Save I used to think tarts were too fussy until a neighbor handed me a basket of overripe peaches one August afternoon. I had no fancy tart pan, no plan, just a bowl of fruit going soft by the hour. I rolled out some dough on parchment, folded the edges however they'd fold, and slid it into the oven hoping for the best. What came out was golden, crackled at the rim, and smelled like every farmer's market I'd ever loved.
The summer I made this tart three weekends in a row, my kitchen counter was constantly dusted with flour and my fingertips smelled like butter and almonds. Friends started showing up unannounced around five o'clock, drawn by the scent drifting through open windows. We'd eat it warm off the pan with our hands, juice running down our wrists, talking too loud and laughing at nothing in particular. It became the dessert that meant summer was really here.
Ingredients
- All-purpose flour: The backbone of your pastry, it creates tender flakes when you keep the butter cold and don't overwork the dough.
- Unsalted butter, cold and cubed: Cold butter is the secret to flaky crust, so cube it fast and toss it back in the fridge if your kitchen is warm.
- Ice water: Add it slowly, just enough to bring the dough together without making it sticky or tough.
- Almond flour: It melts into a soft, fragrant layer beneath the fruit and keeps the bottom from getting soggy.
- Granulated sugar: Used in the pastry, filling, and on the peaches, it balances tartness and helps everything caramelize beautifully.
- Large egg: One goes into the almond filling for richness, another gets beaten for the golden egg wash on the crust.
- Almond extract: Just a quarter teaspoon deepens the almond flavor without overpowering the fruit.
- Ripe peaches, sliced: Choose peaches that give slightly when pressed, they'll release juice and soften into jammy sweetness as they bake.
- Lemon juice: A teaspoon brightens the peaches and keeps them from browning while you assemble.
- Sliced almonds: Scattered on top, they toast in the oven and add a delicate crunch.
- Apricot jam, warmed: Brushing this over the baked fruit gives a bakery-style glaze, but it's completely optional.
- Coarse sugar: Sprinkling it on the crust before baking creates a sweet, sparkly crunch that catches the light.
Instructions
- Mix the pastry:
- Whisk flour, sugar, and salt together, then cut in the cold butter until the mixture looks like wet sand with a few pea-sized chunks. Drizzle in ice water one tablespoon at a time, stirring gently until the dough just holds together when pinched.
- Chill the dough:
- Flatten it into a disk, wrap it tightly in plastic, and refrigerate for at least thirty minutes so the gluten relaxes and the butter stays firm. This step is what gives you those beautiful, flaky layers.
- Make the almond filling:
- Beat together almond flour, sugar, softened butter, egg, and almond extract until smooth and creamy. Set it aside while you prep the fruit.
- Prepare the peaches:
- Toss the sliced peaches with sugar and lemon juice in a bowl. The sugar pulls out their juices and the lemon keeps them bright and fragrant.
- Roll out the dough:
- On a piece of parchment paper, roll your chilled dough into a rough twelve-inch circle, about an eighth of an inch thick. Don't worry about perfect edges, rustic is the whole point.
- Assemble the tart:
- Spread the almond filling in the center, leaving a two-inch border all around. Arrange the peach slices over the filling in overlapping circles or however feels right, then fold the pastry edges up and over the fruit, pleating as you go.
- Add the finishing touches:
- Brush the folded pastry with beaten egg, then scatter sliced almonds and coarse sugar over the crust. The egg wash gives it that deep golden shine.
- Bake until golden:
- Slide the tart into a preheated four hundred degree oven and bake for thirty-five to forty minutes, until the crust is deeply browned and the fruit is bubbling at the edges. Let it cool on the pan for at least ten minutes before brushing with warm apricot jam if you like.
Save There was an evening last July when I brought this tart to a birthday dinner on a friend's back porch. We ate it as the sun dropped behind the trees, forks clinking on mismatched plates, someone's dog begging at our feet. Nobody said much, just hummed and nodded and went back for seconds. Later, my friend texted me asking for the recipe, and I realized it had become more than dessert, it was a reason to gather.
How to Choose the Best Peaches
Look for peaches that smell sweet at the stem end and yield gently when you press near the top. If they're rock hard, leave them on the counter for a day or two in a paper bag with a banana. I've learned the hard way that underripe peaches won't soften much in the oven, they'll just stay firm and bland. When peaches are at their peak, their skins practically slip off and the flesh is so juicy it stains your cutting board.
Make-Ahead and Storage Tips
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 is best the day it's made, but leftovers keep covered at room temperature for a day or in the fridge for two. I've reheated slices in a low oven to crisp up the crust, and it's almost as good as fresh. Just don't assemble the tart too far in advance or the fruit will soak the pastry.
Serving Suggestions and Variations
This tart is perfect on its own, but a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream makes it feel like a celebration. I've swapped in nectarines, plums, and even a mix of berries when peaches aren't in season, and the almond filling loves them all. If you're feeling fancy, add a pinch of cardamom to the filling or a few fresh thyme leaves to the fruit.
- Try serving it for breakfast with Greek yogurt and honey.
- Double the recipe and freeze one unbaked tart for a weeknight miracle.
- Brush the crust with melted butter and cinnamon sugar instead of egg wash for a different finish.
Save Every time I pull this tart from the oven, I'm reminded that the best recipes aren't the ones that require perfection, they're the ones that welcome you in, flour on your shirt and all. I hope this one finds a place in your kitchen too.
Questions & Answers
- → What type of crust is used in this tart?
A flaky, free-form crust made with all-purpose flour, cold butter, sugar, and ice water creates a tender base.
- → Can I substitute the peaches with other fruits?
Yes, nectarines or plums work well as alternatives, offering similar sweetness and texture.
- → How is the almond filling prepared?
The filling combines almond flour, butter, sugar, egg, and almond extract whipped until smooth for a rich, moist interior.
- → What is the best way to achieve a glossy finish on the tart?
Brushing the peaches with warmed apricot jam after baking adds a beautiful glossy glaze and subtle sweetness.
- → How long should the tart be baked?
Bake for 35 to 40 minutes at 400°F (200°C) until the crust is golden and the fruit filling is bubbling.