Peach Tart Recipe

If you’re on the hunt for a dessert that absolutely sings of summer, the irresistible Peach Tart should be at the very top of your list. This tart boasts a crisp, golden crust that’s so simple to throw together—no rolling pin, no fussy dough chilling—cradling layers of tender peaches kissed with a buttery, craggy topping. The magic here is in the way the almond-scented pastry and juicy stone fruit come together to create a show-stopper, perfect for picnics or cozy gatherings. Whether you serve it warm with clouds of whipped cream or sneak slices straight from the fridge, this Peach Tart is certain to become a celebrated favorite.

Ingredients You’ll Need

What makes this Peach Tart so special is how each ingredient plays a starring role—there’s nothing fancy, just simple elements that, together, become something magical. Make sure to use ripe, flavorful peaches for maximum sweetness and color, and don’t skip the almond extract, which gives the crust a dreamy fragrance.

• All-purpose flour: The backbone of the crust, creating a sturdy yet tender base for the tart.
• Kosher salt: Enhances the flavor of both the crust and filling—don’t underestimate its importance!
• Sugar: Sweetens the whole tart but also brings the peach juice alive in the oven.
• Vegetable or canola oil: Gives the pastry a lovely melt-in-your-mouth feel without any fuss.
• Mild olive oil: Adds depth and a hint of fruitiness, marrying beautifully with peaches.
• Whole milk: Helps bring the dough together, ensuring it stays moist and delicate.
• Almond extract: A little goes a long way and provides that out-of-this-world aroma.
• Cold unsalted butter: Vital for that crumbly, golden topping you’ll want to pick off and sneak warm from the pan.
• Ripe peaches: The soul of the tart—choose fruit that’s slightly soft, juicy, and delightfully fragrant.

How to Make Peach Tart

Step 1: Mix and Shape the Crust

Start by heating your oven to a toasty 425 degrees, promising that perfectly crisp crust. Stir together the flour, a good pinch of salt, and a dash of sugar right in your bowl—no sifting necessary. Then, in a small bowl, whisk the oils, milk, and almond extract together; this blend transforms ordinary flour into a flavorful crust. Pour it in and barely mix just until the dough comes together. Now, for the fun part: pat the dough into your tart pan with your hands, working it up the edges. Trust your touch—press firmly but gently enough not to break the dough. Trim away any excess so every bite is pristine.

Step 2: Make the Buttery Crumble

Grab another bowl and stir together the sugar, flour, salt, and cold butter. If your peaches are extra juicy, toss in another spoonful of flour to help soak up all that goodness. Pinch and rub the butter into the flour mixture until you end up with a coarse, pebbly topping. This mix will melt into lovely golden nuggets over the peaches as it bakes.

Step 3: Assemble and Bake the Peach Tart

Layer the peaches on your crust in overlapping circles, nestling them close so every inch is filled to perfection. How you arrange them is totally up to you—have fun and embrace a little rustic charm. Scatter the crumble generously over the peaches; don’t worry if it seems like a lot, as it bakes down into a gorgeous crust. Slide into the oven and bake for 35 to 45 minutes. Look for bubbling fruit and a lightly bronzed crust as a sign that your Peach Tart is ready. Cool it on a rack just until it’s comfortable to touch—the wait is worth it!

How to Serve Peach Tart

Garnishes

Though it hardly needs much dressing up, a Peach Tart absolutely shines when paired with a flourish of freshly whipped cream. For a pop of color and flavor, try scattering chopped pistachios or a light dusting of powdered sugar on top right before serving. If you’re feeling fancy, a small scoop of vanilla bean ice cream transforms each slice into a full-on summer celebration.

Side Dishes

A slice of Peach Tart is the perfect ending to a brunch or afternoon tea. Pair it with a crisp green salad with a touch of citrus or serve alongside a platter of fresh berries and mint. For a richer occasion, hot coffee or a chilled glass of sweet dessert wine pairs beautifully with all those peachy notes.

Creative Ways to Present

Lean into the rustic charm of this tart by serving it straight from the pan, or wow your guests by cutting the Peach Tart into small squares for a picnic-friendly version. For a fancy dinner party, offer individual tartlets topped with an edible flower or a drizzle of honey for extra flair. No matter how you serve it, the homemade look is half the charm.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftover Peach Tart, wrap it loosely in foil or plastic wrap and keep it at room temperature for up to a day. After that, transfer to the fridge where it will stay delicious for another two days. The crust might soften slightly, but the flavors meld even more beautifully.

Freezing

This Peach Tart freezes surprisingly well! Simply cool it completely, then wrap in plastic wrap followed by foil. Freeze for up to two months. To thaw, let it stand at room temperature for a few hours—just know the crumbly topping may lose a little crunch.

Reheating

If you crave warm tart, pop individual slices in a 300 degree oven for 10 to 15 minutes or until just warmed through. This perks up the crust and makes those peaches taste freshly baked all over again. Microwave reheating works in a pinch, but the oven keeps everything perfectly crisp.

FAQs

Can I use canned or frozen peaches for Peach Tart?

Absolutely! While nothing beats the flavor of fresh, in-season fruit, canned or frozen peaches can save the day when peaches aren’t at their peak. Drain them well and pat them dry before arranging on the crust so your tart doesn’t get soggy.

What if I don’t have a tart pan?

No tart pan? No problem! Try using a springform pan or even a regular pie dish. Press the crust evenly and go with the flow. The rustic edges only add character, and the taste will be just as magical.

Can I make Peach Tart gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in the dough and topping. Just keep an eye on the crust as it bakes—it may brown a little faster, so cover the edges with foil if needed.

Is it necessary to peel the peaches?

Not at all! The peach skins soften during baking, adding color and a little extra texture. If peach skin isn’t your thing, a quick blanch and peel will do the trick, but most people don’t notice once the tart is baked.

How do I know when my Peach Tart is done?

You’ll know it’s ready when the crust is golden and you can see shiny, thick fruit juices bubbling up along the edges or through the fruit. This usually takes between 35 and 45 minutes. Let it cool slightly to help the juices set before slicing.

Final Thoughts

This Peach Tart recipe truly brings out the best of simple ingredients and sun-ripened peaches, turning them into a dessert that’s as impressive to eat as it is fun to make. Give it a go and share it with people you love—even if that just means treating yourself. There’s a slice waiting with your name on it!

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