Strawberry Peach Tart Recipe

This strawberry peach tart recipe layers a buttery pâte sucrée shell with silky vanilla pastry cream, then tops it with overlapping slices of ripe peach and strawberry brushed with an apricot glaze. It uses two pounds of fruit total, one baked shell, and one batch of stovetop pastry cream, so there’s no last-minute scrambling once guests arrive.

Most fruit tarts turn soggy within a few hours because the crust goes in raw and unsealed, so the pastry cream soaks straight through it. Baking the shell fully before filling it, and brushing on a thin layer of egg wash partway through baking, keeps that barrier intact for a full day in the fridge.

Quick Recipe Summary
Prep Time	40 minutes
Chill Time	1 hour 30 minutes
Cook Time	20 minutes
Total Time	2 hours 30 minutes
Servings	8 slices
Difficulty Level	Intermediate

For another take on baking with stone fruit, see Peach Tart.

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Why You’ll Love This Strawberry Peach Tart Recipe

The crust holds its shape and snap for days because it’s fully baked before the filling goes in.

The pastry cream is flavored with real vanilla instead of extract-only shortcuts, so it tastes closer to a bakery custard than a boxed pudding mix.

• Fully baked shortcrust shell that stays crisp under the filling
• Stovetop pastry cream made with egg yolks and whole milk, no gelatin needed
• Fresh strawberries and peaches arranged in a simple overlapping pattern
• Apricot glaze that adds shine and helps the fruit stay fresh-looking longer
• Make-ahead friendly: the shell and pastry cream can both be made a day in advance
• Naturally portioned into 8 clean slices for a dinner party or brunch table

You might also enjoy: Peach Tarte Tatin

Ingredients

Everything below makes one 9-inch (23cm) tart. The crust, pastry cream, and fruit topping are grouped separately so you can prep each component on its own timeline.

For the Tart Shell (Pâte Sucrée):

• 1 ¼ cups (156g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ¼ teaspoon fine sea salt
• ½ cup (113g) European-style unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons ice water
• 1 large egg, beaten (for egg wash)

For the Pastry Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• 4 large egg yolks
• 3 tablespoons (24g) cornstarch
• 2 tablespoons (28g) unsalted butter
• 1 ½ teaspoons pure vanilla extract
• Pinch of fine sea salt

For the Fruit Topping:

• 2 large ripe peaches, pitted and thinly sliced
• 1 ½ cups (about 225g) fresh strawberries, hulled and sliced
• ⅓ cup (105g) apricot preserves
• 1 tablespoon water
• Fresh mint leaves, for garnish (optional)

Read Also: Fruit Tart

Kitchen Equipment Needed

Nothing here is unusual for a home kitchen, but a few specific tools make the crust and glaze much easier to manage.

• 9-inch fluted tart pan with removable bottom
• Rolling pin
• Pastry cutter or bench scraper
• Fine-mesh sieve
• Medium heavy-bottomed saucepan
• Whisk
• Pastry brush
• Offset spatula
• Mixing bowls, small and medium
• Plastic wrap
• Sharp paring knife

For another take on baking with stone fruit, see Peach Tart with Puff Pastry.

Recommended Products for This Recipe

These are the specific products I reach for when I make this tart, based on what actually solved a problem in my own kitchen rather than a generic upgrade list.

1. Fat Daddio’s Anodized Aluminum Tart Pan

A tart pan with a removable bottom is what makes it possible to unmold the tart cleanly onto a serving plate instead of serving it straight from the pan. The anodized surface also browns the shell evenly, which matters more than it sounds like since a pale bottom crust turns soggy faster once the pastry cream goes in.

Get it on Amazon

2. Nielsen-Massey Pure Vanilla Extract

Pastry cream has almost nowhere to hide a weak vanilla flavor, so the extract quality matters more here than in a spiced cookie dough. This one carries a rounder, less alcohol-forward flavor than the cheaper blends I tried before switching.

Get it on Amazon

3. OXO Good Grips Silicone Pastry Brush

A stiff-bristled brush drags the apricot glaze and pulls fruit slices out of place, which is a problem a silicone brush avoids entirely. It also cleans up in seconds instead of holding onto sticky preserves in the bristles.

Get it on Amazon

4. Bonne Maman Apricot Preserves

Some preserve brands are so thick with pulp that they clump instead of brushing on smoothly, even after thinning with water. This one strains easily through a fine sieve and sets into a clean, glassy glaze once it cools.

Get it on Amazon

5. USA Pan Bakeware Half Sheet Pan

Blind baking the shell on a sturdy sheet pan keeps the tart pan from warping under oven heat and makes it much easier to move in and out of the oven without disturbing the pie weights. It’s also the pan I use for toasting the sliced almonds if I add them as a garnish.

Get it on Amazon

You might also enjoy: Mini Peach Tart

Step-by-Step Instructions: How to Make Strawberry Peach Tart

Follow these steps in order and the shell, cream, and topping will all be ready to assemble at the same time.

1. Make the Tart Dough

• In a medium bowl, whisk together the 1 ¼ cups flour, ¼ cup sugar, and ¼ teaspoon salt.
• Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
• In a small bowl, whisk the egg yolk with 1 tablespoon of ice water, then drizzle it over the flour mixture.
• Mix with a fork or your hands just until the dough comes together, adding the second tablespoon of ice water only if the dough still looks dry and crumbly.
• Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

2. Roll and Blind Bake the Shell

• On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle about ⅛ inch thick.
• Transfer the dough to the 9-inch tart pan, pressing it into the bottom edges and up the fluted sides, then trim any excess overhanging the rim.
• Prick the bottom all over with a fork, then chill the shell in the freezer for 15 minutes while the oven preheats to 375°F (190°C).
• Line the shell with parchment paper and fill with pie weights or dried beans, then bake for 15 minutes.
• Remove the weights and parchment, brush the shell lightly with beaten egg, and bake for another 5 to 7 minutes until golden brown all over.
• Let the shell cool completely in the pan on a wire rack before filling.

3. Make the Pastry Cream

• In the saucepan, heat the whole milk with half the sugar (¼ cup) over medium heat until it just begins to steam, stirring occasionally so it doesn’t scorch.
• While the milk heats, whisk the egg yolks with the remaining ¼ cup sugar in a medium bowl until pale, then whisk in the cornstarch until smooth.
• Slowly pour about a third of the hot milk into the egg mixture while whisking constantly, then pour the tempered egg mixture back into the saucepan with the rest of the milk.
• Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and just starts to bubble, about 3 to 4 minutes.
• Remove from heat and whisk in the butter, vanilla extract, and a pinch of salt until smooth.
• Strain the pastry cream through a fine-mesh sieve into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour, until fully chilled.

4. Assemble the Tart

• Once both the shell and the pastry cream are completely cool, spread the pastry cream evenly into the baked shell using an offset spatula.
• Arrange the sliced peaches and strawberries over the pastry cream in overlapping rows or a circular pattern, working from the outside edge toward the center.

5. Glaze and Finish

• Combine the apricot preserves and 1 tablespoon of water in a small saucepan and warm over low heat until melted and smooth.
• Strain the warmed preserves through the fine-mesh sieve to remove any fruit chunks, then brush the glaze evenly over the fruit with the pastry brush.
• Garnish with fresh mint leaves if using, then slice into 8 pieces with a sharp knife to serve.

Read Also: No Bake Peach Tart

Tips for The Best Strawberry Peach Tart

A few small habits make the difference between a shell that holds its shape and one that shrinks or turns soggy.

• Keep the butter and water cold throughout the dough-making process; warm butter is the main reason tart shells shrink in the oven.
• Don’t skip the egg wash step after blind baking. I used to skip it, and the pastry cream would soak into the bottom crust within a couple of hours; the thin egg seal keeps that from happening.
• Choose peaches that give slightly to gentle pressure but aren’t soft or bruised, since overripe peaches release too much juice onto the fruit layer.
• Slice the strawberries and peaches as close to serving time as possible so the cut edges stay bright rather than browning.
• If your kitchen is warm, chill the assembled tart for 10 to 15 minutes before slicing so the pastry cream holds its shape under the knife.
• Strain the apricot glaze even if the label says “seedless”; a smooth glaze brushes on far more evenly than one with pulp.

For another take on baking with stone fruit, see Peach Pie.

What to Serve with Strawberry Peach Tart

This tart is rich enough to stand on its own but light enough to pair with both breakfast and after-dinner foods, which makes it a flexible choice for brunch spreads or dessert tables.

• A dollop of lightly sweetened whipped cream
• A scoop of vanilla bean ice cream
• Freshly brewed coffee or espresso
• A glass of chilled Prosecco or other sparkling wine
• Iced black tea with a splash of lemon
• A Strawberry Peach Smoothie alongside for a fruit-forward brunch pairing
• French Toast if you’re building out a full brunch spread
• A Crème Brûlée on the same dessert table for guests who want something custard-based but different in texture

You might also enjoy: Blueberry Peach Galette

Variations of Strawberry Peach Tart

The base technique here works with plenty of substitutions once you’re comfortable with the shell and pastry cream.

• Almond frangipane base: Swap the pastry cream for a baked almond frangipane filling, then top with the same fruit after baking.
• Mascarpone shortcut: Replace the pastry cream with a whipped mixture of mascarpone, a little sugar, and vanilla for a no-cook filling.
• Berry-only version: Use raspberries and blueberries instead of peaches for a version that doesn’t require ripe stone fruit.
• Mini tarts: Divide the dough among 6 to 8 mini tart pans for individual servings, reducing the baking time by about 5 minutes.
• Puff pastry shell: Use store-bought puff pastry instead of pâte sucrée for a flakier, faster crust.
• Chocolate-lined shell: Brush the baked shell with a thin layer of melted dark chocolate before adding the pastry cream to create a moisture barrier and add a subtle chocolate note.

For another take on baking with stone fruit, see Peach Galette.

Storage and Reheating

This tart is a cold dessert from start to finish, so storage is mostly about protecting the pastry cream and keeping the fruit from weeping.

• Store the assembled tart loosely covered in the refrigerator for up to 2 days.
• Keep the tart uncovered for the first hour if possible, then cover loosely with plastic wrap or a large upside-down bowl to avoid crushing the fruit.
• The baked, unfilled shell can be wrapped tightly and stored at room temperature for up to 2 days, or frozen for up to 1 month.
• The pastry cream can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
• This tart is not freezer-friendly once assembled, since both the pastry cream and fresh fruit lose their texture after thawing.
• Do not reheat any part of this dessert; it’s meant to be served cold or at cool room temperature.

Read Also: Peach Crisp

Nutritional Facts

Values are estimated per slice, based on 8 slices per tart.

Nutrition Per Slice
Calories	285
Total Fat	14g
Saturated Fat	8g
Cholesterol	115mg
Sodium	95mg
Total Carbohydrates	34g
Dietary Fiber	2g
Sugars	20g
Protein	5g

You might also enjoy: Strawberry Smoothie

Health Benefits of Key Ingredients

Beyond the buttery shell, this tart carries real nutritional value from the fresh fruit and egg-based custard.

• Strawberries: A strong source of vitamin C and plant compounds called anthocyanins, which give the fruit its red color and contribute antioxidant activity.
• Peaches: Provide vitamin A, vitamin C, and potassium, along with a moderate amount of fiber from the skin when left on.
• Egg yolks: Contribute choline, an important nutrient for liver and brain function, along with vitamin D and lutein for eye health.
• Whole milk: Supplies calcium and vitamin D, both important for bone health, in addition to the protein content in the pastry cream.
• Vanilla extract: Contains trace antioxidant compounds, though its main role here is flavor rather than significant nutrition.

For another take on baking with stone fruit, see Fruit Tart.

FAQs About Strawberry Peach Tart

1. Can I use frozen peaches or strawberries?

Fresh fruit is strongly recommended for the topping since frozen fruit releases too much liquid as it thaws.

That extra moisture will make the pastry cream watery and cause the glaze to slide off.

2. Can I make the tart shell ahead of time?

Yes, the baked shell can be wrapped tightly and kept at room temperature for up to 2 days.

You can also freeze the baked, unfilled shell for up to 1 month and thaw it at room temperature before filling.

3. Why is my pastry cream lumpy?

Lumps usually form when the hot milk is added too quickly to the egg yolks, which cooks the eggs before they’re tempered.

Straining the finished pastry cream through a fine-mesh sieve will smooth out small lumps if they do form.

4. Can I use a different crust, like puff pastry?

Store-bought puff pastry works as a substitute and bakes in about the same amount of time.

The texture will be flakier and less sturdy than the shortcrust version, so slice the tart gently.

5. How long does the tart keep in the fridge?

The assembled tart is best eaten within 2 days of being put together.

After that, the crust begins to soften from contact with the pastry cream and fruit juices.

You might also enjoy: Grilled Peach and Burrata Salad

Final Thoughts

This strawberry peach tart recipe is worth the extra components because the shell, cream, and fruit each do a specific job instead of competing for attention.

Once you’ve made the pastry cream once, the rest comes together quickly the next time.

Give it a try this week while peaches are in season, and let me know in the comments how your slices turned out.

If you make this recipe, share a photo and tag it so I can see your version.

Recommended:

• Peach Pie Filling
• Blackberry Peach Galette
• Bisquick Peach Cobbler
• Peach Crumble Pie
• Blueberry Peach Crumble
• Peach Crumble Bars
• Peach Cobbler
• Blueberry Peach Crisp
• Peach Crisp with Canned Peaches
• Peach Smoothie