ml (18fl oz) full-fat milk
  • 1 tsp vanilla extract
  • 100ml (3½fl oz) pouring double cream, lightly whipped

Essential Kit

You will need: a 28cm fluted loose-bottomed tart tin.


First make the pastry. Measure the flour, butter and icing sugar into a food processor. Whiz until breadcrumb stage. Add the egg and whiz again until a ball is formed.

Dust a worktop with flour and roll out the pastry as thinly as possible to a little bigger than the tin. Line the tin with the pastry up the sides, forming a small lip around the edge. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Meanwhile, to make the crème pat, place the egg yolks, sugar and flour in a large bowl. Whisk, using an electric whisk, until the mixture is thick and pale.

Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth.

Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage (see Tip).

Spoon into a bowl, cover the surface with non-stick baking paper to stop a skin forming and leave to cool.

When the crème pat is cold, fold in the whipped cream. Set aside and chill until needed.

To poach the peaches, measure 200ml water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.

Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peach slices from the syrup and leave to cool completely.

Place the apricot jam in a small saucepan. Place over a low heat and stir until smooth and runny.

Fill the pastry case with the cold crème pat, spreading to the edges. Arrange the slices of peach overlapping in a neat spiral on top. Brush the peach slices and pastry edges with the apricot glaze and place in the fridge for 30 minutes to set before serving.

Cut into wedges and serve at room temperature.

Mary’s Tips: Can be made up to 8 hours ahead. Not suitable for freezing. When making the crème pat, ribbon stage is when you lift the beaters and there is a trail of mixture visible like a ribbon. Use the leftover egg whites to make meringues.

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