Peach season is in full swing, and this Peach Crème Fraiche Streusel Tart is the perfect way to celebrate! This rustic dessert combines a classic French shortcrust (Pâte Sablée) with ripe peaches dotted with crème fraiche and then topped with a crumbly streusel. It is the perfect combination of sweet juicy flavors from baked peaches, slight tartness from the crème fraiche and a satisfying crispness from the streusel.
I love how this tart doesn’t need to look perfect, yet makes for an elegant seasonal dessert to wrap up a Summer meal.
I originally spotted this recipe on Martha Stewart’s website, before seeing an adaptation of it on Smitten Kitchen – a great cooking blog that I have been following a while. Made with peaches (one of my favorite Summer fruits) and crème fraiche (one of my favorite ingredients) I knew I had to try this recipe – and it did not disappoint.
After working my way a few times around the recipe, I instinctively adapted it to better suit my taste. I chose to switch the crust for my go-to Pâte Sablée recipe: a crisp and buttery French short crust that is the perfect vessel for fruits. I added some quick rolled oats in the streusel mix for extra crunch and also sprinkled some on the bottom of the crust to prevent it from becoming soggy during baking.
If you are familiar with this blog, you likely already tried my Pâte Sablée recipe used in my Apricot Frangipane Tart and in my Classic French Strawberry Tart.
More cooking tips:
- Making your own Pâte Sablée (“sandy” shortcrust pastry) will make a big difference. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting too warm or it will become sticky.
- This recipe will give you enough for a 9-inch (22.9cm) tart pan. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
- Use fresh seasonal peaches (canned peaches are almost always too sweet, unless they are homemade). Choose ripe, tender peaches – ideally yellow, instead of white – as yellow peaches have a better acidity which contrasts nicely against the tang of the crème fraiche. The peaches shouldn’t be too firm to the touch, although not mushy nor blemished. When slicing them in half, the stones should remove easily. If they are difficult to remove – the peaches aren’t ripe enough.
- Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.
- Like most fruit tarts, this Peach Crème Fraiche Streusel Tart is best enjoyed the day of, or the day after being made, but no later.
I hope you’ll love this Peach Crème Fraiche Streusel Tart as much as I do! If you have any questions, please leave a comment.
More recipes with Peaches:
- Wine-braised Chicken with Peaches
- Fresh Peach Yogurt Cake
- Peach & Blueberry Galette
- Poached Peaches with Raspberry Sauce & Vanilla Ice Cream (Pêches Melba)
This recipe is an adaptation from Martha Stewart and Smitten Kitchen.