Thursday, May 7, 2026
Elderflower and White Peach Tart
Delicate elderflower custard meets the first blush of white peach in a buttery shell that tastes like the best day of spring.
60 min prep26 min bakeServes 8
Ingredients
- plain flour200g
- butter, cold and cubed120g
- powdered sugar60g
- almond flour25g
- egg yolk1
- cold water15g
- whole milk250g
- heavy cream100g
- egg yolks4
- caster sugar80g
- cornstarch25g
- elderflower cordial60g
- butter, unsalted30g
- white peaches, ripe3
- elderflower cordial, for brushing30g
- neutral glaze50g
- fresh elderflower blossoms1 small bunch
- salt2g
Method
- 1.Blend flour, powdered sugar, almond flour, and salt. Rub in cold butter until sandy. Add egg yolk and water, press into a disc, chill 1 hour.
- 2.Roll dough to 3mm, line a 22cm tart ring, and blind-bake (cuire à blanc) at 170°C for 18 min. Remove weights, bake 8 min more until golden. Cool completely.
- 3.Heat milk and cream to a simmer. Whisk egg yolks, sugar, and cornstarch in a bowl until pale.
- 4.Pour hot milk over the yolk mixture, whisking constantly. Return to the pan and cook over medium heat, stirring, until thick and bubbling.
- 5.Off heat, stir in elderflower cordial and butter until smooth. Press cling film directly on the surface and chill at least 2 hours.
- 6.Whisk chilled pastry cream until silky. Spread evenly into the cooled tart shell.
- 7.Halve and thinly slice white peaches. Arrange over the cream in overlapping concentric rows.
- 8.Warm neutral glaze with elderflower cordial and brush lightly over the peaches. Scatter fresh elderflower blossoms just before serving.