Rustic Peach Almond Tart (Printable)

Golden tart with juicy peaches and buttery almond filling in a flaky crust.

# Ingredient List:

→ 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 to 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 large egg, beaten
17 - 1 tablespoon coarse sugar (optional)

# How-To Steps:

01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing lightly until dough holds together. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
02 - In a medium bowl, cream almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Combine sliced peaches with sugar and lemon juice. Toss gently and set aside.
04 - Preheat oven to 400°F. Roll chilled dough on parchment paper into a 12-inch circle about 1/8 inch thick.
05 - Spread almond filling in the center of dough, leaving a 2-inch border. Arrange peach slices evenly over filling. Fold edges of dough up over fruit, pleating as needed.
06 - Brush exposed dough edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if using.
07 - Bake for 35 to 40 minutes until crust is golden and fruit is bubbling. Allow to cool slightly. Optionally, brush peaches with warmed apricot jam for glaze.
08 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressive but forgives every wrinkle and uneven fold in the dough.
  • The almond filling soaks up the peach juice and turns custardy in the oven.
  • You can make it entirely by hand without a mixer or fancy equipment.
  • It tastes just as good the next morning with coffee.
02 -
  • If your dough tears when you fold it, just pinch it back together or patch it with a scrap, it will bake up fine.
  • Don't skip chilling the dough, warm dough shrinks and turns tough in the oven.
  • Use parchment paper under the tart because the fruit will leak and bubble over, saving you from scrubbing the pan later.
03 -
  • Freeze the butter for fifteen minutes before cutting it into the flour, it makes the pastry even flakier.
  • Brush the baked peaches with warm apricot jam for a glossy, bakery-style finish that also seals in moisture.
  • If the edges brown too quickly, loosely cover them with foil and continue baking until the center is done.
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