Save to Pinterest One late summer afternoon, I found myself with a bowl of peaches too soft to wait another day and a craving for something buttery and unfussy. I pulled out my pastry cutter and let instinct take over, folding dough around fruit without worrying about perfect edges. That tart, golden and lopsided, tasted better than anything I'd labored over in weeks. Now every August, I make it again, and it always feels like coming home.
I baked this tart the night before a small dinner party, and when I pulled it from the oven, the whole kitchen smelled like toasted almonds and caramelized fruit. My friend arrived early, saw it cooling on the counter, and said it looked like something from a French bakery window. I didn't tell her I'd pieced the dough back together twice or that one peach had slipped sideways. She took a slice warm, closed her eyes, and smiled, and that was all the validation I needed.
Ingredients
- All-purpose flour: Forms the base of a tender, flaky crust that holds its shape without fighting you during assembly.
- Unsalted butter (cold): Creates those delicate layers in the pastry, use it straight from the fridge and work quickly so it stays firm.
- Ice water: Brings the dough together without making it tough, add just enough to hold it and no more.
- Almond flour: Lends a moist, nutty cushion under the fruit and soaks up any extra peach juice beautifully.
- Granulated sugar: Sweetens both the filling and the fruit without overpowering the natural peach flavor.
- Large egg: Binds the almond cream and gives the egg wash that glossy, bakery-style finish.
- Almond extract: A small splash deepens the almond flavor in a way that feels warm and intentional.
- Ripe peaches: The star of the tart, choose fruit that gives slightly when pressed and smells sweet at the stem.
- Lemon juice: Brightens the peaches and keeps them from browning while you assemble everything.
- Sliced almonds: Scatter them on top for texture and a gentle crunch that contrasts with the soft fruit.
- Apricot jam (optional): Warmed and brushed over the finished tart, it adds shine and a hint of extra sweetness.
- Coarse sugar (optional): Sprinkled on the crust before baking, it creates a delicate sparkle and subtle crunch.
Instructions
- Mix the pastry dough:
- Whisk flour, sugar, and salt in a large bowl, then work in cold butter until the mixture looks like rough sand with pea-sized bits. Drizzle in ice water gradually, stirring just until the dough clumps together without becoming wet or sticky.
- Chill the dough:
- Press the dough into a flat disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes so it firms up and becomes easier to roll. This rest also helps the gluten relax, which means a more tender crust.
- Prepare the almond filling:
- Beat together almond flour, sugar, softened butter, egg, and almond extract until the mixture is smooth and creamy. Set it aside at room temperature while you handle the fruit.
- Season the peaches:
- Toss peach slices with sugar and lemon juice in a bowl, then let them sit briefly to release a little juice and soften their edges. This step also prevents browning and adds a bright note to the finished tart.
- Roll out the dough:
- On a sheet of parchment paper, roll the chilled dough into a 12-inch round, aiming for an even thickness of about 1/8 inch. Don't worry if the edges are ragged, that rustic look is part of the charm.
- Layer the filling and fruit:
- Spread the almond cream in the center of the dough, leaving a 2-inch border all around. Arrange peach slices over the filling in overlapping circles or a casual scatter, whatever feels natural.
- Fold and seal the edges:
- Gently lift the pastry border up and over the fruit, pleating it every few inches to create soft folds that hold everything in. Brush the folded dough with beaten egg and sprinkle with sliced almonds and coarse sugar if you like.
- Bake until golden:
- Slide the tart into a preheated 400-degree oven and bake for 35 to 40 minutes, until the crust turns deep gold and the fruit bubbles at the edges. Let it cool on the pan for a few minutes, then brush warm apricot jam over the peaches for a glossy finish if desired.
Save to Pinterest The summer my nephew turned four, he helped me arrange the peach slices in wobbly rings and declared it the prettiest thing he'd ever made. We ate warm slices on the porch while the sun set, his fingers sticky with fruit and his grin even stickier. That tart disappeared before bedtime, and he asked if we could make it again tomorrow. We did, and it became our tradition every visit after that.
Choosing Your Peaches
Ripe peaches should feel slightly soft when you press near the stem and smell sweet and heady even through the skin. If they're firm, leave them on the counter for a day or two in a paper bag to speed things up. I've used white peaches, yellow peaches, even flat donut peaches, and every variety brings its own subtle sweetness and texture to the tart.
Making the Dough Ahead
You can mix and chill the pastry dough up to two days in advance, or freeze it for up to three months wrapped tightly in plastic and foil. When you're ready to bake, thaw it in the fridge overnight and let it sit at room temperature for about ten minutes before rolling. This flexibility means you can prep the hardest part whenever you have time, then assemble and bake on the day you need it.
Serving and Storing
This tart tastes wonderful warm from the oven, at room temperature, or even chilled the next day with cold cream poured over the top. Leftovers keep covered at room temperature for one day, or in the fridge for up to three days, though the crust softens slightly as it sits. Reheat individual slices in a low oven to crisp the pastry back up if you like.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for contrast.
- Try swapping peaches for nectarines, plums, or apricots depending on what's ripe.
- A drizzle of honey over the top just before serving adds an extra layer of floral sweetness.
Save to Pinterest Every time I fold the dough around summer fruit, I remember that first lopsided tart and how it taught me that imperfection and flavor go hand in hand. I hope this one brings you the same kind of joy, whether you share it with a crowd or keep it all to yourself with a fork and a quiet afternoon.
Recipe FAQs
- → What type of peaches work best?
Ripe, firm peaches with vibrant color are ideal to hold their shape during baking and provide juicy sweetness.
- → Can I substitute the almond flour?
Almond flour gives a moist, nutty filling, but ground hazelnuts or cashews could work as alternatives for different flavors.
- → How to ensure a flaky crust?
Use cold butter cut into flour and minimal water; handle dough gently to keep it tender and flaky after baking.
- → Is apricot jam necessary for glazing?
Apricot jam adds a glossy finish and subtle sweetness but can be skipped or replaced with other light fruit preserves.
- → Can I prepare the tart in advance?
The tart can be assembled ahead and refrigerated before baking for convenience without losing quality.
- → Any tips for serving?
This tart pairs wonderfully with whipped cream or vanilla ice cream, enhancing its rich and fruity flavors.