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Moscato Peach Tart - Mommyhood's Diary

Moscato Peach Tart

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6


Tart Crust:

  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, chilled and cut into small cubes (1 1/2 sticks)
  • 3 tablespoons ice water, or more if need it
  • 2 tablespoons whipping cream, chilled
  • 1 teaspoon egg + 1 of water

Pastry Cream:

  • 2 cups milk
  • 1 vanilla bean
  • 2/3 cup sugar
  • 4 1/2 tablespoons cornstarch
  • 4 egg yolks

Moscato Peaches:

  • 1 can (15oz) peaches syrup, drained
  • 2 cups of Gallo Moscato
  • 1 cinnamon stick in broken half
  • 1 vanilla bean, split lengthwise


  • Combine flour and salt in a food processor. Add butter and pulse briefly until mixture forms large crumbs. Add the water and cream continue pulsing until moist clumps form, adding more ice water by teaspoonful if the dough is dry.
  • Form dough into a disk about 1 inch thick. Wrap it in plastic wrap and chill at least 2 hours and up to overnight.
  • Mix egg and water in a small bowl. Set aside.
  • In a medium bowl mix peaches, Moscato, cinnamon, and vanilla bean. Refrigerate until time to use.
  • Preheat oven to 350º F and place rack in center of oven.
  • Roll out dough about 1/4-inch thick on a lightly floured work surface.
  • Fit dough into non-stick tart pan with a removable bottom, pressing into edges (don’t stretch). Push extra dough inside of the rim, and then cut off the excess. Lift up the extra dough on the rim. This overhang will prevent the dough shrinking.
  • Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with dried beans or rice. Bake until edges are just beginning to turn golden, about 20 minutes. Remove parchment paper and weights. Brush with egg wash and continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
  • To see how to make pastry cream click here
  • When the tart shell is cool fill it with pastry cream. Remove the peaches from the wine and place them on top of the cream. Serve.


Tart crust recipe from Epicurious
DO NOT throw the wine you used to soak peaches, drink it as is or use it to make a delicious after meal treat.