Save I was standing at the farmers market one August morning when the peach vendor handed me a slice so ripe it dripped down my wrist. That sweetness stuck with me all day, and by evening I had flour on my counter and a half-formed idea for a tart that didn't need to be perfect. The dough came together fast, the filling was just almonds and butter creamed smooth, and when I folded those rough edges over the fruit, it looked exactly like something you'd pull from a French country oven.
I made this tart for my neighbor after she helped me fix my fence, and she said it tasted like the kind of thing her grandmother used to bake without a recipe. We ate it warm on her porch with coffee, and I realized that sometimes the best dishes are the ones that feel like they've always existed. There's no fuss, no stress, just fruit and pastry doing what they do best.
Ingredients
- All-purpose flour: This forms the base of your pastry, and using cold butter is the secret to those flaky layers that shatter when you bite in.
- Granulated sugar: A little sweetness in the dough balances the tartness of the fruit and helps the crust brown beautifully.
- Unsalted butter, cold and cubed: Cold butter creates steam pockets in the oven, which is what gives you that tender, crisp texture.
- Ice water: Just enough to bring the dough together without overworking it, which keeps the crust light.
- Almond flour: This adds a soft, nutty richness that soaks up the peach juices and keeps the bottom from getting soggy.
- Egg: Binds the almond filling and gives it a custardy texture that holds the fruit in place.
- Almond extract: A few drops amplify the almond flavor without overpowering the delicate peach.
- Ripe peaches, sliced: Look for peaches that smell sweet and give slightly when pressed, they'll soften and caramelize as they bake.
- Lemon juice: Brightens the peaches and keeps them from browning while you assemble everything.
- Sliced almonds: Scattered on top, they toast in the oven and add a little crunch.
- Apricot jam, warmed: Brushing this over the baked fruit gives a glossy, bakery-style finish.
- Egg wash: Brushing the crust with beaten egg gives it that deep golden color and a slight sheen.
- Coarse sugar: Sprinkling this on before baking adds sparkle and a delicate crunch to each bite.
Instructions
- Mix the pastry:
- Whisk your flour, sugar, and salt together, then work in the cold butter with your fingertips until it looks like wet sand. Add ice water one spoonful at a time, just until the dough holds together when you squeeze it.
- Chill the dough:
- Flatten it into a disk, wrap it tight, and let it rest in the fridge for at least thirty minutes so the gluten relaxes and the butter firms up.
- Prepare the almond cream:
- Beat together almond flour, sugar, soft butter, egg, and almond extract until it's smooth and spreadable. This layer protects the crust and adds a subtle sweetness.
- Toss the peaches:
- Slice your peaches and toss them gently with sugar and lemon juice so they release a little juice but don't turn mushy.
- Roll and fill:
- On parchment, roll your chilled dough into a rough circle about twelve inches across. Spread the almond filling in the center, leaving a wide border, then lay the peaches on top in overlapping waves.
- Fold and seal:
- Fold the edges up and over the fruit, pleating as you go, it should look rustic and a little imperfect. Brush the crust with egg wash and scatter almonds and coarse sugar over the top.
- Bake until golden:
- Slide it into a hot oven and bake until the crust is deeply golden and the peaches are bubbling and caramelized at the edges. Let it cool just enough so you don't burn your tongue.
Save One summer I made three of these tarts in a single week because everyone who tasted it asked for the recipe, and I realized I'd stumbled on something that felt both effortless and impressive. It's the kind of dessert that makes people linger at the table, and every time I pull one from the oven, I think about that first bite at the market and how a single perfect peach can change your whole afternoon.
Choosing Your Peaches
The best peaches for this tart are the ones that smell like summer and yield just a little when you press the skin near the stem. If they're rock hard, leave them on the counter for a day or two until they soften. You want them ripe but not falling apart, so they hold their shape in the oven and don't turn to mush.
Making It Your Own
Nectarines, plums, and apricots all work beautifully here, and I've even used a mix when my peach haul was small. In the fall, I swap in thinly sliced apples or pears and add a pinch of cinnamon to the almond cream. The structure stays the same, but the flavor shifts with the season.
Serving and Storing
This tart is best the day it's baked, served warm or at room temperature with a spoonful of whipped cream or a scoop of vanilla ice cream. If you have leftovers, cover them loosely and keep them at room temperature for up to two days. The crust softens a bit, but it's still delicious with morning coffee.
- Reheat individual slices in a low oven to crisp the crust back up.
- You can freeze the unbaked tart and bake it straight from frozen, adding a few extra minutes to the time.
- For a dairy-free version, swap the butter for cold coconut oil and skip the egg wash.
Save There's something deeply satisfying about pulling a golden, fruit-filled tart from the oven and knowing you made it with your own hands. I hope this one becomes a summer staple in your kitchen, just like it has in mine.