Breton shortbread tart with peach & raspberry
24 July 2026
Difficulty:
Price: Cheap
🔥 450 calories per serving
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A tart with a Breton shortbread base and topped with fruits, the ideal recipe for summer! A dough with a lot of flavor, crispy on the sides, and which does not require blind baking (a significant advantage when temperatures exceed 30°C) so it's ready very quickly 😊 You can then make modifications according to your tastes: flavored whipped cream, or even whipped ganache if you start the day before, fruits of your choice (apricots, figs, red fruits...), dried fruits or chocolate chips... Here I kept it very simple with plain whipped cream and two of my favorite summer fruits: raspberries and peaches for a very fresh and juicy result!
Equipment:
Perforated rectangular frame
Preparation time: 40 minutes + 20 minutes of baking
For a rectangular tart of 28cm long:
Shopping list:
3 egg yolks
110g of sugar
110g of softened butter
150g of flour
7g of baking powder
120g of heavy cream (35% fat)
15g of icing sugar
3 peaches or nectarines
125g of raspberries
Breton shortbread:
3 egg yolks
110g of sugar
110g of softened butter
150g of flour
7g of baking powder
Blanch the egg yolks with the sugar, then add the softened butter.
Then incorporate the flour and baking powder, then roll out the dough between two sheets of parchment paper and place in the refrigerator for at least 2 hours.
Then, cut the dough to the size of your circle, and place it back in the fridge for 30 minutes.
Preheat the oven to 180°C and bake for about 20 minutes or until the dough is nicely golden. As soon as it comes out of the oven, remove the circle and let it cool on the tray.
Whipped cream:
120g of heavy cream (35% fat)
15g of icing sugar
Optional: vanilla
Whip the cream with the sugar and vanilla if desired (the seeds of a pod, a bit of powder or extract) until you reach a whipped cream consistency that is more or less firm according to your tastes.
Spread the whipped cream over the cooled Breton shortbread.
Finishing touches:
3 peaches or nectarines
125g of raspberries
Optional: verbena or mint leaves
Cut the peaches into thin slices and arrange the fruits on the whipped cream.
You can add a few leaves of verbena or mint to finish flavoring and decorating the tart before enjoying it!
Equipment:
Perforated rectangular frame
Preparation time: 40 minutes + 20 minutes of baking
For a rectangular tart of 28cm long:
Shopping list:
3 egg yolks
110g of sugar
110g of softened butter
150g of flour
7g of baking powder
120g of heavy cream (35% fat)
15g of icing sugar
3 peaches or nectarines
125g of raspberries
Breton shortbread:
3 egg yolks
110g of sugar
110g of softened butter
150g of flour
7g of baking powder
Blanch the egg yolks with the sugar, then add the softened butter.
Then incorporate the flour and baking powder, then roll out the dough between two sheets of parchment paper and place in the refrigerator for at least 2 hours.
Then, cut the dough to the size of your circle, and place it back in the fridge for 30 minutes.
Preheat the oven to 180°C and bake for about 20 minutes or until the dough is nicely golden. As soon as it comes out of the oven, remove the circle and let it cool on the tray.
Whipped cream:
120g of heavy cream (35% fat)
15g of icing sugar
Optional: vanilla
Whip the cream with the sugar and vanilla if desired (the seeds of a pod, a bit of powder or extract) until you reach a whipped cream consistency that is more or less firm according to your tastes.
Spread the whipped cream over the cooled Breton shortbread.
Finishing touches:
3 peaches or nectarines
125g of raspberries
Optional: verbena or mint leaves
Cut the peaches into thin slices and arrange the fruits on the whipped cream.
You can add a few leaves of verbena or mint to finish flavoring and decorating the tart before enjoying it!
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