White Peach Tart With Manchego Cream is a great way to welcome in the beginning of summer. Subtle, juicy peaches lend themselves here to the flakey, buttery buckwheat crust – and the cooling vanilla flavor from the manchego cream somehow lets you know that everything is going to be ok. Start by getting the best peaches you can find. I found mine for the tart along one of the alleys in El Bourne. Loads of great places to get lost in this city, am I right?


1 Cup normal flour
1 Cup buckwheat flour
.3 Cup milk
.3 Cup cold water
.2 Cup sugar
1.5 T Butter
1 Heaping teaspoon instant yeast
1 Heaping teaspoon salt

1.25 Sticks butter

1 Egg yolk, mixed with water

6 Ripe white peaches
4 Tablespoons brown sugar
4 tablespoons water
6 Tablespoons honey
1 Vanilla bean
1/4 lime, zested
2 Black Peppercorns
2 Pink Peppercorns
2 Tablespoons butter, brunoise
1 Gram cinnamon, freshly grated
1 Pinch flakey sea salt
1 teaspoon yuzu juice

Manchego Cream

100g Mascarpone
100g Manchego
10ml gin
1 Turn fresh black pepper
15g Honey
10g Milk
Reserved peach syrup


For the white peach tart with manchego cream, start with the dough. Combine all dry ingredients and mix in a mixer over low speed. Add liquid slowly and then the butter. Mix until combined and refrigerate overnight. Lay a few layers of plastic wrap on your working area. Lay your butter out and cover with plastic wrap. Using a rolling pin, spread the dough into a square. Refrigerate eight hours. Take out the dough and using a floured work surface, roll dough into a large square, slightly longer than the butter and turn so it looks like a diamond. Unwrap the butter not the diamond and fold the corners over the butter so that it’s completely enveloped. Roll out and fold into thirds like a business envelope. Roll this flat and repeat twice more. Wrap in plastic and refrigerate eight hours. After the eight hours have passed, roll out twice again and repeat the process one more time after eight hours or overnight, totaling three installments of rolling.

When the dough is done and cold, divide in half and roll into a square, using a knife to cut trim so it’s uniform. Using the trim, roll borders for the edges of the dough. Brush with the egg yolk and prick all over with a fork so that the dough is docked. Bake at 350 degrees Fahrenheit for five minutes as a pre-bake.

Next, make your syrup. Seed vanilla bean and add peppercorns with the beans and its seed to a pot with the brown sugar and water and honey. Cook over high heat until slightly reduced. Slice peaches and toss with syrup. Discard peppercorns and the vanilla bean. Pour syrup and toss with sliced peaches. Reserve the syrup which doesn’t attach to the peaches. Layer them nicely over the tart, sprinkle with sugar and the brunoise butter and grated cinnamon and continue to bake at 350 until slightly dried and tender when pierced with a knife. About 13 minutes. Add Yuzu juice and brush with some of the remaining syrup. Sprinkle with lime zest and flakey salt.

For the Manchego cream, combine all ingredients and keep cold to serve.

We’re happy to deliver tarts such as this white peach tart with manchego cream or use it as the inspiration for a private dinner prepared by one of our chefs. Simply click here.