This peach tart have an additional step though as we use poached peaches so that fruit cooking juices won’t wet too much the short crust.
Another solution, much quicker, is to use fresh peaches without poaching them and garnish short crust with a thin layer of almond flour or semolina under the fruits, a very common method liked by French home cooks.
I choose white peaches as I tend to prefer white to yellow ones. In France we can also find many of nectarines, white and yellow, although the skin is harder to peel and we need to peel the peaches before poaching them.
I poached peaches in a light syrup with only a little bit of sugar and verbena but you may replace this with mint or vanilla.
You can make your own homemade short crust, or buy it readymade, as many French. The longest in this recipe is to peel peaches.