Rustic Fresh Peach Tart
1 h 10 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This rustic fresh peach tart is basically a freeform French-style galette with a flaky butter crust and jammy peaches boosted by vanilla and cinnamon, so every bite tastes like peak summer.
It is the no-fuss dessert you pull for backyard cookouts or brunch, bakes fast, sets clean thanks to cornstarch, and absolutely begs for a scoop of vanilla ice cream.
Ingredients (8 servings)
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Ingredients for the Crust:
- 1¼ cups all-purpose flour all-purpose flour 0.34 lb
- ½ cup unsalted butter, cold, cubed unsalted butter 4 oz
- 2 Tbsp granulated sugar granulated sugar
- ¼ tsp salt salt
- 2-3 Tbsp ice water ice water
Ingredients for the Filling:
- 5 ripe peaches, sliced peaches 9.09 lb ripe
- ¼ cup granulated sugar granulated sugar
- 1 Tbsp cornstarch cornstarch 0.29 oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- 2 Tbsp peach jam peach jam 1.41 oz
How to Make Rustic Fresh Peach Tart
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Make the crust dough
Whisk flour, sugar, and salt in a bowl, then cut in the cold cubed butter until pea-sized crumbs form with a few lima bean pieces for flake.
Sprinkle in 2 tablespoons ice water and toss with a fork, adding the third tablespoon only if the dough still looks dusty and crumbly.
Press into a shaggy ball without overworking, because warm hands kill flake and we do not do sad crusts here.
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Chill the dough
Flatten the dough into a 1 inch thick disk, wrap, and chill 30 minutes so the flour hydrates and the butter re-firms.
If you are impatient, pop it in the freezer for 12 to 15 minutes, but do not forget it.
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Prep the peach filling
Toss sliced peaches with sugar, cornstarch, vanilla, and cinnamon, then let them sit 10 minutes to lightly macerate and start dissolving the sugar.
If your peaches are super juicy, tip off a tablespoon or two of excess liquid so the tart stays crisp.
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Preheat and set up
Set a rimmed baking sheet on the middle rack and preheat the oven to 400 F so the hot sheet pan jump-starts the crust and avoids a soggy bottom.
Line a second cool sheet with parchment to build the tart for easy transfer.
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Roll the dough
Lightly flour a wooden board and roll the chilled dough into a 12 inch circle, rotating and flouring as needed so it never sticks.
Slide the dough onto the parchment lined cool sheet and dust off excess flour with a dry pastry brush or clean hand.
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Fill and fold
Arrange the peaches in the center leaving a 2 inch border, and do not pour in any puddled juices from the bowl.
Fold the edges up over the fruit, pleating as you go for that rustic galette look and firm structure.
If you like extra crunch, lightly moisten the crust edge with water and sprinkle a teaspoon of sugar on top.
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Bake until bubbling and golden
Carefully slide the parchment and built tart onto the preheated sheet in the oven and bake 35 to 45 minutes until the crust is deeply golden and the peach juices are bubbling thickly.
Rotate the pan once halfway if your oven has hot spots, because even New York ovens have attitudes.
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Glaze with jam
Warm the peach jam until fluid and brush it over the fruit as soon as the tart comes out so it sets to a shiny, flavor-packed glaze.
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Cool and serve
Cool at least 20 minutes so the juices thicken and the crust firms, because patience pays off with clean slices.
Serve slightly warm or at room temp, plain or with a scoop of vanilla ice cream if you are feeling cute.
Substitutions
- Butter -> Plant-based butter sticks
- Use vegan butter sticks at the same weight to keep the crust flaky and rich, and choose a brand with at least 75 percent fat so it behaves like dairy butter.
- Cornstarch -> Tapioca starch
- Swap 1 tablespoon cornstarch for 1 tablespoon tapioca starch for a glossy set that stays soft when chilled without any chalky finish.
- Peaches -> Nectarines
- Use the same amount of ripe nectarines for identical sunny color and a slightly firmer bite, which helps the tart slice extra clean.
Tips
- Work cold for flake
- Chill the bowl, flour, and even the rolling pin for 10 minutes if your kitchen runs warm so the butter stays in distinct pieces that steam into layers.
- Fraisage for pro layers
- After the dough just comes together, smear portions forward with the heel of your hand once or twice to create visible butter streaks that bake up into mega flake.
- Control the juice
- If the fruit releases a lot of liquid after macerating, drain a couple tablespoons and save it for seltzer or tea so the crust stays crisp and nothing gets wasted.
- Preheat your sheet pan
- Building on cool parchment but baking on a preheated pan gives the bottom a head start, which is the easiest insurance against soggy bottoms.
- Paring knife over peeler
- If the skins are tough, score an X on the blossom end, blanch 20 seconds, shock in ice water, and the skins slide off without stealing fruit.
- Sugar the edge last
- Sprinkling sugar on the crust right before baking creates a crackly rim and protects the dough from moisture where it overlaps the fruit.
Nutrition Facts *
| Energy | 675 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 17 | g |
| Carbohydrates | 120 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is cracking when I roll it. What should I do?
- Let the dough rest 3 to 5 minutes at room temp so the gluten relaxes, then patch any tears with a scrap and a drop of water pressed in like clay.
- The filling leaked out while baking. How do I avoid that?
- Leave a full 2 inch border, fold it up and pinch pleats firmly, and avoid pouring in excess maceration liquid so the seam stays sealed.
- The bottom turned soggy. How can I fix it next time?
- Bake on a preheated sheet at 400 F, keep the fruit layer no more than 1 inch thick, and let the tart cool 20 minutes so the starches set.
- Can I use frozen peaches?
- Yes, thaw fully, drain well, and toss with an extra 1 teaspoon cornstarch to compensate for the extra water from freezing.
- Can I make this ahead?
- You can make the dough up to 3 days ahead or freeze 1 month, and the baked tart holds at room temp for 6 hours or refrigerated up to 2 days.
- Do I need to peel the peaches?
- No, the skins soften and add color and flavor, but peel if they are tough or fuzzy by blanching briefly as noted to keep the slices neat.
Serving Suggestions
This tart loves a scoop of vanilla ice cream or a dollop of lightly sweetened yogurt for creamy contrast, and a dusting of cinnamon sugar on the crust gives a bakery-style finish.
For a little swagger, swap the vanilla for a teaspoon of bourbon in the filling and serve with cold Prosecco or iced coffee to cut the richness and make the peaches pop.
More pairings:
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