Pin it I used to think tarts needed pristine lattices and perfect crimps until a rainy August afternoon changed everything. My peaches were almost too ripe, the kitchen was humid, and the dough kept tearing no matter how gently I rolled it. So I gave up on perfection, folded the edges however they wanted to go, and slid the whole messy thing into the oven. What came out was golden, crackled, and more beautiful than anything I'd tried to force into shape.
I made this for a neighbor who'd just moved in, someone I barely knew but wanted to welcome properly. She stood at my door holding the still-warm tart, and I watched her face soften as the smell hit her. Later she told me it reminded her of her grandmother's kitchen in Provence, a place I'd never been but somehow reached through butter, almonds, and fruit. Food does that sometimes, builds bridges you didn't know you were crossing.
Ingredients
- All-purpose flour: The backbone of the crust, and it doesnt need to be fancy, just cold butter and a light hand keep it flaky.
- Granulated sugar: A little in the dough, a little on the peaches, and a final sprinkle on top for crunch.
- Unsalted butter: Cold cubes for the pastry, soft for the filling, this is where the richness lives.
- Ice water: Add it slowly, just enough to bring the dough together without making it sticky.
- Almond flour: Ground fine, it melts into the filling and adds a nutty sweetness that peaches love.
- Egg: One for the filling to bind it, one beaten for brushing the crust into a deep golden shine.
- Almond extract: Just a quarter teaspoon, but it makes the whole tart smell like a French bakery.
- Ripe peaches: The riper the better, they'll release juice and caramelize at the edges.
- Lemon juice: A teaspoon keeps the fruit bright and balances all that butter.
- Sliced almonds: Scattered on top, they toast in the oven and add a delicate crunch.
- Apricot jam: Warmed and brushed over the fruit after baking, it turns the tart glossy and bakery-perfect.
- Coarse sugar: Optional but worth it, it sparkles on the crust and adds a sweet crackle.
Instructions
- Mix the pastry:
- Whisk flour, sugar, and salt in a big bowl, then work in cold butter with your fingertips until it looks like wet sand. Drizzle in ice water a spoonful at a time, stirring gently until the dough just holds together, then pat it into a disk, wrap it up, and let it rest in the fridge for at least half an hour.
- Make the almond filling:
- Beat together almond flour, sugar, soft butter, egg, and almond extract until smooth and creamy. Set it aside while you prep the fruit.
- Prep the peaches:
- Slice them into wedges, toss with sugar and lemon juice, and let them sit. The sugar will pull out their juice and make everything taste more like itself.
- Roll out the dough:
- On a sheet of parchment, roll your chilled dough into a rough 12-inch circle, about as thick as a couple of stacked coins. Dont worry if the edges are ragged, thats the whole point.
- Assemble the tart:
- Spread the almond filling in the center, leaving a wide border, then lay the peach slices over it in overlapping waves. Fold the dough edges up and over the fruit, pleating and tucking as you go, letting it wrinkle and crack wherever it wants.
- Finish and bake:
- Brush the crust with beaten egg, scatter sliced almonds and coarse sugar on top, then slide it into a 400-degree oven for 35 to 40 minutes until the crust is deep gold and the peaches are bubbling. If you want that bakery glaze, brush warm apricot jam over the fruit as soon as it comes out.
Pin it One evening I served this to friends who didn't expect much from a last-minute dessert, and we ended up sitting at the table long after the plates were empty, talking and laughing while the kitchen cooled and the light outside went soft. Nobody wanted to be the first to leave. Thats when I realized this tart wasnt just about peaches or almonds, it was about buying time, making people linger, turning an ordinary night into something you remember.
How to Know When Its Done
The crust should be deeply golden, not pale, and the edges will pull away slightly from the fruit. You'll see bubbles breaking through the peaches, and the whole tart will smell like caramelized sugar and toasted almonds. If the crust looks done but the fruit seems quiet, give it another five minutes, better to let it finish than pull it too soon.
What to Serve It With
I love this tart barely warm with a spoonful of cold whipped cream that melts into the filling, but vanilla ice cream works just as well. Sometimes I'll pour a little heavy cream over my slice and let it pool around the edges, soaking into the crust. On lazy mornings I've even eaten leftover tart for breakfast with coffee, and I wont apologize for that.
Make-Ahead and Storage Tips
You can make the dough up to two days ahead and keep it wrapped in the fridge, or freeze it for a month and thaw it overnight when you need it. The baked tart keeps at room temperature for a day, covered loosely, but it never lasts that long in my house. If you do have leftovers, rewarm slices in a low oven to bring back the crisp.
- Roll out the dough between two sheets of parchment if it keeps sticking, it saves you from adding extra flour.
- Swap peaches for nectarines, plums, or even apricots depending on whats ripe and what you can find.
- A pinch of cinnamon in the almond filling adds warmth, especially if youre baking this in the fall.
Pin it This tart has become my answer to almost every occasion, the thing I make when I want to feel generous without spending all day in the kitchen. It never looks the same twice, and thats exactly why I keep coming back to it.
Recipe FAQs
- → How do I make the crust flaky?
Use cold butter cut into the flour mixture and avoid overworking the dough. Chill it before rolling out.
- → Can I substitute almond flour in the filling?
Almond flour provides the key nutty texture, but finely ground hazelnuts or cashews may offer a similar taste.
- → What is the best substitute for peaches?
Nectarines or plums work well as alternatives, offering a similar juicy texture and sweetness.
- → How do I achieve a shiny glaze on the tart?
Brush warm apricot jam over the peaches after baking to create a glossy, attractive finish.
- → Can this tart be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for the crust to maintain texture.
- → What is the ideal serving suggestion?
Serve slightly warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.