Rustic Peach Almond Tart (Printable version)

Golden tart featuring juicy peaches and almond filling in a flaky crust. Ideal for everyday baking.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Almond Filling

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons unsalted butter, softened
10 - 1/4 teaspoon almond extract

→ Fruit

11 - 4 large ripe peaches, sliced
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice

→ Assembly

14 - 1 tablespoon sliced almonds
15 - 1 tablespoon apricot jam, warmed (optional)
16 - 1 large egg, beaten
17 - 1 tablespoon coarse sugar (optional)

# Directions:

01 - Whisk flour, sugar, and salt in a large bowl. Cut in cold cubed butter with a pastry blender or fingertips until mixture forms coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Combine almond flour, sugar, softened butter, egg, and almond extract in a medium bowl. Beat until smooth and set aside.
03 - Toss peach slices with sugar and lemon juice until evenly coated. Set aside.
04 - Preheat oven to 400°F. On a parchment-lined baking sheet, roll chilled dough into a 12-inch round, about 1/8 inch thick.
05 - Spread almond filling in the center of the dough leaving a 2-inch border. Arrange peach slices over the filling. Fold edges of dough up over fruit, pleating as needed.
06 - Brush dough edges with beaten egg. Sprinkle sliced almonds and optional coarse sugar over crust.
07 - Bake for 35 to 40 minutes until crust is golden and fruit is bubbly. Remove from oven and let cool slightly.
08 - If desired, brush warm apricot jam over peaches for a glossy finish. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The crust stays flaky without fussy crimping or pie weights, just fold and bake.
  • Almond filling adds richness without overwhelming the fruit, and it soaks up every sweet peach drip.
  • Its forgiving enough for a Tuesday night but impressive enough when someone unexpected stops by.
02 -
  • If your dough cracks while rolling, let it sit at room temperature for five minutes; too cold and it shatters, too warm and it sticks.
  • Dont skip chilling the pastry or the butter will melt before the crust sets, leaving you with a greasy, flat tart instead of a flaky one.
  • Almond filling should be spreadable but not runny; if its too thick, stir in a teaspoon of milk.
03 -
  • Roll your dough directly on parchment so you can lift the whole thing onto the baking sheet without tearing or stretching.
  • Brush apricot jam through a small strainer to remove any chunks before glazing, it makes the finish look cleaner and more professional.
  • Let the tart cool for at least fifteen minutes before slicing or the filling will run and the crust will crumble instead of holding its shape.
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