Save I stumbled onto this tart during a summer when our neighbor's peach tree was bending under the weight of fruit. She brought over a basket one afternoon, and I had no plan, just a hunch that something buttery and simple would let them shine. The dough came together fast, the almond filling felt like a quiet luxury, and folding those rough pastry edges over the fruit made the whole thing feel forgiving and real.
The first time I made this for friends, I served it barely warm with cold cream on the side. Someone said it tasted like something their grandmother would have made, and I took that as the highest compliment. It has become my go-to whenever I want something that feels homemade in the best, most uncomplicated way.
Ingredients
- All-purpose flour: The backbone of the pastry, it creates a tender, flaky crust that holds everything together without feeling heavy.
- Unsalted butter, cold and cubed: Cold butter is essential for flakiness, work it in quickly so it stays in distinct pieces rather than melting into the flour.
- Ice water: Just enough to bring the dough together, add it slowly and stop as soon as it holds, too much makes it tough.
- Almond flour: Adds a soft, nutty sweetness to the filling and helps absorb some of the fruit juices during baking.
- Granulated sugar: Balances the tartness of the peaches and sweetens both the dough and the filling without overpowering the fruit.
- Egg: Binds the almond filling and gives the pastry edges a beautiful golden shine when brushed on top.
- Almond extract: A small amount goes a long way, it deepens the almond flavor and makes the whole tart smell incredible.
- Ripe peaches, sliced: The star of the show, choose peaches that yield slightly to pressure and smell sweet at the stem.
- Lemon juice: Brightens the peaches and keeps them from browning while they wait to be arranged.
- Sliced almonds: Scattered on top, they toast in the oven and add a delicate crunch that contrasts with the soft fruit.
- Apricot jam, warmed: Optional but lovely, brushing it over the baked peaches gives them a glossy, professional finish.
- Coarse sugar: Sprinkled on the crust before baking, it adds sparkle and a subtle crunch that makes each bite more interesting.
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 pea-sized bits. Drizzle in ice water one tablespoon at a time, mixing gently until the dough just holds together when you press it, then shape it into a flat disk, wrap it, and chill for at least 30 minutes.
- Prepare the almond filling:
- Beat together the almond flour, sugar, softened butter, egg, and almond extract until smooth and creamy. Set it aside while you prep the fruit.
- Toss the peaches:
- In a bowl, gently combine the peach slices with sugar and lemon juice, then let them sit while you roll out the dough. The sugar will draw out a little juice and the lemon keeps everything bright.
- Roll and assemble:
- Preheat your oven to 400°F (200°C), then roll the chilled dough into a rough 12-inch circle on a sheet of parchment and transfer it to a baking sheet. Spread the almond filling in the center, leaving a wide border, then arrange the peaches on top and fold the edges of the dough up and over the fruit in loose, uneven pleats.
- Finish and bake:
- Brush the pastry edges with beaten egg, scatter sliced almonds and coarse sugar over the top if you like, then bake for 35 to 40 minutes until the crust is deeply golden and the fruit is bubbling. Let it cool just enough to handle, then brush the peaches with warm apricot jam if you want that glossy, bakery look.
Save There was an August evening when I served this outside as the sun was setting, and the smell of toasted almonds and caramelized peaches mixed with the warm air. No one said much, just reached for seconds, and I realized that sometimes the best recipes are the ones that dont need conversation to prove themselves.
How to Store and Reheat
This tart is best the day its made, but you can cover it loosely with foil and keep it at room temperature for up to two days. If you want to warm it up again, pop it in a 350°F oven for about 10 minutes until the crust crisps back up. I dont recommend refrigerating it because the pastry gets soft and loses its charm.
Swaps and Variations
Nectarines and plums work beautifully here, especially if peaches arent in season, and you can swap the almond filling for a simple layer of cream cheese mixed with sugar if nut allergies are a concern. I have also made this with a mix of berries in the winter, and while it tastes different, the same rustic ease carries through.
Serving Suggestions
I love this tart barely warm with a scoop of vanilla ice cream melting into the fruit, but it also holds up beautifully at room temperature with a dollop of lightly sweetened whipped cream. Sometimes I serve it for breakfast with coffee, and no one complains.
- Try it with a drizzle of honey over the top just before serving for extra sweetness.
- A handful of fresh thyme leaves scattered over the peaches before baking adds an unexpected, herbal note.
- If you have leftovers, they make an excellent next-day breakfast straight from the counter.
Save This tart has become one of those recipes I return to when I want something that feels both simple and special. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → How do I make the crust flaky?
Use cold butter cut into flour and avoid overworking the dough. Chilling before rolling helps maintain flakiness during baking.
- → Can I substitute nectarines for peaches?
Yes, nectarines or even plums can be used as alternatives for a similar juicy fruit component.
- → What is the purpose of almond extract in the filling?
Almond extract enhances the nutty flavor of the almond filling, giving it a rich and fragrant aroma.
- → How do I prevent the crust edges from burning?
Keep an eye during baking and if edges brown too quickly, cover them loosely with foil to avoid burning.
- → Is the apricot glaze necessary?
The glaze adds a glossy finish and slight sweetness but can be omitted if preferred.
- → Can this tart be made gluten-free?
Yes, by using a gluten-free flour blend for the pastry, this tart can accommodate gluten-free diets.