Rustic Peach Almond Tart (Printable)

Golden tart featuring ripe peaches and a rich almond filling in a flaky crust.

# What You Need:

→ 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 - 3–4 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 egg, beaten
17 - 1 tablespoon coarse sugar (optional)

# Directions:

01 - In a large bowl, combine flour, sugar, and salt. Cut in cold, cubed butter using a pastry blender or fingertips until the 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, and refrigerate for at least 30 minutes.
02 - In a medium bowl, cream together almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Toss sliced peaches with granulated sugar and lemon juice. Set aside.
04 - Preheat oven to 400°F. On a parchment-lined baking sheet, roll chilled dough into a 12-inch round, about 1/8 inch thick. Spread almond filling in the center, leaving a 2-inch border. Arrange peaches over the filling and fold edges of the dough over fruit, pleating as needed.
05 - Brush pastry edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired.
06 - Bake for 35 to 40 minutes until crust is golden and fruit is bubbling. Allow to cool slightly.
07 - If desired, brush warm apricot jam over peaches for a glossy finish. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The almond filling soaks up all the peach juice so you never get a soggy bottom, just soft, fragrant sweetness.
  • You can patch the dough, fold it however it wants to fold, and it still looks like you meant it that way.
  • It tastes like summer even in the middle of March if you close your eyes.
02 -
  • If your dough cracks while rolling, just press it back together with your fingers, once it bakes, no one will ever know.
  • Don't skip chilling the dough, I tried once and the butter melted all over the pan before the crust could set.
  • Taste your peaches first, if they're very sweet, cut back on the sugar you toss them with.
03 -
  • Use parchment paper instead of greasing the pan, it makes cleanup instant and you can slide the whole tart onto a serving board.
  • If the edges brown too fast, tent them loosely with foil halfway through baking.
  • A pizza cutter makes slicing this tart so much easier than a knife, especially when the crust is crisp.
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