Save I was folding laundry when the peaches on the counter started perfuming the entire kitchen, that thick honeyed smell that means they're about to turn. I had a block of butter in the fridge and almonds left over from some other project I'd abandoned. It wasn't a special occasion, just a Thursday, but I wanted something warm and sweet that didn't require perfect edges or a springform pan.
The first time I brought this to a dinner, someone asked if I'd trained in pastry. I laughed because the edges were crooked and one side had torn when I folded it. But once it baked, all those imperfections looked intentional, rustic, like something you'd find cooling on a windowsill in the countryside. Everyone went quiet after the first bite.
Ingredients
- All-purpose flour: The foundation of the crust, I've learned that measuring by weight keeps it consistent, but spooning it into the cup works too if you don't pack it down.
- Cold unsalted butter: This is what creates those flaky layers, so keep it cold and work quickly, if it starts to soften, pop everything in the fridge for ten minutes.
- Ice water: Add it slowly because humidity changes how much the dough needs, stop as soon as it holds together when you pinch it.
- Almond flour: Gives the filling a delicate texture and nutty depth, you can make your own by pulsing blanched almonds in a food processor until fine.
- Granulated sugar: Used in the pastry, filling, and fruit, it balances the richness and coaxes out the peach juices.
- Egg: One for the filling to bind it, one beaten for the wash that turns the crust golden and shiny.
- Almond extract: Just a quarter teaspoon amplifies the almond flavor without tasting artificial, don't skip it.
- Ripe peaches: The star of the tart, they should yield slightly when you press them and smell sweet at the stem end.
- Lemon juice: A teaspoon brightens the peaches and keeps them from tasting flat or too sweet.
- Apricot jam: Optional but worth it, warmed and brushed over the fruit after baking, it adds a professional looking glaze.
- Sliced almonds: Scattered on top before baking, they toast in the oven and add a gentle crunch.
- Coarse sugar: Sparkling and crunchy, it makes the crust look bakery perfect even when the shape is wonky.
Instructions
- Make the pastry dough:
- Whisk the flour, sugar, and salt together, then work the cold butter in with your fingertips or a pastry blender until it looks like damp sand with a few pea-sized bits. Drizzle in the ice water one tablespoon at a time, tossing gently until the dough just starts to clump, then press it into a disk, wrap it, and chill for at least thirty minutes.
- Prepare the almond filling:
- Beat together the almond flour, sugar, softened butter, egg, and almond extract until it's smooth and spreadable. Set it aside while you handle the fruit.
- Prep the peaches:
- Slice the peaches into wedges, not too thin or they'll disappear, then toss them with sugar and lemon juice. They'll start to release juice, which is exactly what you want.
- Roll and fill:
- On a piece of parchment, roll the chilled dough into a rough twelve-inch circle, it doesn't need to be perfect. Spread the almond filling in the center, leaving a two-inch border, then arrange the peach slices on top in overlapping circles or however feels right.
- Fold and finish:
- Fold the edges of the dough up and over the fruit, pleating as you go, it's supposed to look homemade. Brush the pastry with beaten egg, scatter the sliced almonds and coarse sugar over the top, then slide the whole parchment onto a baking sheet.
- Bake until golden:
- Bake at 400°F for thirty-five to forty minutes, until the crust is deeply golden and the fruit is bubbling at the edges. Let it cool for at least fifteen minutes before slicing, the filling needs time to set.
Save One summer evening I made this tart and left it on the counter to cool while we ate dinner outside. When we came back in, the kitchen smelled like butter and caramelized sugar and almonds, and nobody wanted dessert plates, we just stood around the pan with forks. It wasn't fancy, but it felt like the kind of moment you remember when you think about home.
Choosing and Preparing Your Peaches
Look for peaches that give slightly when you press near the stem and have a strong fragrance. If they're too firm, leave them on the counter for a day or two until they soften. I've also made this with nectarines when peaches weren't in season, and the flavor was just as bright, maybe even a little sharper in a good way.
Making the Dough Ahead
You can make the pastry up to two days in advance and keep it wrapped tightly in the fridge, or freeze it for up to a month. Just let it sit at room temperature for about ten minutes before rolling so it doesn't crack. I've done this on a Sunday and baked the tart on a Wednesday night without any trouble.
Serving and Storing
This tart is best the day it's baked, served warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Leftovers keep covered at room temperature for one day, or in the fridge for up to three days, though the crust will soften a bit. I've reheated slices in a low oven to crisp them back up.
- Let the tart cool completely before covering it or the steam will make the crust soggy.
- If you're traveling with it, leave it on the parchment and slide it onto a flat board or tray.
- A small offset spatula makes it easier to lift slices without tearing the crust.
Save Every time I pull this tart from the oven, I'm reminded that the best things don't need to be fussy or perfect. They just need to taste like summer and feel like you made them with your hands.
Recipe FAQs
- → What type of flour is best for the crust?
All-purpose flour provides a tender, flaky crust, balancing structure and flakiness perfectly.
- → Can I substitute other fruits for peaches?
Nectarines or plums work well as alternatives, offering similar texture and sweetness.
- → How do I get a glossy finish on the tart?
Brushing warm apricot jam over the baked tart adds a beautiful shine and subtle sweetness.
- → What is the purpose of chilling the dough?
Chilling solidifies the butter, preventing a tough crust and ensuring flakiness when baked.
- → Can this tart be made gluten-free?
Yes, using a gluten-free flour blend for the crust keeps texture while accommodating dietary needs.