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Peach & Basil Tart with Cornish Clotted Cream
August 4, 2025
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Golden peaches, garden basil, and lashings of silky Cornish clotted cream, this Peach & Basil Tart is summer on a plate. Made with a buttery shortcrust pastry, sticky caramelised peaches, and a generous layer of Trewithen Cornish clotted cream, it’s the perfect seasonal showstopper. Finished with scorched peach slices, fresh basil, and a drizzle of good olive oil for a rustic, herbaceous twist.
Recipe by James Strawbridge.
Peach & Basil Tart with Cornish Clotted Cream
Serves: 8 Prep Time: 1 hr Prep Time: 30 mins Prep Time: 1 hr 30 minsMethod
Step 1
Rub the flour, icing sugar, and butter together to form breadcrumbs. Add a splash of cold water and bring together into a dough. Wrap and rest in the fridge for 30 minutes.
Step 2
Roll out on a floured surface and press into a tart case. Prick the base, link with baking parchment, fill with baking beans, and blind bake at 180C for 20 minutes. Remove the beans and bake uncovered for another 10 minutes until golden. Cool completely.
Step 3
In a pan, melt butter with diced peaches, sugar, vanilla, and chopped basil. Simmer gently until soft and sticky, then allow to cool.
Step 4
Spoon the cooled peach compote into the base of the tart. Spread a thick layer of Trewithen Cornish clotted cream over the top using a spatula.
Step 5
Arrange the thinly sliced peaches on a tray, sprinkle with caster sugar, and caramelise with a blowtorch or under a hot grill until blistered and golden.
Step 6
Nearly layer the scorched peach slices on top of the tart. Garnish with fresh basil and edible flowers, drizzle with olive oil, and serve chilled or at room temperature.
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Ingredients
Sweet Shortcrust Pastry:
- 400g plain flour
- 200g cold unsalted butter, diced
- 2 tbsp icing sugar
- Cold water (as needed)
Peach & Basil Compote:
- 2 ripe peaches, diced
- 50g unsalted butter
- 2-4 tbsp golden caster sugar (to taste)
- A few drops of vanilla extract
- 1 tbsp fresh basil leaves, finely chopped
Tart Filling & Topping:
- 400g Trewithen Cornish Clotted Cream
- 4-6 ripe peaches, thinly sliced
- 1-2 tbsp golden caster sugar (for caramelising)
- Fresh basil leaves or basil flowers, to garnish
- A drizzle of extra virgin olive oil
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