Pin it I used to think fancy tarts were something only bakeries could pull off until a neighbor handed me a basket of bruised peaches one August afternoon. They were too ripe to ignore, so I rolled out some dough on my counter, spread almond paste I had left from Christmas baking, and folded the edges up like a blanket. The smell that filled my kitchen that evening—butter, fruit, toasted almonds—made me realize that rustic doesnt mean careless, it means real.
I made this tart for a small dinner party once, and my friend who never eats dessert had two slices. She said it reminded her of something her grandmother made in Provence, which felt like the best compliment I could get. Since then, Ive baked it for birthdays, potlucks, and quiet weekend mornings when I just want something beautiful on the table.
Ingredients
- All-purpose flour: The foundation of your pastry; keep it cold and handle it lightly so the crust stays tender and flaky instead of tough.
- Granulated sugar: A little sweetness in the dough balances the fruit without turning it into candy.
- Unsalted butter, cold and cubed: This is what makes the crust shatter when you bite into it; freeze your cubes for ten minutes if your kitchen is warm.
- Ice water: Add just enough to bring the dough together; too much and it turns sticky, too little and it cracks when you roll.
- Almond flour: Ground almonds create a creamy, nutty layer that soaks up peach juice and keeps the bottom from getting soggy.
- Egg: Binds the almond filling and gives it a light, almost custard-like texture once baked.
- Almond extract: A tiny splash amplifies the almond flavor without tasting artificial; skip it if you dont have it, the tart will still shine.
- Ripe peaches, sliced: Choose fruit that gives slightly when you press it; underripe peaches wont soften enough, and overripe ones turn to mush.
- Lemon juice: Brightens the peaches and keeps them from browning while you assemble everything.
- Sliced almonds: Scatter these on top for crunch and a look that says you put in effort even when you didnt.
- Apricot jam, warmed: Brush this over the baked fruit for a glossy, bakery-style finish; its optional but it makes a difference.
- Egg wash: Beaten egg brushed on the crust edges turns them deep gold and gives that professional sheen.
- Coarse sugar: Sparkles on the crust and adds a subtle crunch that regular sugar cant deliver.
Instructions
- Mix the pastry:
- Whisk flour, sugar, and salt in a big bowl, then work in cold butter until it looks like wet sand. Drizzle ice water in slowly, stopping as soon as the dough holds together when you squeeze it.
- Chill the dough:
- Flatten it into a disk, wrap it tight, and refrigerate for at least half an hour. This rest makes rolling easier and keeps the butter from melting too soon in the oven.
- Prepare the almond cream:
- Beat almond flour, sugar, softened butter, egg, and almond extract until smooth and pale. Set it aside while you handle the fruit.
- Toss the peaches:
- Slice your peaches into wedges, then toss them gently with sugar and lemon juice. Let them sit so the flavors mingle and the juices start to release.
- Roll out the dough:
- On a sheet of parchment, roll your chilled dough into a rough 12-inch circle, about as thin as a coin. Dont worry if the edges look jagged, thats the charm.
- Build the tart:
- Spread almond filling in the center, leaving a wide border bare, then arrange peach slices over the top in overlapping circles or however feels right. Fold the bare edges up and over the fruit, pleating as you go.
- Finish and bake:
- Brush the folded crust with beaten egg, sprinkle with sliced almonds and coarse sugar, then slide the whole thing into a 400°F oven for 35 to 40 minutes. Youll know its done when the crust is deep gold and the fruit bubbles at the edges.
- Glaze and serve:
- Let the tart cool just enough to handle, then brush warm apricot jam over the peaches if you want that glossy finish. Serve it warm or at room temperature, plain or with cream.
Pin it One summer evening, I brought this tart to a backyard gathering still warm from the oven. We ate it on paper plates under string lights, and someone said it tasted like the kind of dessert you eat slowly. That stuck with me because thats exactly what this tart is, something that asks you to sit down and pay attention.
Choosing Your Peaches
Ripe peaches should smell sweet and give just a little when you press near the stem. If theyre rock hard, leave them on the counter for a day or two in a paper bag with a banana to speed things up. Bruised or overly soft peaches work fine here since theyll be baked anyway, just trim any bad spots before slicing.
Making Ahead and Storing
You can make the dough up to two days ahead and keep it wrapped in the fridge, or freeze it for a month and thaw it overnight before rolling. The baked tart keeps at room temperature for a day covered loosely with foil, or in the fridge for three days, though the crust softens a bit once chilled. Reheat slices in a low oven to crisp the pastry back up.
Swaps and Variations
Nectarines, plums, or apricots work beautifully in place of peaches, and you can mix fruits if thats what you have. For a different flavor, swap almond extract for vanilla or orange zest, or fold a handful of fresh thyme leaves into the peaches for something unexpected.
- Use gluten-free flour blend for the crust if needed, and add a quarter teaspoon xanthan gum if your blend doesnt include it.
- Replace almond flour with hazelnut flour or finely ground pistachios for a different nutty base.
- Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of creme fraiche.
Pin it This tart has become my go-to whenever I want something that feels like a hug baked into pastry. I hope it finds a spot in your kitchen the way it has in mine.
Recipe Questions & Answers
- → How do you prevent the crust from getting soggy?
Ensuring the dough is well chilled before baking helps keep it flaky. Also, folding the edges over the fruit creates a barrier, and the almond filling absorbs excess moisture from the peaches.
- → Can I substitute nectarines instead of peaches?
Yes, nectarines can be used interchangeably with peaches, offering a similar sweetness and texture.
- → What is the purpose of almond extract in the filling?
Almond extract enhances the nutty flavor of the almond filling, providing a fragrant aroma and depth to the tart.
- → How do I achieve a shiny finish on the tart?
Brushing warmed apricot jam over the baked fruit adds a glossy, attractive shine while enhancing sweetness.
- → Can this tart be made gluten-free?
Yes, substituting the all-purpose flour for a gluten-free flour blend will work while maintaining texture in the crust.
- → What tools are recommended for preparation?
Mixing bowls, a pastry blender or fork, rolling pin, baking sheet, parchment paper, and pastry brush are helpful for best results.