Rustic Peach Almond Tart (Printable)

A golden tart with juicy peaches and buttery almond filling wrapped in a flaky, free-form crust.

# 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 (for egg wash)
17 - 1 tablespoon coarse sugar (optional)

# How to Make It:

01 - Whisk together flour, sugar, and salt in a large bowl. Incorporate cold butter using a pastry blender or fingertips until coarse crumbs form. Slowly add ice water, one tablespoon at a time, mixing until dough just comes together. Shape dough into a disk, wrap tightly, 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 parchment paper-lined baking sheet, roll chilled dough into a 12-inch round approximately 1/8 inch thick.
05 - Spread almond filling over center of dough, leaving a 2-inch border. Arrange peach slices over filling. Fold dough edges over fruit, pleating as necessary to secure.
06 - Brush exposed 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 filling bubbles. Remove from oven and cool slightly.
08 - If desired, brush warm apricot jam onto peaches for a glossy finish. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It forgives you completely, no crimping skills or fancy equipment required.
  • The almond filling soaks up the peach juice and turns custardy as it bakes.
  • You can make it look rustic on purpose and everyone will think you're a genius.
02 -
  • If your dough cracks while folding, just pinch it back together with wet fingertips, it'll bake up beautifully anyway.
  • Don't skip chilling the pastry or it'll shrink and turn tough in the oven.
  • Use a hot oven so the butter steams and puffs the crust before the fruit releases too much juice.
03 -
  • Roll the dough directly on the parchment so you can lift the whole thing onto your baking sheet without tearing.
  • If the filling starts to brown too fast, tent the tart loosely with foil halfway through baking.
  • Let the tart cool for at least fifteen minutes before slicing or the almond filling will be molten and run everywhere.
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