Anolon Academy

Stonefruit Puff Pastry Tart

By Chef Justin North

A peach tart with raspberries and vanilla Chantilly cream is simply heaven: hot jammy fruit, crisp pastry and softly whipped cream – yum!


  • 2 sheets ready-made all-butter puff pastry
  • 4 ripe slip-stone yellow peaches
  •  icing sugar, for dusting
  • ¾ cup (165 g) caster sugar
  •  a few leaves of lemon verbena, lemon balm, mint or coriander, torn
  • 1 × 150 g punnet raspberries
  • 1 cup (250 ml) thickened cream
  • 1 vanilla bean, split and seeds scraped


Preheat your oven to 190ºC.

Cut out four rounds about 12–14 cm in diameter from the pastry, using a saucer or small plate as a template, and place on a non-stick baking tray.

Remove the stones from the peaches and finely slice the flesh. Arrange the peach slices in overlapping circles on the pastry rounds, leaving a 1 cm border around the edges. Dust liberally with icing sugar and bake for 12–15 minutes until the pastry is golden and crisp and the peaches are soft and jammy.

Meanwhile, place the caster sugar in a small saucepan with ¾ cup (180 ml) water, bring to the boil and let it bubble for 3 minutes. Remove from the heat and add the torn herb leaves and the raspberries to the syrup, gently swirling the pan to mix. Leave to infuse for a couple of minutes.

Place the cream and vanilla seeds in a bowl and whisk to soft peaks.

To serve, place the hot tarts on serving plates. Spoon over some raspberries and syrup, then top with a large dollop of cream.

Tip: Any stonefruit, such as nectarines, apricots or plums, can be used instead of peaches – and strawberries, blueberries or blackberries work just as well if you can’t find raspberries.

Serves 4