Marugoto Peach Tart/ Juicy Whole Peach Tart

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Marugoto peach desserts have been really trending in Japan for a couple of years. Marugoto (まるごと) means “entire or whole” in Japanese. So the dessert is made with an entire peach without cutting or slicing. Of course, this whole peach visually looks so cute like a baby’s butt, and tastes really juicy.

What is Marugoto Peach Tart

Marugoto(まるごと) means entire or whole in Japanese. Marugoto peach tart is made from a fresh peach that is not sliced or cut but is used entirely.

Components of Marugoto Peach Tart

–Pâte sucrée: A French sweet pastry dough that is commonly used for the tart. You can use other doughs, such as pâte brisée, pâte sablée, or puff pastry.

–Crème d’amande: French almond cream made with almond powder, butter, sugar, and eggs. This almond cream will be adding a delicious almond flavor and will prevent a soggy crust.

–Raspberry Jam: adding a hint of berry flavor

–Crème Diplomat: Diplomat creme=Pastry cream + whipped cream

–Fresh peach and neutral glaze: Glaze-covered fresh peach to make it shiny and prevent the fruit from getting dry and changing color.

Which Peach Should I Use for Marugoto Peach Tart?

I barely see yellow peaches in Japan, so I have never seen marugoto peach dessert which is made out of yellow peach. However, good news. You can use any peaches you like as long as they are nicely ripened. I used white peaches and white donut peaches to make this tart, and both came out really delicious.

How To Tell When A Peach Is Ripe?

I check the peach by touching and smelling if the peach is ripened or not. A ripened peach feels soft when you gently squeeze. Never squeeze too hard. It will create bruises easily. Also, ripened peach gives a sweet aroma.

Typically, after I buy peaches at a grocery store, I keep them on a counter because peaches can continue to ripen at home. It normally takes between 2 to 5 days depends on how ripe the peach is when you purchase. If you want to ripen the peach quickly, I put them in the paper bag with a banana overnight. If you want to slow the ripening process, put them in the refrigerator. 

How to Pit a for Marugoto Peach Tart

Here is the way to take out the peach pit for marugoto peach tart without opening it.

1. Position the peach with the side on top, which has a tiny circle indented in the middle
2. Cut closely around the pit using a petit knife (do not put the knife through all the way to bottom!!)
3. Althernatively carefully cut closely around the pit using kitchen scissors.
4. Re-insert the scissors by side of the pit, and pinch the pit enough it can be easily screwed out
5. Pull the pit out!

How to Peel the Peach

When the peaches are really ripened, it is easy to peel the skin by hand or a paring knife. You can also use the blanch and shock method. Score the top of the peach skin with a paring knife, then place in boiling water for 10 to 20 seconds. Then transfer the peach to an ice bath. The skin should easily pull away.

How to Prevent Peeled Peach from Turning Brown

After you peel the peaches, I recommend transferring them into a bowl containing sugar and lemon, and cold water. There is a product call Ball Fruit Fresh to prevents the browning of fresh fruits, but I never used it before.