Rustic peach almond tart (Printable Version)

Golden tart combining juicy peaches and almond filling in a flaky, buttery crust.

# Ingredient List:

→ 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 - In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough forms. Shape into disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - In a medium bowl, cream almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Toss peach slices with sugar and lemon juice. Set aside.
04 - Preheat oven to 400°F. On parchment-lined baking sheet, roll chilled dough into a 12-inch round, about 1/8 inch thick. Spread almond filling in center, leaving a 2-inch border. Arrange peach slices over filling, then fold dough edges up and over fruit, pleating as needed.
05 - Brush pastry edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired. Bake for 35 to 40 minutes until crust is golden and fruit is bubbling. Cool slightly.
06 - Optionally brush peaches with warmed apricot jam for a glossy finish. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The crust is forgiving and tastes like real butter, not stress.
  • Almond filling adds richness without feeling heavy or overly sweet.
  • It looks impressive but welcomes imperfection, so you can relax and enjoy the process.
02 -
  • Keep the butter cold and work quickly, warm butter makes greasy dough instead of flaky layers.
  • Don't skip chilling the dough, it prevents shrinking and makes rolling so much easier.
  • If the dough cracks while folding, just press it back together with your fingers, it will still taste perfect.
03 -
  • Roll the dough directly on parchment so you can slide the whole thing onto the baking sheet without tearing.
  • Taste your peaches first, if they're very sweet, cut back the sugar by a tablespoon or add a pinch more lemon juice.
  • Let the tart cool for at least 15 minutes before slicing, this gives the filling time to set and makes cleaner slices.
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