![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_124114.webp)
Bourdaloue tart with peaches
– sweet pastry
– almond cream
– peaches in syrup
– flaked almonds
– Topping
Material used
– Silikomart tart ring 190mm
– Micro-perforated silicone baking mat
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/liste_course-1-e1665261078690.jpg)
Ingredients
Peaches in syrup3 peaches
Water
150g caster sugar
Liquid vanilla
Sweet pastry130g flour
40g icing sugar
60g butter
1 egg yolk
1 pinch of salt
Almond cream40g softened butter
40g sugar
40g almond powder
40g egg
SyrupPeach cooking juice
The recipe
Serves 6
Peaches in syrup3 yellow peaches
Water
150g caster sugar
Liquid vanilla
Take 3 large yellow peaches and cut them in half without peeling. Cook in a large saucepan with water, caster sugar and liquid vanilla for about 15 minutes. Cooking time depends on the ripeness of your peaches. Insert the tip of a knife to check for doneness.
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_092734.webp)
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_094351.webp)
Remove the peaches from the pan and keep the cooking juices to drizzle over the peaches after the tart is cooked. I left the peach juices to heat through so that they reduced. Gently peel your peaches and leave them on a paper towel.
Sweet pastry130g flour
40g icing sugar
8g almond powder
60g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, form into a ball, wrap in cling film and chill in the fridge for 1 hour.
Roll out the dough thinly between 2 sheets of greaseproof paper. Cut into the shape of your tart tin. Place in the freezer for 10 minutes. Prick with a fork.
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_102354.webp)
Almond cream40g softened butter
40g sugar
40g almond powder
40g egg
Cream the butter in a bowl. Add the sugar, almond powder and egg. Mix all the ingredients together and chill the cream.
Top the tart with the almond cream.
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_102516.webp)
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_102647.webp)
Place the well-drained peaches on top (you can cut each peach into strips). Add the flaked almonds. Bake for 45 minutes at 160°C.
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_103334.webp)
![Tarte Bourdaloue aux pêches](https://www.lesdelices31.fr/wp-content/uploads/2023/08/20230701_103445-300x300.webp)
You can use a pastry brush to cover the peaches with the cooking juices for extra shine.
I served this tart with a scoop of vanilla ice cream.