Save I baked this tart on a warm Saturday afternoon when I had a bag of peaches ripening too quickly on the counter. The kitchen smelled like almonds and butter before the fruit even hit the oven. I folded the crust edges unevenly, but that rough charm made it feel more mine than perfect. My neighbor knocked just as I pulled it out, and we ate half of it standing at the counter with forks. It tasted like summer ending and fall beginning all at once.
I made this tart for a small dinner party once, and everyone went quiet after the first bite. One friend said it reminded her of a bakery in Lyon, even though I'd never been. The crust shattered under the fork, and the peaches were still warm enough to steam slightly. We finished the whole thing before anyone thought to take a photo.
Ingredients
- All-purpose flour: Forms the base of the pastry and works best when kept cold so the butter stays in distinct pieces for flakiness.
- Unsalted butter (for pastry): Cold cubes create steam pockets during baking, which gives the crust its tender, flaky layers.
- Ice water: Brings the dough together without warming the butter, and adding it slowly prevents a sticky or tough texture.
- Almond flour: Adds moisture and a delicate nutty richness that complements the peaches without overpowering them.
- Granulated sugar (for filling): Sweetens the almond cream and helps it set into a custard-like layer beneath the fruit.
- Egg (for filling): Binds the almond mixture and gives it structure so it doesn't run during baking.
- Almond extract: A small amount deepens the almond flavor and makes the filling taste more complex and intentional.
- Ripe peaches: Choose fruit that gives slightly when pressed, as it will release juice and caramelize beautifully in the oven.
- Lemon juice: Brightens the peaches and keeps their color vibrant while balancing the sweetness of the sugar.
- Sliced almonds: Toasted on the crust edges, they add crunch and a visual cue that something special is happening inside.
- Apricot jam: Warmed and brushed over the fruit, it creates a glossy finish and locks in moisture after baking.
- Egg wash: Brushed on the pastry, it turns the crust deep golden and gives it a bakery-quality shine.
- Coarse sugar: Sprinkled on top, it adds sparkle and a slight crunch that contrasts with the tender fruit.
Instructions
- Mix the pastry dough:
- Whisk the flour, sugar, and salt until evenly combined, then work the cold butter in with your fingertips until the mixture looks like wet sand with pea-sized lumps. Add ice water one tablespoon at a time, stirring gently until the dough just holds together when pressed.
- Chill the dough:
- Flatten it into a disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes so the gluten relaxes and the butter firms up again.
- Prepare the almond filling:
- Beat together the almond flour, sugar, softened butter, egg, and almond extract until smooth and creamy. Set it aside at room temperature while you work on the fruit.
- Toss the peaches:
- Slice the peaches into even wedges, then toss them gently with sugar and lemon juice in a bowl. Let them sit while you roll the dough so the juices start to release.
- Roll out the dough:
- On a piece of parchment paper, roll the chilled dough into a rough 12-inch circle, about 1/8-inch thick. Don't worry if the edges are jagged, that's part of the charm.
- Assemble the tart:
- Spread the almond filling in the center, leaving a 2-inch border, then arrange the peach slices over the filling in overlapping circles or rows. Fold the edges of the dough up and over the fruit, pleating as you go to create a rustic, gathered look.
- Finish and bake:
- Brush the pastry edges with beaten egg, sprinkle with sliced almonds and coarse sugar, then bake at 400°F for 35 to 40 minutes until the crust is deeply golden and the fruit is bubbling. Let it cool slightly, then brush the peaches with warm apricot jam if you want a glossy finish.
- Serve:
- Slice while still warm or let it cool to room temperature. The tart is lovely on its own or with a dollop of whipped cream.
Save The first time I served this, my mother-in-law asked for the recipe before she even finished her slice. She said it reminded her of something her grandmother used to make, and I felt like I'd passed some invisible test. We sat outside as the sun set, and the tart stayed on the table until every crumb was gone.
Choosing the Right Peaches
Look for peaches that smell sweet at the stem end and give just a little when you press near the top. If they're rock-hard, leave them on the counter for a day or two until they soften. I once used underripe peaches and the tart came out bland and dry, so patience really does pay off here. Freestone varieties are easier to slice, but clingstone peaches work too if you don't mind carving around the pit.
Making the Pastry Ahead
You can make the dough up to two days in advance and keep it wrapped in the fridge, or freeze it for up to a month. I've pulled it straight from the freezer, let it thaw for 20 minutes, and rolled it out without any trouble. Just make sure it's cold when it goes into the oven, or the butter will melt too quickly and the crust won't puff.
Serving and Storing
This tart is best the day it's baked, when the crust is still crisp and the fruit is tender. Leftovers keep for a day or two at room temperature, covered loosely with foil, but the pastry will soften over time. I've reheated slices in a low oven to crisp them up again, and it works surprisingly well.
- Serve with a spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- Try it for breakfast with coffee, the almond filling makes it feel less like dessert and more like a pastry.
- Swap peaches for nectarines, plums, or even apricots depending on what's ripe and available.
Save Every time I fold the dough over those peaches, I remember that baking doesn't have to be perfect to be worth sharing. This tart has become my go-to when I want something that feels thoughtful but doesn't demand hours in the kitchen.
Recipe FAQs
- → What type of flour works best for the crust?
All-purpose flour creates a tender, flaky crust, but gluten-free blends can be used for dietary needs.
- → Can I substitute nectarines for peaches?
Yes, nectarines provide similar sweetness and texture, making a great alternative to peaches.
- → How do I achieve a glossy peach topping?
Brushing warm apricot jam over the baked peaches adds a shiny, attractive finish.
- → What’s the best way to prevent the crust edges from burning?
Keep an eye on baking time and consider shielding edges with foil if browning too quickly.
- → Can this tart be prepared in advance?
The tart can be assembled ahead and refrigerated, then baked fresh to retain flakiness and flavor.