Rustic Peach Almond Tart (Print version)

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

# 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)

# Directions:

01 - Combine flour, sugar, and salt in a large bowl. Cut cold butter into the mixture using a pastry blender or fingers until coarse crumbs form. Gradually add ice water, one tablespoon at a time, mixing until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
02 - In a medium bowl, beat together almond flour, sugar, softened butter, egg, and almond extract until smooth. Set aside.
03 - Toss sliced peaches with sugar and lemon juice carefully. Let rest.
04 - Preheat oven to 400°F. On parchment, roll chilled dough to a 12-inch round about 1/8-inch thick.
05 - Spread almond filling in center leaving a 2-inch border. Arrange peaches atop filling. Fold dough edges over fruit, pleating as necessary.
06 - Brush dough edges with beaten egg. Sprinkle sliced almonds and coarse sugar if desired.
07 - Bake 35 to 40 minutes until crust is golden and fruit bubbles. Cool slightly and brush peaches with warm apricot jam if using.
08 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • The crust is forgiving and doesn't demand precision or fancy crimping skills.
  • Almond filling adds richness without feeling heavy or overly sweet.
  • It looks impressive but comes together faster than most pies.
  • You can taste the fruit, not just the sugar.
02 -
  • If your dough cracks while folding, just press it back together with your fingers, no one will notice once it bakes.
  • Don't overmix the pastry or it will turn tough, stop as soon as it holds together.
  • Make sure your butter is actually cold, I keep mine in the freezer for 10 minutes before starting.
  • If peach juices leak during baking, that's normal, the parchment paper catches everything.
03 -
  • Roll the dough between two sheets of parchment paper if it's sticky, it saves flour and frustration.
  • Taste your peaches before adding sugar, some are so sweet they barely need any.
  • Let the tart cool for at least 15 minutes before slicing, the filling sets as it cools and won't run everywhere.
  • If the edges brown too quickly, tent them loosely with foil halfway through baking.
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