Rustic Fresh Peach Tart
1 h 20 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 35 min | 1 h 20 min |
Introduction
This rustic fresh peach tart is all about buttery, flaky crust wrapped around juicy, sun-sweet peaches.
It’s perfect for summer gatherings, backyard barbecues, or a simple dessert when you score great peaches at the market.
A touch of cinnamon, vanilla, and glossy peach jam gives every slice that cozy, homemade pie flavor with a lighter, easier feel.
Ingredients (8 servings)
Ingredients for the Crust:
Ingredients for the Filling:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Rustic Fresh Peach Tart
-
Preheat and set up
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
-
Combine dry ingredients for the crust
In a medium bowl, whisk together the flour, granulated sugar, and salt until fully combined.
-
Cut in the butter and add water
Scatter the cold cubed butter over the flour mixture and cut it in with a pastry cutter.
Stop when the butter pieces are pea sized with some slightly larger flat bits for extra flakiness.
Sprinkle in two tablespoons of ice water and gently toss until the dough just starts to clump.
If the mixture still looks dry, add the remaining water a teaspoon at a time, tossing between additions.
-
Chill and roll the dough
Turn the dough onto a lightly floured surface and press it together into a rough ball.
Shape it into a flat disc, wrap it, and chill for at least 30 minutes.
After chilling, roll the dough into a 12 inch circle, about one-eighth inch thick.
Work from the center outward, turning the dough often to prevent sticking, and dust with flour as needed.
-
Mix the peach filling
In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla, and cinnamon.
Add the peach jam and gently toss until every slice looks glossy and evenly coated.
Let the mixture sit for about 5 minutes so the peaches release a little juice.
-
Assemble the rustic tart
Transfer the rolled dough to the prepared baking sheet, letting the edges drape naturally.
Spoon the peach filling into the center, leaving a 2 inch border of dough around the edges.
Fold the bare dough border up and over the fruit, creating soft pleats as you work around the tart.
Make sure there are no large cracks where juices could escape, and pinch any gaps closed.
If you like extra crunch, lightly brush the crust with water and sprinkle with a little sugar.
-
Bake and cool
Bake the tart for 35 to 40 minutes, until the crust is deep golden and the juices are bubbling.
If the edges brown too quickly, tent them loosely with foil during the last few minutes.
Let the tart cool on the pan for at least 20 minutes so the juices thicken slightly.
Slice into wedges and serve warm or at room temperature, ideally the same day it is baked.
Substitutions
- Use nectarines instead of peaches
- Nectarines bring the same sweet, juicy feel but with smooth skins, so you can skip peeling entirely.
- Swap granulated sugar for light brown sugar
- Light brown sugar adds a gentle caramel note and slightly deeper color, which pairs beautifully with ripe stone fruit.
- Use plant-based butter for a dairy-free crust
- Plant-based butter still gives flakiness and rich flavor, though the crust may spread a little more while baking.
Tips
- Keep everything cold for flakier layers
- Cold butter and cold water slow gluten development and let the butter steam, creating tender, flaky pockets in the crust.
- Use ripe but still firm peaches
- Choose fragrant peaches that give slightly when pressed, but avoid very soft fruit, which can leak too much juice.
- Adjust sweetness to your peaches
- If your peaches taste very tart, add an extra tablespoon of sugar; if very sweet, reduce the sugar slightly.
- Prevent a soggy bottom
- Rolling the crust thin, using cornstarch, and baking until deeply golden all help keep the base crisp.
- Slice peaches evenly for even baking
- Aim for slices about half an inch thick so the fruit softens evenly without turning mushy or staying crunchy.
Nutrition Facts *
| Energy | 275 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 12 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I need to peel the peaches for this tart?
- Peeling is optional; the skins soften in baking and add color, but peel them if you dislike the texture.
- Why did my crust turn out tough instead of tender?
- Tough crust usually comes from overmixing or too much water, so handle the dough gently and stop once it holds.
- How can I make this tart ahead of time?
- You can assemble the unbaked tart, freeze it until firm, then bake straight from frozen, adding a few minutes.
- What if my dough cracks when I roll it out?
- Small cracks are normal; patch them by pressing the dough together, or overlap pieces and gently roll again.
- Can I bake this tart in a tart pan instead of free-form?
- Yes, press the dough into a 9 inch tart pan, trim the edges, and fill and bake as directed.
Serving Suggestions
This tart is lovely with a scoop of vanilla ice cream, which melts into the warm peaches.
For a brunch twist, serve slices with thick Greek yogurt and a drizzle of honey for tangy contrast.
Leftover wedges make a great base for a quick dessert plate with toasted almonds and a splash of bourbon.
More pairings:
Reviews
-
Jessica, Baltimore: This turned out amazing, super flaky crust and the peaches got perfectly jammy 😍 I left the skins on and loved the extra color, plus a scoop of vanilla ice cream on top is a must!
: Love hearing that, Jessica, especially about the flaky crust and jammy peaches! Leaving the skins on is a great call for color, and vanilla ice cream is hard to beat here. 😊
-
_anita_, Los Angeles, CA: The crust baked up perfectly flaky and buttery, and the peaches turned jammy and bubbly without being runny. Loved the hint of cinnamon and that glossy peach jam finish, this is a keeper! 🍑😋
: So happy it turned out just right, Anita! That jammy, bubbly peach filling with the flaky crust and glossy jam finish is exactly what I was going for. 🍑
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
