French peach tart filled with a silky-smooth panna cotta and decorated with roasted juicy peaches is summertime perfection. It is so peachy and delicious that you will impress your family and friends. Get ready for this simple and fun recipe!
Summertime is the perfect time to take advantage of stone fruits such as peaches, nectarines, apricots, and plums. I start my favorite time of the year by making Louise cake with early plums and coconut, then move on to apricots and make crusty and delicious apricot pizza.
Jump to:
Every peach season, I cannot get enough of peach pies, peach cobblers, and puff pastry peach galette, which is so good.
Inspired by a beautiful image of the peach tart created by the French bakery Ladurée, I could not resist not making it. I fell in love with the styling of the tart, where peaches are arranged in a pretty flower design to showcase their best.
What is French peach tart?
French peach tart is a summertime fruit tart made with shortcrust pastry, almond cream, frangipane or panna cotta filling, and peaches arranged in a concentric pattern.
It is a versatile dessert in terms of tart filling, from almond cream, frangipane filling, or Italian panna cotta.
Made with a fluted loose-bottomed tart tin, it differs from a rustic French peach tart or galette.
This peach tart recipe works!
- French peach tart is the ultimate summer dessert with an explosion of flavors.
- It is easy to make and fun to decorate; kids would love to help.
- Silky-smooth panna cotta filling compliments sweet roasted peaches.
- With peach slices in a concentric pattern, this tart is a true showstopper.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Shortbread cookies: Use store-bought shortbread fingers or other kinds of tea biscuits.
- Butter: To make the buttery cookie crust, use high-quality unsalted butter (not margarine).
- Gelatin: Use gelatin sheets with a strength of 200 bloom.
- Heavy cream: Choose heavy or heavy whipping cream with at least 30% fat or double cream.
- Milk: The recipe calls for whole milk.
- Sugar: Use regular granulated sugar or caster sugar.
- Peaches: Good peaches are the stars of the peach tart. Choose firm, ripe peaches; they will soften with roasting.
How to make French peach tart
Step 1. Heat oven to 355°F (180°C). To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush until the breadcrumb stage. Add melted butter and mix well.
Step 2. Transfer the preparation into a 9-inch (23 cm) fluted tart pan with a removable bottom.
Step 3. Using your hands, pat out crumbs so they cover the bottom and sides of the pan to meet the edge (photo 1).
Step 4. Bake in the preheated oven for 10 minutes (photo 2).
PHOTO 1
PHOTO 2
Step 5. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes.
Step 6. To make the panna cotta filling, soak gelatin sheets in cold water for 10 minutes.
Step 7. Pour milk, 1 ⅔ cups (400 g) heavy cream, and sugar into a small saucepan and bring to a boil.
Step 8. Remove the pan from the heat, add the drained gelatin, and mix until completely dissolved. Let it cool and set aside.
Step 9. In a separate bowl, whisk the remaining cold heavy cream (100 g) until medium peaks. Add the whipped cream to the main mixture (photo 3) and combine with a rubber spatula.
Pro tip: Consult the sugar-free whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 10. Gently pour the panna cotta filling into the cooled, partially frozen cookie crust (photo 4) and bring to freeze for about one hour until the panna cotta is set.
PHOTO 3
PHOTO 4
Step 11. To roast peaches, preheat oven to 320°F (160°F). Cut peaches into ⅜-inch (1 cm) thick slices with a paring knife and place them on a baking sheet covered with non-stick baking paper.
Step 12. Sprinkle with granulated sugar and bake for 8 minutes.
Step 13. Remove fruit slices from the oven and let cool (photo 5). Keep the peach syrup around the fruit on parchment paper.
Step 14. Arrange peach slices in a flower pattern, starting from the outer edge of the tart and going towards the center. Overlap each slice as you go (photo 6).
PHOTO 5
PHOTO 6
Step 15. Optionally, brush the top of the peaches with the peach syrup kept after roasting the fruit, or cover the fruit with a clear glaze or warmed apricot jam.
To serve, cut the tart into wedges. Use a sharp knife to carefully cut the peach layer to avoid disturbing the neat spiral. Apply gentle pressure to slice through the panna cotta and tart shell.
Expert Tips
- Freeze the baked cookie crust before pouring panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
- Freeze panna cotta poured in the crust to ensure the filling sets quickly and does not escape.
- Keep the tart in a pan until ready to arrange peach slices. Once the panna cotta filling is set, take the tart out of the tin.
- Peel roasted peaches or nectarines if preferred.
- Cover fruit slices on top of the tart with a store-bought or homemade clear glaze or apricot glaze, or drizzle fruits with honey heated in a microwave for a few seconds.
- Serve peach tart with panna cotta filling cold. Avoid keeping it at room temperature for longer than one hour to prevent the gelatin from softening.
Recipe variations
- Pastry case: Replace cookie crust with shortcrust pastry or buttery puff pastry crust. Another great option is to use a pre-made tart crust.
- Tart filling: Replace panna cotta with frangipane filling, almond pastry cream, or classic crème pat (French crème patissiere).
- Flavoring: Flavor panna cotta with vanilla extract or use fresh or dried lemon verbena leaves to bring a subtle lemon-lime-like flavor. Infuse the hot milk and cream mixture for 10-15 minutes out of the heat. Drain the verbena leaves and add gelatin.
- Fruits: Use peaches and nectarines interchangeably, or replace peaches with plums. Decorate the tart with fresh peach slices if desired.
Storing and freezing
Store peach panna cotta tart under a glass dome in the refrigerator for up to 2-3 days.
Can you freeze peach tart with panna cotta? Freeze panna cotta-filled tart (without peach slices) in a few steps. Fill the tart shell with the panna cotta and freeze it. Once frozen, cover the tart with plastic wrap and aluminum foil and freeze for up to one month.
Avoid defrosting and refreezing the tart to maintain the perfect texture of panna cotta.
To thaw, bring the tart to the fridge overnight. The next day, roast peaches and decorate the tart.
Recipe FAQ
Panna cotta is a famous Italian pudding that is made of milk, cream, and sugar and thickened with gelatin. Panna cotta means "cooked cream."
The main difference between the two is that peaches have a fuzzy coating on the outside, while nectarines have smooth skin. Some people consider that nectarines are juicier and sweeter, but it is a personal judgment. In cooking, these fruits can be used interchangeably.
Peach skin has a hairy texture that makes some people peel the fruit. Moreover, some people are concerned regarding chemicals or pesticides that coat the fruit. But if peaches are washed thoroughly, they are safe to eat.
You can make this tart one day before serving or in the morning if you plan to serve in the evening since it requires some chilling time.
Love French fruit tarts? Try these next!
- French quince Tarte Tatin
- Plum frangipane tart
- Fresh fig tart
- Or browse all the tart recipes.
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Peach Panna Cotta Tart (French Peach Tart)
French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches is summertime perfection. It is so peachy and delicious that you will surely impress your family and friends.
- Total Time: 1 hour, 30 minutes (plus chilling time)
- Yield: 10 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
For cookie crust:
- 10.5 oz (300 g) shortbread cookies
- 3.5 oz (100 g) unsalted butter, melted
For panna cotta filling:
- 6 gelatin sheets, 200 bloom
- 2 cups + 2 ½ tablespoons (500 g) cold heavy cream, 30% fat
- 1 cup + ½ tablespoon (250 g) whole milk
- ⅓ cup (75 g) granulated sugar
For roasted peaches:
- 6 fresh peaches (nectarines)
- 2 tablespoons (30g) granulated sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 355°F (180°C). To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush till bread crumb consistency. Add melted butter and mix well.
- Transfer the preparation into a 9-inch (23 cm) fluted tart pan with a removable bottom. Using your hands, pat out crumbs so they cover the bottom and sides of the pan to meet the edge.
- Bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes.
- To make the panna cotta filling, soak gelatin sheets in cold water for 10 minutes. Pour milk, 1 ⅔ cups (400 g) heavy cream, and sugar into a small saucepan and bring to a boil.
- Take the saucepan out of the heat, add the drained gelatin, and mix until completely dissolved. Let it cool and set aside.
- In a separate bowl, whisk the remaining cold heavy cream (100 g) until medium peaks. Add the whipped cream to the main mixture and combine with a rubber spatula.
- Gently pour the panna cotta filling into the cooled, partially frozen cookie crust and bring it to freeze for about one hour until the panna cotta is set.
- To roast peaches, preheat oven to 320°F (160°F). Cut peaches into ⅜-inch (1 cm) thick slices and place on a baking sheet covered with parchment paper.
- Sprinkle with granulated sugar and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruits.
- To assemble the tart, arrange peach slices in a flower pattern, starting from the outer edge of the tart and going towards the center. Overlap each slice as you go.
- Optionally, brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a clear glaze or warmed apricot jam.
Notes
- Use store-bought shortbread fingers or other kinds of tea biscuits.
- Use peaches or nectarines interchangeably, but choose firm fruits that will soften with roasting.
- Freeze the baked cookie crust before pouring panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
- Freeze panna cotta into the crust to make sure that the filling sets quickly and does not escape.
- Keep the tart in the pan until ready to arrange peach slices. Once the panna cotta filling is set, take the tart out of the tin.
- Peel roasted peaches or nectarines if you prefer.
- Cover fruit slices on top of the tart with a store-bought or homemade clear glaze, or drizzle the fruit with the honey heated in a microwave for a few seconds.
- Serve peach tart cold and avoid keeping it at room temperature for longer than one hour to prevent the gelatin from softening.
Nutrition
- Serving Size: 1 slice
- Calories: 458
- Sugar: 24.3 g
- Sodium: 154 mg
- Fat: 33.2 g
- Saturated Fat: 20.2 g
- Carbohydrates: 36.3 g
- Fiber: 1.8 g
- Protein: 6 g
- Cholesterol: 102 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from the French blog C'est pas de la tart. It was originally published on September 19, 2018. The recipe has been updated and may differ from what was initially published. All posted pictures are mine.
SHANIKA says
This tart looks so beautiful and delicious! Peach anything is always amazing!
Irina | Baking Like a Chef says
Thank you Shanika!
Amanda says
I just picked up some Palisade peaches that are super ripe and juicy, so this recipe comes at the perfect time. What a show-stopper! Thanks for sharing. This is perfect.
Irina | Baking Like a Chef says
Amanda, you are welcome! I wish I had a peach tree in my backyard...
Veena Azmanov says
Awesome presentation and such an amazing dessert. This is so creative.
Irina | Baking Like a Chef says
Thank you Veena! Your appreciation means a lot!
Natalie says
I love peach tarts! Looks so delicious and perfect for the summer with a scoop of vanilla ice cream on the side.
Irina | Baking Like a Chef says
Natalia, thank you for the idea to serve this tart with a scoop of vanilla ice cream!
Megan Ellam says
Show stopping and simple. Thanks for an amazing recipe.
Irina | Baking Like a Chef says
Megan, you are welcome!
Veena Azmanov says
I love all of them: presentation and pictures are perfect.
Irina says
Thank you very much, Veena!
Emily says
We recently went peach picking as a family, and this was the perfect recipe to use our fresh peaches in. The tart turned out gorgeous and so delicious!
Irina says
I am happy to hear that the tart turned out great! Thanks for letting me know, Emily.
Jacqueline Debono says
I love the idea of using panna cotta in a tart. It sounds divine. Plus, peaches and nectarines are also my favorite stone fruits. On my to-make list for the weekend!
Irina says
It sounds lovely, Jacqueline. Happy baking and enjoy it!
Alexandra says
The presentation is absolutely stunning. We can never resist a peach dessert, and this is divine!
Irina says
Alexandra, Thank you very much for your feedback. 🙂
Elizabeth says
This tart is one seriously gorgeous looking dessert! The fresh peach flower on the top - it's almost too pretty to eat!
Irina says
Thank you, Elizabeth. Once you make it, do not feel sorry: just cut it and enjoy it! 🙂
Whitney says
This tart is a great summer dessert, and the presentation is beautiful!
Irina says
Thank you very much, Whitney!
Chef Mireille says
I often see fresh verbena leaves at the farmers market but never know what to do with them besides making tea. The leaves gave such an awesome fresh and lemony taste to the tart Definitely the one I will be repeating!
Irina says
Thank you for your feedback. Mireille. As for verbena, I was even thinking of plating it in our backyard. 🙂
Sue says
Who can resist something so beautiful? Indeed not my family! I used nectarines, and it turned out great. Thanks for making me look like a pro!
Irina says
I am smiling now. Thank you for your feedback, Sue!
Shanika says
Wow! This peach tart looks absolutely beautiful! I didn't know that peach skin had so many benefits! So awesome!
Irina says
Shanika, thank you very much for stopping by, And yes, I never peel the peach skin.
Emily Liao says
Wow! This peach tart was absolutely amazing! I had a bundle of peaches wanting to make a dessert, and this nailed it.
Irina says
Thank you, Emily, for making the recipe! I am glad to hear.
Anita says
Oh my. This tart looks so pretty. It's so definitely the perfect treat for the hot weather. I bet I can use other stone fruits too, maybe even berries. 🙂
Irina says
I think that fresh berries would beautifully harmonize with panna cotta filling too. Thanks for the idea, Anita!
Emily says
This peach tart is so delicious! And it is so pretty the way you decorated the tart with peach slices! Mine didn't look quite as pretty as yours, but it was still a big hit!
Irina says
So, it means you made it, Emily?! Thanks for letting me know! 🙂
Shanna says
The way that you put this together is a masterpiece. I hope mine comes out as pretty.
Irina says
Sure thing, Shanna! You will make it! Happy baking.:)
Jeannette says
Wow! Having a panna cotta filling in a tart is such a fantastic idea! Love the peaches on top for extra flavor.
Irina says
Thank you, Jeannette, for visiting the recipe. I hope you have enjoyed it!