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Fresh peach tart made with loads of peaches and flaky pie crust. This peach tart recipe is so easy and fail-proof for novice baker. Serve with ice cream or your favorite cup of tea or coffee.
Peach Tart Recipe
Spring is the season where you find amazing produce such as peaches, apricots, plums, etc. It’s the best time of year to bake up a storm and make amazing tarts, such as this rustic peach tart that will have you begging for more.
How To Make A Peach Tart
One of the best baking recipes I have is apple tart. I use the pie crust recipe from Jacques Pepin, which yields the best and flakiest crust ever.
For the peach fillings, you can use canned peaches but I don’t recommend them. With fresh peaches in season, you should definitely use them for the best results. You can also caramelize the peaches for the filling.
One thing I love most about this French tarte peach is that it’s not too sweet; you can really taste the natural sweetness of the peaches.
Sprinkle some sugar on top of the peaches before baking is the secret that makes the tart especially mouthwatering. Every bite is fresh and pure enjoyment.
Frequently Asked Questions
This recipe is only 196 calories per serving.
What To Serve With Peach Tart
This tart is best served along with a ice cream, with a cup of your favorite coffee or tea. If you are having an afternoon tea party, I recommend the following recipes.
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Peach Tart
Ingredients
Pie Crust:
- 1 1/2 cups all purpose flour
- 1 pinch salt
- 1 1/2 sticks unsalted butter, cold, cut into 1/2-inch (1cm) pieces, plus 2 tablespoons melted butter
- 1/3 cup ice water
- powdered sugar, optional
Peach Filling:
- 1 1/2 lbs. (750g) fresh peaches
- 1/8 teaspoon salt
- 4 tablespoons granulated white sugar
Instructions
- Preheat the oven to 400°F (207°C).
- Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add ice water until the dough forms a ball.
- Transfer the dough to a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Pat the dough into a disk. On the floured surface, roll out the dough into a 16- to 17-inch (40 cm to 43 cm) round, about 1/4 inch (5 mm) thick. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and transfer it onto the prepared baking sheet.
- Peach Filling: Wash the peaches and, if needed, rub them to remove any fuzz. Cut the peaches in half, remove the pits, and slice them into thick 1-inch (2.5 cm) pieces. Place the peach slices in a large bowl and season with salt. Then, add 3 tablespoons of sugar and gently toss to combine.
- Arrange the peach slices on the pastry, placing them as close together as possible without overlapping too much. Leave about a 2-inch wide border around the outside. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Be sure to seal any cracks in the pastry.
- Bake the tart in the center of the oven for 1 hour, or until the peaches are tender and golden and the crust is cooked through. Let the tart cool slightly before serving. Optionally, dust with powdered sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today. It was simple and DELICIOUS!
I love these kinds of tarts – so easy to make and the rustic shape is absolutely gorgeous! Can’t wait to try this with some vanilla ice cream on the side :)
HI Bee,
As I have never baked a pie crust before, is it possible for you to do a video on how to do the pie crust?
Hi Pei Fen, I don’t usually make video but if I do I will make sure I have one for pie crust. It’s very easy to make though.
I love baking peaches. The sugars in peaches are so delicious when cooked! Time to go peach picking!
I love them too.
what a delicious peach tart it is! Very easy to prepare. I’ll recommend it to all… Thanks
Yes, very good peach tart.
¡Qué delicia de tarta! Te ha quedado con un aspecto increible. Un abrazo
That peach recipe looks absolutely scrumptious, presents well (lots of ooh ah factor) and easy. This is a fantastic recipe, a definite ‘keeper’! Niagara, Ontario (Canadian) peaches are exquisite when in season – and I can’t wait to make this!
Your recipe mixes the flour and butter for far too long. It’s better to use a food processor and then only 10-12 pulses are enough. Long mixing of the flour causes it to release too much gluten, making the pastry tougher.