Rustic Peach Almond Tart (Printable)

A flaky tart featuring juicy peaches and a rich almond filling in a free-form crust.

# 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 (for egg wash)
17 - 1 tablespoon coarse sugar (optional)

# How-To:

01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms. Shape into a disk, wrap, and chill for at least 30 minutes.
02 - Cream together almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Toss sliced peaches with sugar and lemon juice evenly. Set aside.
04 - Preheat oven to 400°F. On a parchment-lined baking sheet, roll chilled dough into a 12-inch round approximately 1/8 inch thick.
05 - Spread almond filling in the center of the dough, leaving a 2-inch border. Arrange peach slices atop filling. Fold dough edges over fruit, pleating to secure.
06 - Brush exposed dough edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired.
07 - Bake for 35 to 40 minutes until crust is golden and fruit juices bubble. Remove and cool slightly.
08 - Brush warm apricot jam over peaches for shine if desired. Serve warm or at room temperature.

# Insider Tips:

01 -
  • It looks impressive but forgives every clumsy fold and uneven edge.
  • The almond filling soaks up the peach juice and turns custardy in the oven.
  • You can make the dough ahead and roll it straight from the fridge.
02 -
  • If your dough tears while folding, just pinch it back together, no one will notice once it bakes.
  • Don't skip chilling the dough, warm dough turns greasy and shrinks in the oven.
  • Use ripe but firm peaches, mushy ones will turn to mush and make the crust soggy.
03 -
  • Freeze your butter for 10 minutes before cutting it into the flour, it makes the flakiest crust.
  • Roll the dough between two sheets of parchment to avoid adding extra flour, which toughens the pastry.
  • Let the tart cool for at least 15 minutes before slicing so the filling sets and doesn't run everywhere.
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