Rustic Peach Almond Tart (Printable)

Golden tart with juicy peaches and buttery almond filling in a flaky crust, perfect for any occasion.

# What You 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 egg, beaten
17 - 1 tablespoon coarse sugar (optional)

# Directions:

01 - Combine flour, sugar, and salt in a large bowl. Incorporate cold butter using a pastry blender until mixture resembles coarse crumbs. Slowly add ice water one tablespoon at a time, mixing just until dough forms. Shape into a disk, cover, and refrigerate for at least 30 minutes.
02 - In a medium bowl, blend almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Toss peach slices with sugar and lemon juice. Allow to rest while preparing the tart base.
04 - Preheat oven to 400°F. On parchment paper, roll chilled dough into a 12-inch round about 1/8 inch thick.
05 - Spread almond filling in the center of the dough, leaving a 2-inch border. Arrange peaches evenly over the filling. Fold the dough edges over the fruit, pleating as needed to secure.
06 - Brush exposed dough edges with beaten egg. Sprinkle sliced almonds and coarse sugar over the pastry edges if desired.
07 - Bake for 35 to 40 minutes until crust is golden and fruit filling is bubbling. Remove and cool slightly.
08 - Optionally brush peaches with warmed apricot jam for a glossy finish. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The almond filling turns custardy and sweet, soaking up all the peach juice without getting soggy.
  • You dont need a tart pan or any fancy equipment, just a baking sheet and your hands.
  • It looks impressive but forgives every imperfection, so even wonky folds come out charming.
  • The buttery crust shatters when you cut into it, and the fruit tastes like summer distilled into one bite.
02 -
  • If your dough feels too soft to roll, stick it back in the fridge for ten minutes, it needs to stay cold or the butter will melt before it bakes.
  • Dont skip the egg wash, its what turns the crust from pale to gorgeous and makes the whole tart look like you knew what you were doing.
  • Let the tart cool for at least 15 minutes before slicing or the filling will run everywhere and you'll lose that perfect custard texture.
03 -
  • Freeze your butter for 10 minutes before cutting it into the flour, it makes the pastry flakier and easier to handle.
  • Use a light hand when folding the dough over the fruit, pressing too hard will seal the edges and trap steam, which makes the crust soggy.
  • If your peaches are super juicy, toss them with a teaspoon of cornstarch along with the sugar, it will thicken the filling just enough to keep everything together.
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