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.
What Dishes to Serve with this Recipe?
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.
This Recipe Goes Well with:
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Easy Peach Tart Recipe
Easy Peach Tart - the best and easiest tart ever, loaded with peaches. The pie crust is flaky, buttery and delicious. This recipe is so easy and fail-proof for novice baker.
Ingredients
Pie Crust:
- 1 1/2 cups all purpose flour
- 1 pinch salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted butter (6 ounces)
- 1/3 cup ice water
- powdered sugar, (optional)
Peach Filling:
- 1 1/2 lbs. fresh peaches
- 1/8 teaspoon salt
- 4 tablespoons granulated white sugar
Instructions
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Preheat the oven to 400F.
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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 becomes a ball.
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Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and transfer onto the prepared baking sheet.
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Peach Filling: wash and, if needed, rub the peaches to remove any fuzz. Cut the peaches in half, remove the pits, and cut into thick 1-inch slices. Place the peach slices in a large bowl and season with the salt. Then add 3 tablespoons sugar and gently toss to combine. Arrange the peach slices on the pastry, placing them as close together without overlapping the slices too much. Leave about a two inch wide outside border. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Make sure to seal any cracks in the pastry.
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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. Dust with powdered sugar, optional.
Recipe Notes
The filling recipe is adapted from Joy of Baking.
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Carol
I made this today. It was simple and DELICIOUS!
Natalie
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 :)
Pei Fen
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?
Rasa Malaysia
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.
The Modern Proper
I love baking peaches. The sugars in peaches are so delicious when cooked! Time to go peach picking!
Rasa Malaysia
I love them too.
Robotance
what a delicious peach tart it is! Very easy to prepare. I’ll recommend it to all… Thanks
Rasa Malaysia
Yes, very good peach tart.
VinoyMiel
¡Qué delicia de tarta! Te ha quedado con un aspecto increible. Un abrazo
Deborah
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!
Lynn Bean
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.