Marugoto Peach Tart (Juicy Whole Peach Tart)
A stunning, trending Japanese-style dessert featuring a whole premium fresh peach—carefully pitted, peeled, and filled with luxurious diplomat cream—perched atop a crisp French pâte sucrée tart shell with a rich almond cream and raspberry jam base.
Servings: 6 tarts
Ingredients
Pâte Sucrée (Sweet Tart Dough)
- 56 g unsalted butter softened
- 45 g confectioners' sugar ~1/3 cup
- 40 g whole egg whisked and weighed approx. 1 small egg
- 110 g pastry flour ~3/4 cup
- 1 pinch salt
Crème d'Amande (Almond Cream)
- 40 g unsalted butter softened
- 40 g confectioners sugar
- 35 g whole egg whisked
- 40 g almond flour
- 1 pinch salt
Pastry Cream & Diplomat Cream
- 236 ml whole milk
- 0.5 pc vanilla bean or 1/2 tbsp vanilla paste/extract
- 60 g egg yolks
- 75 g granulated sugar
- 10 g pastry flour
- 5 g cornstarch
- 125 g heavy whipping cream
- 12 g sugar (for whipped cream)
Neutral Glaze
- 120 ml water
- 50 g granulated sugar
- 5 g pectin (NH pectin highly recommended)
- 5 g fresh lemon juice
Garnish & Assembly
- 6 pc fresh peaches premium white or donut varieties, ripe but firm
- 6 tbsp raspberry jam approx. 1 tbsp per tart
- edible flowers optional
- red currants optional
Instructions
Diplomat Cream Base
- In a saucepan, heat the milk and vanilla until just simmering.
- In a bowl, whisk together the egg yolks and sugar until slightly pale, then sift in the pastry flour and cornstarch. Whisk until smooth.
- Slowly ladle the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan.
- Cook over medium heat, whisking vigorously, until the mixture thickens and bubbles for 1 to 2 minutes to cook out the starch.
- Transfer to a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator.
- Whip cold heavy cream with sugar to medium peaks. Smooth out the chilled pastry cream with a spatula, then gently fold in the whipped cream to create your light Diplomat Cream. Keep refrigerated.
Almond Cream Filling
- In a medium bowl, cream the softened butter and confectioners' sugar together until smooth.
- Gradually add the 35g of whisked egg, mixing well after each addition.
- Fold in the almond flour and salt until completely combined. Transfer to a pastry bag and set aside.
Tart Shells
- Prepare your Pâte Sucrée dough according to standard guidelines, wrap in plastic, and chill for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface (or between sheets of parchment paper) to a thickness of 1/8 inch (0.4cm).
- Carefully line six individual 3-inch (8cm) tart pans with the dough. Ease it into the corners, press against the fluted edges, and trim the excess dough. Prick the bottom of the tart dough all over with a fork.
- Then pipe a smooth layer of the almond cream into the bottom of each unbaked shell.
- Bake for 20 to 30 minutes, or until the tart edges and the almond cream are a beautiful, uniform golden brown. Place on a wire rack to cool completely.
Neutral Glaze
- In a small bowl, mix the sugar and pectin together thoroughly to prevent clumping.
- In a small saucepan, bring the water and lemon juice to a simmer.
- Whisk in the sugar-pectin mixture. Bring to a boil and let it bubble for 1 to 2 minutes to activate the pectin. Remove from heat and let it cool slightly until warm but still fluid.
Assembly & Finish
- Carefully pit and peel your fresh peaches (using the blanch and shock method if needed). Gently pat them dry with a paper towel.
- Spread 1 tablespoon of raspberry jam directly over the cooled almond cream inside each tart shell.
- Pipe a small dollop of Diplomat Cream into the bottom center of the tart shell.Fill the hollowed-out core of each peeled peach with the remaining Diplomat Cream using a piping bag.
- Carefully place one filled peach right-side-up onto each prepared tart shell.
- Using a pastry brush, gently coat the entire surface of each peach with the warm neutral glaze.
- Garnish with a few edible flowers and a small sprig of red currants. Keep refrigerated until ready to serve.
Notes
Chef's Tip on Egg Weight: Because professional pastry relies on exact baker's percentages, do not simply crack random eggs into the bowls. Whisk a couple of large eggs together in a small bowl first, then use a digital scale to precisely measure out the 40g for the dough and 35g for the almond cream.
Peaches: If using white peaches that oxidize quickly, submerge them in a quick cold water bath with a splash of lemon juice immediately after peeling to prevent browning before assembly.