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) 

Peach Crème Fraiche Streusel Tart

Print Recipe

Serves: 8-10 Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

For the Pâte Sablée:
1 ¼ cup (155g) all-purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (1 stick/125g) unsalted butter, cold and cut in small cubes.
2 egg yolks

For the Streusel:
¼ cup (50g) sugar
2 tbsp (11.5g) quick rolled oats
¼ tsp salt
6 tbsp (47g) all-purpose flour
¼ cup cold (1/2 stick/ 62.5g) unsalted butter, cold and cut in small cubes

For the filling:
1 1/2 pounds ripe (5 medium) peaches, pitted and cut in 8
2 tbsp (25g) granulated sugar
2 tbsp (11.5g) quick rolled oats
¼ cup (about 70g) of crème fraiche

Instructions

Step 1 – Prepare the Pâte sablée. In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Pre-heat your oven to 400°F(205°C) with a rack in the middle. Butter and flour a 9-inch springform tart pan.

Step 2 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Step 3 – Par-bake the crust. Place one of the sheet of parchment paper on top of the tart shell and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Take the crust out of the oven, set aside on a cooling rack and remove the pie weights. Let cool. Turn the oven temperature down to 375°F (190°C).

Step 4 – Make the Streusel. In a medium bowl, combine the sugar, quick rolled oats, salt and all-purpose flour. Add the cold, cubed butter and mix into the dry ingredients, using your fingertips (or a pastry blender) to crumble the butter pieces, until you get a coarse crumbly texture.

Step 5 – Assemble the tart. In a large bowl, toss the peach wedges with 2 tablespoons of sugar and set aside. Sprinkle 2 tablespoons of rolled oats all over the bottom of the par-baked crust. Add about 2 tablespoons of crème fraiche on top, in small dots evenly placed all over the bottom crust. Sprinkle with 1/3 of the streusel mixture.

Place the peach wedges in the crust, in a circular pattern, with cut-sides facing the bottom. Make sure the wedges are nice and tight, and if needed, cut some wedges in half to fill any holes. The whole crust should be covered with peaches, but it doesn’t need to look perfect.

Dot the peaches with the rest of the crème fraiche and sprinkle with the rest of the streusel.

Bake the tart for 50 minutes. The crust and streusel should be golden brown, and the crème fraiche should be bubbling when you take the tart out of the oven. Transfer onto a cooling rack and let cool for at least 15 minutes before serving.

Enjoy warm or cooled.

This recipe is an adaptation from Martha Stewart and Smitten Kitchen. 

The post Peach Crème Fraiche Streusel Tart appeared first on Pardon Your French.

Which white wine to choose for braising?

For this recipe (or for any wine braised chicken recipe really), I almost always recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.
• Dry Sparkling Wine– it is a light and crisp option. Note that the bubbles dissipate when cooking, so you won’t notice this was a sparkling wine. 

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. This recipe already relies on peaches to provide a delightful natural sweetness. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Can you substitute the chicken thighs?

Skin-on, bone-in chicken thighs are my pieces of choice for this type of wine-braised recipes. They are so flavorful and turn fork-tender. However, yes, you can replace chicken thighs for skin-on legs or quarters if you would like. Avoid using chicken breasts as they will likely become too tough after 30 minutes of baking in the oven.

Whether you choose chicken thighs, legs or quarters, leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the shallots and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later – in your plate, once the dish is served.

Cooking tips:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate the meat. 
• Choosing in-season peaches is best. However, do not opt for peaches that are too ripe or soft, or they will turn mushy once baked. You will want to choose peaches that are still firm, so they turn soft yet keep in once piece once baked.
• Use a pot/pan/skillet that can go from the stove-top to the oven.

I hope you’ll love this Wine-braised Chicken with Peaches as much as I do! This is a simple yet impressive recipe that is perfect for Summer. You can serve it with rice and a salad on the side. 

You may also like: 

• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Clementine Roast Chicken with Fennel and Honey
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Chicken Fricassée with Shallots and Bacon

Wine-Braised Chicken with Peaches

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

4 chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
¼ cup (34g) flour
2 tbsp (28.5g) unsalted butter
2 garlic cloves, peeled and minced
2 shallots, peeled and diced
1/3 cup (79ml) dry white wine
2 peaches, stoned and cut in wedges
2 tbsp (40ml) honey
2 tbsp almond slices
1 tbsp chopped fresh basil leaves

Instructions

Step 1 - 2 to 3 hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Place the flour in a shallow plate and roll each chicken thigh in flour to cover evenly. Set aside and let rest to near room temperature.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat and add the butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan. 

Step 4 - Lower the heat to medium and add the shallots and garlic. Cook for about 5 minutes, stirring occasionally, until the shallots are tender and lightly caramelized.

Step 5 - Nestle the chicken thighs back into the pan. Pour the white wine into the pan (around the chicken pieces, not on top so the chicken skin remains crispy) and transfer the pan into the oven for 15 minutes (uncovered).

In a small bowl, toss the peach slices with the honey.

Step 6 – Take the chicken out of the oven, and scatter the peach slices around the chicken pieces. Transfer the chicken back into the oven for 15 more minutes (uncovered).

Remove from the oven and sprinkle the dish with almond slices and chopped basil leaves. Serve immediately.

The post Wine-Braised Chicken with Peaches appeared first on Pardon Your French.

The Origin of this Dessert

This Classic French dessert of Pêches Melba was invented in 1892 in London by renowned French Chef Auguste Escoffier. He created this dessert for a dinner in honor of Australian soprano Nellie Melba, who was in town to sing Wagner’s opera Lohengrin at Covent Garden. He used an ice sculpture of a swan (which is featured in the Lohengrin opera). The swan carried peaches which rested on a bed of vanilla ice cream, topped with spun sugar.

Later, in 1900, for the opening of the Carlton Hotel in London where he was head chef, Escoffier added a simplified version of Pêches Melba on his menu. He skipped the ice swan and simply topped the peaches with raspberry purée. The iconic dessert was born. 

Cooking notes: 

• Use fresh seasonal peaches (canned peaches are almost always too sweet, unless they are homemade.). Choose ripe, tender peaches and ideally yellow, instead of white, as they have a better acidity which contrasts nicely against the creaminess of the ice cream. Firm ripe nectarines are also acceptable. 
• Fresh or frozen raspberries can both be used, as they are meant to be reduced in a puree. If you do use frozen raspberries, make sure you thaw and drain them well before hand.
• Homemade or a good quality store-bought vanilla ice cream work well here. 
• Some “mainstream” restaurants will add whipped cream on top, but I think this is de trop (too much). A sprinkle of slivered almonds on top and a few fresh basil leaves are however acceptable in my books (though the original recipe doesn’t call for it.). 

I hope you’ll love this Pêches Melba recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Raspberry Pistachio Frangipane Tart 
• Peach & Blueberry Galette
• Classic French Tarte aux Fraises
• Peach Yogurt Cake 
• Apricot Frangipane Tart

Poached Peaches Melba with Raspberry Sauce

Print Recipe

Serves: 4 people Prep Time: 2 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

4 ripe peaches
For the Poaching Syrup: 
1 1/2 cups (300g) white sugar
3 cups (750ml) water
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
For the Raspberry Coulis: 
1 cup raspberries (fresh or frozen, well drained)
2 tablespoons (15g) powdered sugar
1 tablespoon (15ml) lemon juice
To Assemble: 
1 large tub vanilla ice cream
Optional: 1/4 cup slivered almonds
Optional: 4 fresh basil leaves, for garnish.

Instructions

Step 1 - Peel the Peaches

Bring a heavy pot of water to a boil and prepare a bowl of ice water. Cut a small “X” into the bottom of each peach with a sharp knife. Immerse the peaches in the boiling water for 30 seconds, then immediately use a slotted spoon to transfer the peaches to the ice bath to stop the cooking.  

Transfer peaches to a cutting board and gently pull off the skins, starting from the “X” you cut. If the skin doesn’t come off easily, use a knife to help. Once peeled, cut the peaches in halves or quarters, discarding the pits. Set aside. 

Step 2 - Poach the Peaches

Combine the sugar and water in a shallow frying pan or large saucepan. Halve the vanilla bean lengthwise and scrape the seeds into the pan (or add the vanilla extract). Bring to a boil, stirring until the sugar is dissolved.

Add the peaches, then bring the syrup to a slight simmer and reduce the heat. Cover and let simmer for 5–6 minutes, occasionally basting the peaches with the syrup with a spoon. Turn the peaches over and continue to poach until very tender, so that they can be easily pierced with the tip of a sharp knife, about 5 to 6 minutes more.

Turn off the heat and let the peaches cool in their poaching liquid in the pan, uncovered, for 1 hour.

Step 3 - Make the Raspberry Coulis

While the peaches are cooling, puree the raspberries in a blender. Optional: pass the raspberry purée through a fine mesh strainer to discard the small seeds. Transfer the puree to a bowl.

Immediately stir in the powdered sugar and lemon juice into the raspberry purée and whisk vigorously to make sure no lumps were formed.

Step 4 - To Serve: 

Distribute the peaches evenly into four individual serving bowls. Top with one or two scoops of vanilla ice cream and drizzle with raspberry coulis. 

Optional: Sprinkle each bowl with a few slivered almonds and garnish with a fresh basil leaf.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

This article was first posted on August 08, 2017 and updated on August 19, 2020. 

The post Poached Peaches with Raspberry Sauce and Vanilla Ice Cream (Pêches Melba) appeared first on Pardon Your French.

Summer desserts often call for simplicity, don’t you think? A simple cake, fresh seasonal fruits bursting with natural flavours, and maybe, one more component to add some originality. Well, today’s dessert is simply one of them – featuring juicy peaches, the simplest olive oil cake, and the use of fig-infused balsamic vinegar to create some magic. That’s all you’ll need to build this lush dessert that’ll be the perfect ending to any Summer dinner. 

This recipe is part of my work with Oliv, to which I am partnering with this Summer to bring you sun-kissed recipes boasting with Extra Virgin Olive Oils and Balsamic Vinegars. (If you’re unfamiliar with Oliv, check out this post or check their site for a look at their essential oil-infused line of products.). And so far, I’ve had so much fun developing new recipes (this one and this one) and exploring a side of French cuisine with more Mediterranean-flare than what I usually share here (as Northern French cuisine relies more on butter).

Now that we’re reaching the peak of peach season here in Niagara, it was difficult not to think of a recipe idea without these beauties in mind. And as any for any Summer fruit, I like to think simplicity is often the best call, in allowing them to shine on their own. I chose to use Oliv’s fig-infused balsamic vinegar to lightly poach the peaches in a pan. This balsamic is rich, smooth and full of fruit-flavours. I knew it would be the perfect ingredient to elevate the peaches while remaining just subtle enough (you don’t want it to overpower the natural flavor of the peaches).

And to complete this dessert, I made a simple, yet elegant almond cake using Oliv’s Leccino EVOO (that I had already used in this lush Chocolate Olive Oil Cake). It truly is the simplest cake to make and turns out so light and fluffy in texture with subtle fruity and nutty notes. I usually like to put fruits inside my cake, so it was a nice change to enjoy them on the side. I though it made for a more “grown-up” dessert for some reason.

Overall, this dessert can be whipped up in less than 30 minutes (baking time included), which makes it ideal for hot Summer days where you don’t want to spend too much time in the kitchen. It is modest yet elegant, light yet satisfying. As I said, one of those simple Summer desserts. We enjoyed this dessert as is, but I could definitely see a scoop or two of vanilla ice-cream on top, as well. 

Balsamic Poached Peaches and Olive Oil Cake

Print Recipe

Serves: 6-8 Prep Time: 30 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the cake:

4 eggs
3/4cup + 2 tbsp (180g) sugar
200g almond meal
½ cup (112g) EVOO 

For the peaches:

4 peaches (washed and cut in wedges).
4 tbsp Fig-infused Balsamic Vinegar
2 tbsp agave nectar (or light-colored honey)
4-6 tbsp water

Instructions

For the Cake:

Preheat the oven to 375°F (200°C)

Whisk the eggs and sugar together, until foamy and lighter in color. Whisk in the almond meal and the EVOO until fully combined.

Pour the batter into a previously greased 9” circular cake pan and bake for 20 minutes.

For the Peaches:

Meanwhile, in a non-stick frying pan over medium heat, combine the peach wedges with the balsamic vinegar and agave nectar. When the liquid start bubbling, stir the peaches gently ensuring sure they’re fully coated and cooking evenly. When the liquid thickens a bit, add splashes of water, little by little, so the peaches never stick to the bottom. Poach until tender (about 10 minutes).

Serve each slice of cake with 2 or 3 scoops of warm poached peaches. 

If you try this Balsamic Poached Peaches and Olive Oil Cake recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Balsamic Poached Peaches and Olive Oil Cake appeared first on Pardon Your French.