Rustic Peach Almond Tart (Print Version)

Golden tart with juicy peaches nestled in buttery almond filling and wrapped in flaky crust.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tbsp ice water

→ Almond Filling

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 2 tbsp unsalted butter, softened
10 - 1/4 tsp almond extract

→ Fruit

11 - 4 large ripe peaches, sliced
12 - 2 tbsp granulated sugar
13 - 1 tsp lemon juice

→ Assembly

14 - 1 tbsp sliced almonds
15 - 1 tbsp apricot jam, warmed (optional)
16 - 1 egg, beaten
17 - 1 tbsp coarse sugar (optional)

# How to Prepare:

01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms. Shape into disk, wrap, and chill for 30 minutes.
02 - Cream almond flour, sugar, softened butter, egg, and almond extract in a medium bowl until smooth. Set aside.
03 - Toss sliced peaches with sugar and lemon juice. Set aside.
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 on dough center, leaving a 2-inch border. Arrange peaches over filling. Fold dough edges over fruit, pleating as needed.
06 - Brush dough edges with beaten egg. Sprinkle sliced almonds and coarse sugar if desired.
07 - Bake for 35 to 40 minutes until crust is golden and fruit is bubbling. Cool slightly, then optionally brush peaches with warmed apricot jam for shine.
08 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • The crust is forgiving and actually tastes better when it looks a little uneven and golden.
  • You can have this in the oven in thirty minutes without any fancy equipment or technique.
  • It works just as well for a quiet Tuesday night as it does for a table full of guests.
02 -
  • If your butter gets too warm while mixing, the dough will be greasy instead of flaky, so work fast and keep everything cold.
  • Don't skip chilling the dough or it will shrink and tear when you try to roll it out.
  • Brushing warm apricot jam over the baked peaches isn't just for looks, it seals in moisture and adds a layer of fruity shine.
03 -
  • Roll your dough between two sheets of parchment so it doesn't stick and you can transfer it easily to the baking sheet.
  • If the almond filling seems too thick, thin it with a teaspoon of milk so it spreads smoothly.
  • Let the tart cool for at least fifteen minutes before slicing or the filling will run and the crust will crumble.
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