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Channel your inner pâtisser with this delightfully delicious treat

Channel your inner pâtisser with this delightfully delicious treat

Oui Oui! Grab your berets, and get ready to transform your kitchen into a French Patisserie. Inspired by our new vegan Peaches and Cream Candy Cube®, we asked our in-house pastry chef (and Wholesale Account Associate), Irene Rosal, for the perfect delicacy guaranteed to please.

What You'll Need:

For the Crust:

  • ½ cup sliced almonds
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ tablespoon salt
  • 6 tablespoons cold unsalted butter
  • Food processor
  • A 9-inch tart pan with removable bottom
  • Pie weights or dried beans

For the Glaze:

  • 1 peach, diced
  • ½ cup granulated sugar
  • 2 wide strips of lemon zest
  • 1 teaspoon of fresh lemon juice

For the Filing and Topping:

  • ½ cup ricotta cheese
  • 1 8-ounce packaged cream cheese, at room temperature
  • ¼ cup confectioners’ sugar
  • Pinch of freshly grated nutmeg
  • 2 firm peaches, thinly sliced or Sugarfina’s Peaches and Cream Candy Cube®
  • ½ cup raspberries


    Make the Crust

    1. Preheat the oven to 375 degrees Fahrenheit
    2. Spread ¾ of the almonds on a baking sheet and bake until slightly golden (about 5 minutes)
    3. Transfer the almonds to a bowl and let them cool completely
    4. Combine the flour, toasted almonds, granulated sugar, and salt in a food processor and pulse until finely ground
    5. Add the butter and pulse until the mixture looks coarse
    6. Add 2 tablespoons of ice water and pulse until the dough comes together

    Create the Shell

    1. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm (about 15 minutes)
    2. Unwrap the dough and press evenly into the bottom and up the sides of your tart pan
    3. Freeze until firm (about 10 minutes)
    4. Place the tart pan on a baking sheet
    5. Line the crust with foil and fill with pie weights or dried beans
    6. Bake until the edge of the crust is slightly golden (about 20 minutes)
    7. Remove the foil and weights and continue baking until the crust is golden brown all over (15-20 more minutes)
    8. Transfer to a rack and cool completely

    Make the Glaze

    1. Combine the diced peach, granulated sugar, lemon zest, lemon juice, and 1 cup of water in a small saucepan
    2. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened (about 10 minutes)
    3. Remove the lemon zest and let the glaze cool

    Make the Filing

    1. Mix the ricotta, cream cheese, confectioners’ sugar, and nutmeg in a bowl with a mixer until smooth
    2. Spread evenly in the crust
    3. Arrange the sliced peaches (or Sugarfina Peaches and Cream gummies) on top of the filling in concentric circles
    4. Brush with all but about 1 tablespoon of the glaze
    5. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds

    Serve immediately or cover and refrigerate for up to 4 hours!

    We hope this dessert inspired by The City of Love whisks you away to Paris! Be sure to tag us in your creations on Instagram @sugarfina and check out our new La Patisserie 3 Piece Candy Bento Box®, filled with Peaches and Cream, Cookies and Cream, and Strawberries and Cream!