Peach-Nectarine-Vanilla Tart
Hello food lovers!
You love the upside-down tart mould, which is why we created a brand new recipe using it!
A summery tart combining the freshness of peaches and nectarines with a delicious touch of vanilla.
A wonderful combination of flavours that, I promise you, you will love! ;-)
To make this upside-down tart for approximately 10 people, you will need:
- 410gr whole cream
- 200gr white chocolate
- 16gr honey
- 2gr powdered gelatine
- 10gr water
- 1 vanilla pod
Peach-nectarine-vanilla compote
- 125gr peaches
- 125gr nectarines
- 4gr NH pectin
- 15gr sugar
- 10gr lemon juice
- 1 vanilla pod
- 114gr butter
- 160gr icing sugar
- 78gr flour
- 1,4gr baking powder
- 95gr almond flour
- 210gr egg whites
Roasted peaches and nectarines
- 2 peaches
- 2 nectarines
- 50gr flaked almonds
- 2 tbsp honey
- Star nozzle N°12
- Round nozzle N°12
- 1 peach
- 1 nectarine
We will start the recipe with the vanilla whipped ganache base as it will need to rest overnight in the fridge.
Vanilla whipped ganache
First, weigh 2gr of powdered gelatine into 10gr of cold water, mix and set aside for about 5 minutes.
Use the precision spoon scale to weigh the gelatine accurately.
In a saucepan, pour 410gr of whole cream and 16gr of honey.
Add 1 vanilla pod split in half lengthways.
Bring everything to a boil then remove the saucepan from the heat.
Off the heat, add the gelatine/water mixture and mix well.
Remove and scrape the vanilla pod to extract all the seeds and add them to the warm cream.
Pour the cream in 3 additions over 200gr of white chocolate. Mix well after each addition to obtain a smooth, homogeneous mixture.
Finish by blending everything with an immersion blender.
Cover the ganache base with cling film, making sure it touches the surface of the ganache. This will prevent a skin from forming on top of the mixture.
Place everything in the fridge overnight before whipping it.
We will now make the compote.
Peach-nectarine-vanilla compote
Start by cutting 125gr of peaches and 125gr of nectarines into pieces.
Mix 4gr of NH pectin and 15gr of sugar. Use the precision spoon scale to weigh the pectin accurately.
To avoid lumps, pectin must always be mixed with sugar before being added to a preparation.
In a saucepan, pour in the chopped peaches and nectarines.
Add 10gr of lemon juice and 1 vanilla pod split in half lengthways.
Cook everything over low heat. If you notice it sticking to the bottom of the pan, add 1-2 tbsp of water. ;-)
The cooking time will vary depending on the ripeness of your fruit.
Once the fruit starts to break down, add the sugar/pectin mixture.
Mix well and bring everything to a boil for about 2 minutes.
Pectin must always be brought to a boil to be activated.
Remove and scrape the vanilla pod to extract all the seeds and add them to the compote.
Pour everything into a jug.
Using an immersion blender, blend the fruit mixture until you obtain a smooth compote.
Cover the compote with cling film touching the surface and place it in the fridge for a minimum of 2 hours.
We will now make the financier sponge.
Financier sponge
Start by making a brown butter. For me, this is the essential step for a good financier. :-)
In a saucepan, pour 114gr of butter and heat it until you obtain a beautiful hazelnut brown colour.
Preheat your oven to 180°C fan.
Pass the brown butter through a sieve to remove any small residues and set aside.
In a bowl, combine all the dry ingredients: 78gr of flour and 160gr of icing sugar.
Also add 95gr of almond flour and 1,4gr of baking powder.
Mix everything together with a spoon.
In another bowl, pour 210gr of egg whites. Using the whisk attachment of your mixer, whip the egg whites until stiff peaks form.
Once well whipped, fold in the dry ingredient mixture.
Using a spatula, fold gently until you obtain a smooth, homogeneous mixture.
Be careful not to deflate the egg whites.
Finally, pour the brown butter into the mixture and fold in gently once more.
For this recipe we used the upside-down tart mould. You may have already seen it in the chocolate-carrot Easter dessert recipe, the blueberry-passion fruit tart and the strawberry-rhubarb tart — and you loved it!
Spray the mould with release spray to avoid any unpleasant surprises when unmoulding!
Pour the financier batter into the mould and bake for 15 minutes in the middle of the preheated oven.
Allow it to cool completely before unmoulding. Once fully cooled, carefully unmould the financier onto a tray or a pretty plate.
The sponge can be made the day before — wrap it well in cling film and store at room temperature.
It can also be frozen and will keep for 2 months when well wrapped.
And now for the last step of the recipe!
Roasted peaches and nectarines
Preheat your oven to 180°C fan.
On a perforated baking tray lined with a silicone mat, spread out 2 peaches and 2 nectarines roughly chopped.
Drizzle 2 tbsp of honey over the top for extra indulgence.
Add 50gr of flaked almonds, they will add a lovely crunch to the tart. :-)
Bake the tray for 12-15 minutes in the middle of the oven. Pierce the fruit to check doneness — they should be soft and tender.
The cooking time will vary depending on the ripeness of your fruit.
Leave them to cool and chop roughly. Set aside until it is time to assemble the tart!
All the elements of the tart are ready — now we can move on to my favourite part. ;-)
Assembly and decoration
Start by whipping the vanilla ganache base. To do this, pour it into a large bowl and using the whisk, whip it like whipped cream.
Be careful — it whips up very quickly, so keep a close eye on it to make sure it doesn't split!
For this tart, I wanted two different piping styles.
Prepare 2 piping bags, the first with a 12 mm round nozzle and the other with a 12 mm star nozzle.
Divide the ganache between the 2 piping bags. Place them in the fridge until ready to pipe.
In another piping bag, pour the compote made at the beginning of the recipe.
On the financier sponge, arrange the roasted and chopped peaches, nectarines and flaked almonds from earlier.
Pipe the peach-nectarine-vanilla compote on top. Keep the equivalent of 2 tbsp aside for decoration.
Smooth the compote using a small offset spatula.
Pipe the whipped ganache by alternating the two piping styles: a few rosettes with the star nozzle then a few with the round nozzle.
Cover the tart completely as shown in the third photo below.
Make small indentations in some of the rosettes piped with the round nozzle.
To hollow them out neatly, use the back of the smallest measuring spoon, the one that corresponds to 1/2 tsp.
Gently pipe the compote into the hollowed-out rosettes.
Finally, add a few slices of peach and nectarine as decoration.
And here is the result!
A beautiful, indulgent and fruity tart! :-)
I recommend making this tart over 2 days like this:
Day -1: the vanilla whipped ganache base, the compote and the financier sponge.
Day of serving: the roasted peaches and nectarines and the assembly/decoration.
Once finished, it will keep for 2 days in the fridge in a well-sealed container.
I hope you enjoy this recipe!
Have a wonderful Sunday, food lovers!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Sophie
By: Sophie M. On 2025-05-20Bonjour,
Merciii pour cette délicieuse recette!
À la place de la pectine pour la compotée peut-on mettre de la gélatine en feuille? En quelle quantité?
Merci !
Replied by: Karin On 2025-05-21
Question de Annick
By: Annick H. On 2024-09-04Quel autre moule puis-je utiliser svp? Un simple plat à tarte en Pyrex? Un cercle à pâtisserie? Merci pour votre réponse. ☺️
Replied by: Karin On 2024-09-04
Question de Karin
By: Karin D. On 2024-07-10Bonjour, j'aimerais réaliser cette recette mais nous avons un allergique aux amandes, par quel biscuit puis-je remplacer le biscuit financier ?
Replied by: Karin On 2024-07-10
Replied by: Karin D. On 2024-07-12
Replied by: Karin On 2024-07-12
Replied by: Karin D. On 2024-07-12