Make this French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches this weekend. It is so peachy and delicious that you will surely impress your family and friends. The recipe is simple and fun to make!
Summertime is the perfect time to take advantage of stone fruits such as peaches, nectarines, apricots, and plums. I started my favorite time of the year by making Louise Cake With Plum And Coconut, then moved on to apricots and made French Apricot and Almond Cake.
However, peaches and nectarines probably are my favorite fruits among stone fruits. To make peach or nectarine desserts means to taste summer for me. And each summer season, I cannot get enough of the Puff Pastry Peach And Rosemary Galette, which is so good!
The incredibly delicious recipe for this peach tart with panna cotta filling was adapted from a recipe created by the French bakery Ladurée. Yes, the tart is filled with the Italian panna cotta, but I would still consider this dessert as French peach tart.
When I saw the dessert on one of the French sites, I fell in love with the styling of the tart. Peaches arranged in a pretty flower design are showcased at their best!
I completely changed the recipe of the tart crust, making the buttery cookie shell. Moreover, I left nectarines, which are used interchangeably with peaches with the peel on to decorate the dessert. It might look hard to arrange fruit slices in a flower pattern, but it’s not tricky as you may think.
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Jump to:
- What is panna cotta?
- Difference between peaches and nectarines
- What are peach skin benefits?
- Ingredients
- Need to adjust your baking pan size?
- Why this peach tart recipe works
- How to make peach panna cotta tart
- Expert tips
- Frequently Asked Questions
- More tart dessert recipes you will love
- Need to adjust your baking pan size?
- Recipe card
- Comments
What is panna cotta?
Panna cotta is a famous Italian pudding that is made of milk, cream, sugar, and thickened with gelatin. Panna cotta means "cooked cream."
Difference between peaches and nectarines
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.
What are peach skin benefits?
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. First, if peaches are washed thoroughly, they are safe to eat.
What is more important is that peach skin is beneficial for your health since it is rich in vitamins A and C, as well as antioxidants and fiber. It means that most of the nutrients of peach are present in the skin. So, it is your personal preference to peel peach skin or leave it on the fruit.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Shortbread cookies: Use store-bought shortbread fingers or other kinds of tea biscuits.
Butter: to make the buttery cookie crust use a high-quality butter (not margarine).
Gelatin: use gelatin sheets with a strength of 200 bloom.
Whipping cream: use any brand you prefer.
Milk: the recipe calls for whole milk.
Sugar: use regular granulated sugar or caster sugar.
Verbena: use either fresh verbena leaves or replace them with about 10 dried lemon verbena leaves that keep the flavor. If you are concerned about the verbena flavor, just skip this ingredient in the recipe.
Peaches or nectarines: Use them interchangeably, but choose firm fruits that will soften with roasting.
Need to adjust your baking pan size?
No worries! This simple cake pan converter is here to help. Now you can easily adjust any size of pan to fit your needs.
Why this peach tart recipe works
- This 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.
- Lemon verbena leaves bring a subtle lemon-lime-like flavor.
- This tart is a make-ahead dessert: make it either the day before serving or the morning if you plan to serve it in the evening since there is some chilling time.
How to make peach panna cotta tart
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 (photo 1). Add melted butter and mix well.
Transfer the preparation into a fluted tart pan with removable bottom. Using your hands, pat out crumbs, so they cover the bottom and sides of the pan to meet the edge (photo 2). Then 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, bring milk, 400 g whipping cream, and sugar to a boil. Take the saucepan out of the heat and add fresh or dried lemon verbena leaves to infuse 15 minutes (photo 3).
Soak gelatin sheets in cold water 10 minutes. Drain milk mixture to get verbena leaves. Add the drained gelatin and mix until completely dissolved. Let it cool and set aside. In a separate bowl, whisk 100 g whipping cream, add to the main mixture (photo 4) and combine with a rubber spatula.
Gently pour the panna cotta filling into the cooled/partially frozen cookie crust (photo 5) and bring to freeze for about one hour until panna cotta is set.
To roast peaches, preheat oven to 320 F/160 F. Cut peaches into ⅜-inch/1 cm-thick slice and place on a baking sheet covered with parchment paper. Sprinkle with granulated sugar (photo 6) and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruit.
Arrange peach slices in a flower pattern, starting from the outer edge of the tart, going towards its center. Overlap each slice as you go (photo 7). Brush fruit slices with the peach syrup kept after roasting peaches (photo 8) or cover the fruit with a cake glaze or a homemade neutral nappage glaze.
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 make sure that the filling sets quickly and does not escape.
- Keep the tart in a pan until decorating. Once the panna cotta filling is set, take the tart out of the tin.
- Peel roasted peaches/nectarines if you prefer.
- Cover fruit slices on top of the tart with a store-bought cake glaze, homemade neutral nappage glaze, or heated apricot confiture to preserve the fruit and make the tart glisten. Or drizzle fruits with honey heated in a microwave for a few seconds.
- Serve peach tart cold and avoid keeping it at room temperature longer than one hour; otherwise, the gelatin will start to soften.
Frequently Asked Questions
Can you make this peach tart in advance
Yes, you can make the tart one day before serving or the morning if you plan to serve in the evening since there is some chilling time.
How to serve peach panna cotta tart
Serve this peach tart cold and avoid keeping it at room temperature longer than one hour; otherwise, the gelatin will start to soften.
More tart dessert recipes you will love
- French Quince Tarte Tatin
- Plum And Hazelnut Frangipane Tart
- Fresh Fig Tart With Hazelnut Praline
- Browse all the Tart Recipes
Craving more sweets? Follow me on Facebook, Instagram, Pinterest, and Yummly, and subscribe via email to receive all of the new recipes. Also, have a look at my favorite baking tools I use daily.
Need to adjust your baking pan size?
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Recipe card
Peach Panna Cotta Tart Recipe
Make this French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches this weekend. It is so peachy delicious that you will surely impress your family and friends. The recipe is simple and fun to make!
- 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) butter, melted
For panna cotta filling:
- 5 gelatin sheets
- 2 cups + 2 ½ tablespoons (500 g) whipping cream
- 1 cup + ½ tablespoon (250 g) milk
- ⅓ cup (75 g) granulated sugar
- 0.36 (10 g) fresh verbena leaves (optional)
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 fluted tart pan with removable bottom. Using your hands, pat out crumbs, so they cover the bottom and sides of the pan to meet the edge. Then 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, bring milk, 400 g whipping cream, and sugar to a boil. Take the saucepan out of the heat and add fresh or dried lemon verbena leaves to infuse 15 minutes. Soak gelatin sheets in cold water 10 minutes. Drain milk mixture to get verbena leaves. Add the drained gelatin and mix until completely dissolved. Let it cool and set aside.
- In a separate bowl, whisk 100 g whipping cream until medium peaks, add 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 to freeze for about one hour until panna cotta is set.
- To roast peaches, preheat oven to 320 F/160 F. Cut peaches into ⅜-inch/1 cm-thick slice 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, going towards its center. Overlap each slice as you go. Brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a cake glaze or a neutral nappage glaze.
Notes
- Use store-bought shortbread fingers or other kinds of tea biscuits.
- Replace fresh verbena with about 10 dried lemon verbena leaves that keep the flavor. If you are concerned about the verbena flavor, skip this ingredient in the recipe.
- 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 decorating. Once the panna cotta filling is set, take the tart out of the tin.
- Peel roasted peaches/nectarines if you prefer.
- Cover fruit slices on top of the tart with a store-bought cake glaze, homemade neutral nappage glaze or heated apricot confiture to preserve fruit, and make the tart glisten. 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 longer than one hour; otherwise, the gelatin will start to soften.
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
Keywords: peach tart, peach tart recipe, peach dessert, peach panna cotta tart, French peach tart
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 revised to include improved content and photos. 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!