Peach Bellini Tart

This prosecco-infused Peach Bellini Tart makes the perfect dessert for peach season. It’s not too sweet and the peaches make for a healthier alternative to other, ultra-sugar desserts. 

What is a Bellini?

The peach Bellini tart takes its inspiration from the Bellini. The Bellini cocktail is made of prosecco and peach purée, so to make it into a tart, we’ve used those same ingredients while baking. If you want to try a Bellini recipe to pair with this dessert, though, we have a Peach Basil Bellini Cocktail and Mocktail.

Peach Bellini Tart Recipe

Peach Bellili Ingredients

• 1 recipe sweet shortcrust pastry
• 6 tbsp butter, at room temperature
• 1/2 cup sugar
• 2 large eggs, at room temperature
• 2 tbsp vanilla extract
• 2 tsp almond extract
• 1 cup almond flour
• 1 tbsp flour
• 1 tbsp prosecco
• 2 small/medium peaches, medium-thin sliced
• 1 additional cup prosecco

For the Sweet Shortcrust Pastry

• 1 tbsp + 2 tsp heavy whipping cream
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 1/4 cup flour
• 2/3 cup powdered sugar
• 1/4 tsp salt
• 8 tbsp butter, cold & cut into 12 chunks

Peach Bellini Tart Instructions

For the Sweet Shortcrust Pastry

1. Mix together the egg yolk, heavy cream, and vanilla extract in a small bowl and then set that aside. In a large bowl or food processor, add the flour, sugar, and salt, process until just combined.

2. Add the cold butter chunks and pulse on high 1015 times. You will have a crumbly texture with some chunks of butter. If mixing by hand, use your fingers to rub the butter into the flour until a coarse meal is formed. Don’t over-mix it, you want small chunks of butter left.

3. Gently stream in the mixture. If using a food processor, turn off, do not over mix. It does not need to be one cohesive ball as soon as you tip it out of the bowl. You can gently press the dough together to form a cohesive ball.

4. Place tart dough onto a clean surface and then pat into a 6 inch round disc. Work quickly, you don’t want to spend too much time working with the dough as the warmth of your hands can melt the butter. Wrap the dough disc tightly in plastic wrap and let chill in the fridge for 30 minutes or up to 4 days.

For the Tart

1. Once the dough has chilled for 30 minutes (if it is in the fridge for more than 30 minutes let the dough sit out to soften a bit before rolling out) place it on a lightly floured work surface. Use a rolling pin to gently and evenly roll the dough to 1/8″ inch thick. Making sure to turn the dough multiple times to ensure an even dough. Gently roll the dough onto the rolling pin and slide the tart tin underneath the roll the dough onto the tart tin.

2. Gently use your fingers to press the dough into the mold- if it cracks a little don’t worry just press it back together. Then use a knife to cut off the excess dough leaving a 1-inch lip around. Create a thicker crust by folding that lip over to create an almost double crust. Lastly, use a rolling pin to roll on top of the tart tin to remove any excess dough and use a knife to trim any specific areas.

3. Use a fork to prick the crust all over then place it in the freezer for 30 minutes or up to two days (if freezing for longer than 30 minutes wrap the tin in plastic wrap). It is important for the dough to be ice cold when it goes into the oven.

4. When ready to bake, preheat the oven to 375F. Then, spray a piece of foil with non-stick cooking spray and gently press against the tart-greased side. After, fill with dry beans, rice, or pie weights.

5. Place the cold tart tin on a baking sheet and bake for 20 minutes. Gently remove the foil and bake for another 5-10 minutes or until golden brown. Gently place the tart tin on a wire rack to cool completely before using.

6. Using a 4’’ by 9’’ tart pan, cover with parchment paper and fill with pie weights to blind bake it halfway. Bake at 375F for 15 minutes.
7. While the crust is baking, slice the peaches and marinate in 1 cup of Prosecco and set aside. 
8. In a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Next, beat on high until very light and fluffy, 3 to 5 minutes.
9. Add the eggs one at a time, mixing well, then in between add the vanilla extract and almond extract. Gently fold in the almond flour, and all-purpose flour, mixing until just combined. 
10. When the shortbread crust has baked for 13 minutes take it out of the oven and remove parchment and pie weights. Add the frangipane filling and use an offset spatula to gently spread into an even layer. Place the marinated peaches on top. Sprinkle turbinado sugar on top 
11. Bake for another 30 to 40 minutes, or until golden brown and no longer wet on top. I use a shield to prevent the edges from browning too much. Let the tart cool on a wire rack for at least 45 minutes before taking it out. Finally, dust with confections sugar and serve on its own or with fresh whipped cream or ice cream. 

Recipe and styling by Anna Franklin / Photography by Dave Bryce

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