Peach Tart Recipe to Pair with the New Minuty M Ltd Edition Bottle Designed By Lucia Vinti

This recipe celebrates ripe, juicy peaches at their peak, paired with a crisp, delicate base that bakes to a perfect golden finish. Whether you’re hosting a long, leisurely lunch or simply craving something seasonal and comforting, this tart delivers effortless elegance.

Serve it slightly warm or at room temperature, ideally with a chilled glass of Minuty M Limited Edition featuring design by Lucia Vinti – for a pairing that feels as fresh and refined as the dish itself.

Serves 6

Ingredients:

For the dough: 120 g flour, 120 g yoghurt, 60 g unsalted butter, a pinch of salt
Almond cream: 40 g unsalted butter softened, 50 g light brown sugar, 50 g ground almond, 1 egg
Topping: 7 ripe white peaches, 20 g light brown sugar, 6 whole almonds, Olive oil
Garnish: A few fresh mint leaves, a few raspberries

Method:

Prepare the dough: On a work surface, mound the flour and make a well in the centre. Add the well-drained yogurt, the room-temperature butter, and a pinch of salt. Quickly mix with your fingertips until you get a smooth, supple dough. Shape into a ball, wrap, and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 200 °C (400 °F / Gas Mark 6).

Make the almond cream: In a mixing bowl, combine the butter, brown sugar, and ground almond. Blend until smooth. Add the egg and blend again until fully incorporated.

Prepare the peaches: Peel the peaches, cut them into quarters, then slice each quarter in half to obtain thin wedges.

Assemble the tart: Take the dough out of the refrigerator and roll it out into a thin circle on a sheet of baking paper. Lightly sprinkle with brown sugar, then pass the rolling pin over to press it in. Fold the edges inward to form a border.

Add the filling: Spread the almond cream evenly over the dough base. Arrange the peach slices in a rosette pattern. Sprinkle with brown sugar and add a few whole almonds on top. Place the tart in the refrigerator for about 10 minutes before baking.

Bake the tart : Transfer the tart to a baking sheet and bake for 25 to 30 minutes, until the pastry is golden brown and the fruit is slightly caramelized.