Wednesday 22 September 2021


All recipes

White Peach and Basil Pie



  • For 1 pie serving 6 people
  • Preparation 1 hour


1/ For puff pastry (recipe for 3 pies)


  • 660g Type 45 flour
  • 18g fine salt
  • 250g water
  • 100g butter from the Echiré cooperative
  • 15g white vinegar
  • 500g butter from the Echiré cooperative for turning

Melt the butter, return to room temperature by adding the water. It must be liquid without butter flakes. Pour over sifted flour and salt and mix on the hook of the mixer, adding the white vinegar at the end. Be careful not to give body to the dough. Make a ball and then cut a cross with a knife to allow the dough to relax better overnight. The next day, roll out the dough crosswise and add the butter shaped into a 2 cm-thick slab. Give 2 single turns then 2 more single turns after 6 hours. At this stage, the puff pastry can either be stored in the freezer or kept in the fridge to give the last two single turns the next day.

2/ For the tart

Roll out the puff pastry 2mm thick on a lightly floured work surface and shape the edges by hand by bringing the edges of the tart back on themselves to form an edge. Leave to rest overnight.

3/ For the Crème pâtissière


  • ½ l milk
  • ½ vanilla pod
  • 75g caster sugar
  • 100g egg yolks
  • 75g caster sugar
  • 40g cornflour
  • 25g butter

Heat the milk, vanilla and the first lot of sugar. Froth the yolks and the second lot of sugar and add the cornflour. Mix little by little and bring to a boil for 1 minute. Add the butter in cubes off the heat, empty onto a baking sheet, cover with clingfilm and cool immediately.


4/ For the frangipane almond cream


  • 160g softened butter
  • 160g powdered almonds
  • 160g icing sugar
  • 80g eggs
  • 30g pastry flour
  • 30g rum
  • 200g crème pâtissière

Mix all the ingredients in succession except the rum. Emulsify with the flat beater and add the rum then the previously smoothed pastry cream.

5/ Pour le sucre basilic


  • 100g caster sugar
  • 20g basil leaves

Clean the basil leaves under fresh water and dry them gently on absorbent paper. Mix together and store in the freezer to keep the nice green colour. Use as required.

6/ For cooking

Cover the tart base with cling film or soft baking paper and cover with cherry or mirabelle plum stones. Bake at 180° until the edges are lightly coloured, remove the stones and continue baking until the inside of the tart is coloured, apply a coil of frangipane almond cream, sprinkle with mixed biscuit and arrange the white peach quarters seasoned with basil sugar. Continue baking for as long as it takes to cook the fruit.

Cool on a wire rack to keep all the crispness of the pastry and keep at room temperature until serving.

7/ Recommended wines

Corsican Muscat, Sweet Gaillac, Ben Rye de Donnafugata (Sicily)

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