Peach Tart – Juicy Summer Peaches on a Buttery, Flaky Crust

🎉 Introduction

Few desserts capture the essence of summer like a homemade Peach Tart. Ripe, juicy peaches are nestled in a golden, crisp tart shell, letting the fruit’s natural sweetness shine through with every bite. This tart is simple enough for a weekday dessert yet impressive enough for any gathering. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a dusting of powdered sugar.

Whether you pick fresh peaches from the farmers’ market or your own backyard tree, this tart is the perfect way to celebrate peach season!

🧰 Equipment Needed

• 9-inch tart pan (with removable bottom)
• Rolling pin
• Mixing bowls (large & small)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Pastry cutter or fork
• Baking sheet
• Wire cooling rack

🛒 Ingredients

For the Tart Crust

• 1¼ cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the Peach Filling

• 4–5 fresh peaches (about 1½ lbs), peeled and sliced
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)

For Finishing

• 1 egg (for egg wash)
• 1 tbsp milk
• 1 tbsp coarse sugar (optional, for sprinkling)

👩‍🍳 Directions

Step 1. Make the Tart Dough

• In a large bowl, whisk together 1¼ cups flour, 2 tbsp sugar, and ½ tsp salt.
• Cut in ½ cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Add ice water 1 tbsp at a time (3–4 tbsp total), mixing until dough holds together.
• Shape into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Step 2. Roll Out and Prep the Crust

• On a lightly floured surface, roll dough into a 12-inch circle.
• Transfer to a 9-inch tart pan, pressing dough into the edges. Trim excess.
• Chill the crust in the fridge while you prepare the filling.

Step 3. Make the Peach Filling

• In a large bowl, combine:
  • 4–5 peeled, sliced peaches
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Optional: ½ tsp cinnamon
• Gently toss until peaches are evenly coated.

Step 4. Assemble the Tart

• Preheat oven to 375°F (190°C).
• Arrange peach slices in overlapping circles in the chilled tart shell.
• Pour any juices from the bowl evenly over the peaches.

Step 5. Brush with Egg Wash

• Whisk 1 egg with 1 tbsp milk.
• Lightly brush exposed crust edges with egg wash.
• Sprinkle with coarse sugar if desired.

Step 6. Bake the Tart

• Place tart on a baking sheet.
• Bake at 375°F for 40–45 minutes, until peaches are bubbly and crust is golden brown.
• If crust browns too quickly, cover edges with foil.

Step 7. Cool and Serve

• Let tart cool on a wire rack for at least 1 hour to set.
• Serve warm or at room temperature, plain or topped with vanilla ice cream or whipped cream.

🍽️ Servings & Timing

• Servings: 8 slices
• Prep time: 30 minutes + 30 minutes chilling
• Bake time: 40–45 minutes
• Cooling time: 1 hour
• Total time: ~2½ hours

🧊 Storage & Reheating

• Room temperature: Store covered for up to 1 day.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze wrapped slices for up to 2 months; thaw in the fridge overnight.
• To reheat: Warm slices in a 325°F oven for 10 minutes or microwave for 20 seconds.

🥄 Variations

• Peach Berry Tart: Add ½ cup raspberries or blueberries.
• Rustic Galette: Make dough as directed but bake freeform on a parchment-lined sheet.
• Nutty Crust: Add ¼ cup ground almonds or pecans to crust flour for a nutty twist.
• Spiced Peach: Mix in ¼ tsp nutmeg or cardamom with filling.
• Honey Glaze: Brush baked tart with warm honey for extra shine and sweetness.

❓ 10 FAQs

1. Can I use frozen peaches?
Yes—thaw completely, drain excess liquid, and pat dry.

2. Do I need to peel the peaches?
Peeling gives a smoother texture, but it’s optional if you like the skin.

3. Can I use store-bought pie crust?
Absolutely! It saves time and works great for this tart.

4. Why chill the crust before baking?
Chilling helps prevent shrinkage and keeps the crust flaky.

5. How do I know when the tart is done?
The peaches should be bubbly and the crust golden brown.

6. Can I make it ahead?
Yes—bake the tart a day in advance and store covered at room temp.

7. Can I use nectarines instead of peaches?
Definitely—no peeling needed for nectarines!

8. How do I avoid a soggy bottom?
Chill crust well before baking and bake on a lower oven rack.

9. Can I double the recipe?
Yes—make two tarts or one large rectangular tart.

10. How do I get clean slices?
Let tart cool fully, then use a sharp knife wiped clean between cuts.

🏁 Conclusion

This Peach Tart is a simple, stunning dessert that highlights the natural sweetness of ripe peaches on a buttery, flaky crust. Whether you’re celebrating peach season or just craving a fresh, fruit-forward treat, this tart will steal the show at any gathering!

Adam

Peach Tart – Juicy Summer Peaches on a Buttery, Flaky Crust

Few desserts capture the essence of summer like a homemade Peach Tart. Ripe, juicy peaches are nestled in a golden, crisp tart shell, letting the fruit’s natural sweetness shine through with every bite. This tart is simple enough for a weekday dessert yet impressive enough for any gathering. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a dusting of powdered sugar. Whether you pick fresh peaches from the farmers’ market or your own backyard tree, this tart is the perfect way to celebrate peach season!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake Cooling/Chill Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 8 slices

Ingredients Equipment Method Notes

Ingredients

  

For the Tart Crust

• 1¼ cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp salt
• ½ cup unsalted butter cold and cubed
• 3 –4 tbsp ice water

For the Peach Filling

• 4 –5 fresh peaches about 1½ lbs, peeled and sliced
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon optional

For Finishing

• 1 egg for egg wash
• 1 tbsp milk
• 1 tbsp coarse sugar optional, for sprinkling

Equipment

• 9-inch tart pan (with removable bottom)
• Rolling Pin
• Mixing bowls (large & small)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Pastry cutter or fork
• Baking sheet
• Wire cooling rack

Method

 

Step 1. Make the Tart Dough

1. In a large bowl, whisk together 1¼ cups flour, 2 tbsp sugar, and ½ tsp salt.
2. Cut in ½ cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add ice water 1 tbsp at a time (3–4 tbsp total), mixing until dough holds together.
4. Shape into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Step 2. Roll Out and Prep the Crust

1. On a lightly floured surface, roll dough into a 12-inch circle.
2. Transfer to a 9-inch tart pan, pressing dough into the edges. Trim excess.
3. Chill the crust in the fridge while you prepare the filling.

Step 3. Make the Peach Filling

1. In a large bowl, combine:
2. 4–5 peeled, sliced peaches
3. ¼ cup sugar
4. 1 tbsp cornstarch
5. 1 tbsp lemon juice
6. 1 tsp vanilla extract
7. Optional: ½ tsp cinnamon
8. Gently toss until peaches are evenly coated.

Step 4. Assemble the Tart

1. Preheat oven to 375°F (190°C).
2. Arrange peach slices in overlapping circles in the chilled tart shell.
3. Pour any juices from the bowl evenly over the peaches.

Step 5. Brush with Egg Wash

1. Whisk 1 egg with 1 tbsp milk.
2. Lightly brush exposed crust edges with egg wash.
3. Sprinkle with coarse sugar if desired.

Step 6. Bake the Tart

1. Place tart on a baking sheet.
2. Bake at 375°F for 40–45 minutes, until peaches are bubbly and crust is golden brown.
3. If crust browns too quickly, cover edges with foil.

Step 7. Cool and Serve

1. Let tart cool on a wire rack for at least 1 hour to set.
2. Serve warm or at room temperature, plain or topped with vanilla ice cream or whipped cream.

Notes

🧊 Storage & Reheating
Room temperature: Store covered for up to 1 day.

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze wrapped slices for up to 2 months; thaw in the fridge overnight.

To reheat: Warm slices in a 325°F oven for 10 minutes or microwave for 20 seconds.

🥄 Variations
Peach Berry Tart: Add ½ cup raspberries or blueberries.

Rustic Galette: Make dough as directed but bake freeform on a parchment-lined sheet.

Nutty Crust: Add ¼ cup ground almonds or pecans to crust flour for a nutty twist.

Spiced Peach: Mix in ¼ tsp nutmeg or cardamom with filling.

Honey Glaze: Brush baked tart with warm honey for extra shine and sweetness.

❓ 10 FAQs
1. Can I use frozen peaches?
Yes—thaw completely, drain excess liquid, and pat dry.

2. Do I need to peel the peaches?
Peeling gives a smoother texture, but it’s optional if you like the skin.

3. Can I use store-bought pie crust?
Absolutely! It saves time and works great for this tart.

4. Why chill the crust before baking?
Chilling helps prevent shrinkage and keeps the crust flaky.

5. How do I know when the tart is done?
The peaches should be bubbly and the crust golden brown.

6. Can I make it ahead?
Yes—bake the tart a day in advance and store covered at room temp.

7. Can I use nectarines instead of peaches?
Definitely—no peeling needed for nectarines!

8. How do I avoid a soggy bottom?
Chill crust well before baking and bake on a lower oven rack.

9. Can I double the recipe?
Yes—make two tarts or one large rectangular tart.

10. How do I get clean slices?
Let tart cool fully, then use a sharp knife wiped clean between cuts.

🏁 Conclusion
This Peach Tart is a simple, stunning dessert that highlights the natural sweetness of ripe peaches on a buttery, flaky crust. Whether you’re celebrating peach season or just craving a fresh, fruit-forward treat, this tart will steal the show at any gathering!