Rustic Peach Almond Tart (Printable version)

Golden tart featuring juicy peaches, buttery almond filling, and a flaky crust for delightful bites.

# Needed ingredients:

→ 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 - In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic wrap, 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 sliced peaches with sugar and lemon juice gently. Set aside to macerate.
04 - Preheat oven to 400°F. On parchment paper, roll chilled dough into a 12-inch round, about 1/8 inch thick.
05 - Spread almond filling in center of dough leaving a 2-inch border. Arrange peach slices over filling. Fold dough edges up and over fruit, pleating as needed to enclose filling partially.
06 - Brush folded edges with beaten egg. Sprinkle sliced almonds and coarse sugar over pastry edge if using.
07 - Bake for 35 to 40 minutes until crust is golden and fruit is bubbling. Remove from oven and cool slightly.
08 - If desired, brush peaches with warmed apricot jam for a shiny finish. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The almond filling adds a soft, nutty sweetness that makes every bite feel luxurious without any fuss.
  • The free-form crust forgives mistakes and looks beautiful even when the edges are uneven and golden.
  • Peaches release their juices into the filling, creating pockets of jammy flavor that soak into the pastry.
  • It comes together faster than a traditional pie but feels just as special on the table.
02 -
  • If the butter warms up while mixing the dough, the crust will be tough instead of flaky, so work quickly and keep everything cold.
  • Don't skip chilling the dough or it will shrink in the oven and the edges won't hold their pleated shape.
  • Overworking the dough develops gluten, which makes it chewy rather than tender and crumbly.
  • If the peaches are too firm, they won't release enough juice and the tart will taste dry.
03 -
  • Use a pastry blender or two forks to cut in the butter if you don't want to use your hands, it keeps everything colder.
  • Roll the dough between two sheets of parchment to prevent sticking and make it easier to transfer to the baking sheet.
  • Brush the apricot glaze on while the tart is still warm so it soaks in slightly and doesn't just sit on top.
  • If the edges brown too quickly, cover them loosely with foil halfway through baking.
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