Save I pulled this tart from the oven on a Wednesday evening when nothing had gone according to plan. The dough had cracked twice while I rolled it, one peach was bruised, and I'd forgotten to soften the butter. But when that golden crust started to blister and the fruit began to bubble, the kitchen filled with such a warm, buttery smell that I stopped worrying. It turns out rustic is just another word for honest, and this tart has never asked me to be perfect.
My neighbor brought over a basket of peaches one August afternoon, too many to eat before they went soft. I'd never made a galette before, but I had flour and butter and a vague memory of a magazine photo. We sat on the back steps afterward with warm slices on paper plates, and she said it tasted like something her grandmother used to make. I didn't tell her I'd invented it an hour earlier.
Ingredients
- All-purpose flour: The backbone of the pastry, and it doesn't need to be fancy, just measure it lightly so the dough stays tender.
- Unsalted butter, cold and cubed: Cold butter creates those flaky layers, if it starts to soften while you work, stick the bowl in the fridge for five minutes.
- Ice water: Add it slowly, sometimes you need less than you think, stop as soon as the dough holds together.
- Almond flour: Gives the filling a subtle nuttiness and helps thicken the peach juices without turning gummy.
- Granulated sugar: Used in the dough, the filling, and tossed with the fruit, it's the quiet sweetness that ties everything together.
- Egg: One goes into the almond cream, another gets beaten for the wash that makes the crust shine.
- Almond extract: Just a quarter teaspoon, but it deepens the flavor in a way that feels intentional, not artificial.
- Ripe peaches: Look for fruit that gives slightly when you press it, the riper they are, the more juice and flavor you'll get.
- Lemon juice: A teaspoon brightens the peaches and keeps them from tasting flat or too sweet.
- Sliced almonds: Scatter them on top for a little crunch and a look that says you care, even if you're winging it.
- Apricot jam: Warmed and brushed over the baked fruit, it adds a glossy finish that makes the tart look bakery-perfect.
- Coarse sugar: Optional, but it catches the light and adds a delicate crunch to every bite of crust.
Instructions
- Mix the pastry:
- Whisk the flour, sugar, and salt in a large bowl, then work the cold butter in with your fingertips or a pastry blender until it looks like wet sand with a few pea-sized bits. Drizzle in the ice water one tablespoon at a time, stirring gently until the dough just holds together when you squeeze it.
- Chill the dough:
- Flatten it into a disk, wrap it tightly in plastic, and let it rest in the fridge for at least thirty minutes. This step is non-negotiable, it relaxes the gluten and makes rolling so much easier.
- Prepare the almond filling:
- Beat together the almond flour, sugar, softened butter, egg, and almond extract until the mixture is smooth and spreadable. Set it aside while you deal with the fruit.
- Toss the peaches:
- Slice them into even wedges, then toss with sugar and lemon juice in a bowl. Let them sit for a few minutes so the juices start to release.
- Roll and assemble:
- Preheat your oven to 400°F and roll the chilled dough on parchment into a rough twelve-inch circle, don't worry if the edges are uneven. Spread the almond filling in the center, leaving a two-inch border, then arrange the peach slices on top in whatever pattern makes you happy.
- Fold and finish:
- Fold the dough edges up and over the fruit, pleating as you go, it's supposed to look homemade. Brush the crust with beaten egg, scatter sliced almonds over everything, and sprinkle with coarse sugar if you have it.
- Bake until golden:
- Slide the tart into the oven and bake for thirty-five to forty minutes, until the crust is deeply golden and the peaches are bubbling. Let it cool on the pan for at least ten minutes, then brush the fruit with warm apricot jam if you want that glossy finish.
- Serve with confidence:
- Slice it while it's still warm, or let it come to room temperature. Either way, it tastes like you spent all day baking, even though you didn't.
Save I made this tart the night before my friend's birthday and brought it to her house still warm in the pan. We ate it on her porch with our hands, no plates, no fuss, and she said it was the best gift she'd gotten all year. I think she meant it, but even if she didn't, I'll keep believing her.
Choosing Your Fruit
Peaches are classic, but I've used nectarines, plums, and even apricots when that's what I had on hand. Stone fruit works best because it holds its shape and doesn't turn to mush in the oven. If your peaches are rock-hard, let them sit on the counter for a day or two, the tart will only be as good as the fruit you start with.
Making It 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. The almond filling also keeps for a day or two covered in the fridge. I don't recommend assembling the whole tart ahead of time because the crust can get soggy, but you can prep everything and bake it fresh when you're ready.
Serving Suggestions
This tart is perfect on its own, but it's even better with a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream melting into the warm fruit. I've also served it for breakfast with coffee, and no one complained.
- Let it cool completely if you want clean slices, warm if you want it to feel like dessert.
- Leftovers keep covered at room temperature for a day, or in the fridge for up to three days.
- Reheat individual slices in a low oven to bring back that just-baked texture.
Save Every time I make this tart, it turns out a little different, and I've learned to love that about it. It's forgiving, it's flexible, and it always feels like enough.
Recipe FAQs
- → Can I substitute other fruits for peaches?
Yes, nectarines or plums work well as alternatives and can be prepared similarly for filling.
- → How do I make the crust flaky?
Use cold, cubed butter cut into the flour and avoid overworking the dough. Chilling the dough before rolling helps maintain flakiness.
- → What should I use to glaze the tart?
Warmed apricot jam brushed over the fruit adds a shiny finish and enhances sweetness without overpowering flavors.
- → Can the tart be made gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend suitable for pastries to maintain texture.
- → What is the best way to serve this tart?
Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream for added indulgence.