Rustic Peach Almond Tart (Printable Version)

A golden tart featuring juicy peaches and a buttery almond filling wrapped in a flaky crust.

# What You’ll 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 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)

# Method:

01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry blender or fingertips until coarse crumbs form. Gradually add ice water, mixing until dough forms. Shape into disk, wrap, and refrigerate at least 30 minutes.
02 - Beat almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Toss sliced peaches with sugar and lemon juice. Set aside.
04 - Preheat oven to 400°F. Roll chilled dough on parchment into a 12-inch circle, about 1/8 inch thick. Spread almond filling, leaving a 2-inch border.
05 - Arrange peaches over filling. Fold dough edges over fruit, pleating as needed to enclose filling.
06 - Brush dough edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired.
07 - Bake tart for 35 to 40 minutes until crust is golden and fruit is bubbling. Cool slightly.
08 - Optionally brush peaches with warmed apricot jam for shine. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It looks impressive but forgives every wrinkle and uneven fold, so theres no pressure to make it perfect.
  • The almond filling adds a subtle richness that makes each bite feel a little more special than plain fruit.
  • You can pull it together on a weeknight and still serve it at a dinner party without anyone knowing how easy it was.
02 -
  • If your butter warms up while making the dough, stick the whole bowl in the fridge for 10 minutes, warm butter kills the flakiness.
  • Dont skip chilling the dough, it relaxes the gluten and makes rolling so much easier without shrinking in the oven.
  • Use ripe but firm peaches, if theyre too soft they turn to mush and release too much liquid during baking.
03 -
  • Roll the dough between two sheets of parchment if it sticks, then peel off the top sheet and flip it right onto your baking sheet without the mess.
  • Taste your peaches before adding sugar, sometimes theyre sweet enough that you can cut back and let the fruit speak for itself.
  • If the edges brown too fast, tent them loosely with foil halfway through baking and let the center finish cooking.
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