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Peach tart recipe

Peach tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

This is a wonderful way of making use of peaches when in season. They are baked in a buttery sweetcrust pastry with a creamy egg custard.

57 people made this

IngredientsServes: 12

  • 250g plain flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 200g caster sugar, divided
  • 115g butter
  • 6 fresh peaches - peeled, pitted and halved
  • 1 teaspoon ground cinnamon
  • 2 egg yolks
  • 250ml double cream

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat oven to 200 C / Gas 6.
  2. Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Rub butter into the flour until the mixture resembles breadcrumbs. Press into the bottom and up the sides of a 20x30cm baking dish. Place the peach halves cut side up on top of the base in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
  3. Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
  4. Reduce the oven's temperature to 180 C / Gas 4. Return the dish to the oven and bake for 30 to 40 minutes, until golden brown.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (46)

I have tried this recipe and there is a few problems. It says: 200g caster sugar - divided, but you only use 2 tablespoons of one of the divides. 200g minus 2 tablespoons is excessive to cover the peaches, I didn't use this much. Also when whisking the eggs and cream, to what consistancy before pouring over peaches? I whisked to mix and when cooked for 40 mins (goden brown), it wasn't wobbly when i switched the oven off, but when came to cut it after cooling, the cream was runny and the tart fell appart. The pieces tasted lovely, but a runny mess. There is no advice how to check if the tart is cooked. Please don't assume everyone is a great cook and will know how to cook when you write a recipe. I would not recommend, don't waste your time,money & ingredients.-14 Sep 2013

by JAN

I lost my 40 year plus peach kuchen recipe, this is identical to mine except my old recipe called for sour cream in place of whipping cream. I use lite sour cream and fresh nutmeg on top. Sour cream gives it a wonderful flavor.-03 Aug 2005

by Holly Rader

I would have added cinnamon and more butter to the crust and sliced the peaches rather than halve them. Otherwise, this was very good. *Tip- to peel peaches, dip them in boiling water for 30-60 seconds then dunk in ice cold water then peel. Very easy.-05 Jul 2006

Peach Tart

This elegant peach tart is an easy make-ahead dessert that beautifully showcases fresh summer produce. It tastes best when served chilled and is the perfect dessert for a warm summer night. A gorgeous fan of sliced peaches tops a mascarpone filling over an almond pastry crust. You don't even need to peel the fresh peaches. In fact, the color from the peach skin adds a lovely color to the tart. That lovely sheen on top of the tart is achieved by brushing warmed apricot jam over the sliced fresh peaches. It is an easy trick that makes a fruit tart look like it came straight from a high-end pastry shop.

A fresh fruit tart like this one can be prepared the night before and kept in the refrigerator until ready to slice and serve. It is best enjoyed with a day or two of baking the crust in order to keep it from getting soggy. If you don't have a fluted tart pan with a removable bottom, a springform pan can be used instead. In that case, press the crust only into the bottom and 1-inch up the sides of the springform pan.

If you'd like to make a peach tart off season, be sure to select canned peaches that have been packed in juice and drain thoroughly before slicing them to the desired thickness for fanning on top of the tart. About 8 peach slices will equal one cup.

Peach Cream Tart

To make the crust: Place the 1 1/4 cups flour, butter, and 2 tablespoons sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom with 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 °F.

To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as peaches will draw up during cooking.

Combine the egg yolks, 3/4 cups sour cream, sugar and 1/4 cup flour and beat until smooth. Pour the mixture over the peaches.

Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

*Cook’s Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.

These Peach Recipes Are the Essence of Summer

Sure, a ripe peach tastes great on its own, but paired with sweet or savory ingredients, they are absolutely mouthwatering. Start by selecting the best peach, then choose a stellar recipe to transform it into something otherworldly. For advice on how to do just that, read on&mdashwe have you covered on both front.

Peaches are a type of stone fruit and reach peak ripeness in July and August. You may find them available earlier in the summer and sometimes even in the off season, when they most likely come from South America. When you are shopping for peaches at the farm stand or grocery store, look for fruits that have a fragrant aroma and a flesh that yields a bit when pressed gently. If the peach has cuts, dark spots, or it's either rock-hard or mushy, don't buy it. A green tinge indicates that the fruit is underripe.

Peaches can be white or yellow, and it's worth tasting different varieties to see which you prefer and to think about which color is a better fit for the dish you're making. A good example of when the color of your fruit really matters is our ombré-hued peach salad, which puts both white and yellow peaches on full display.

Depending on the type of peach, it is classified as either a clingstone or freestone. Wondering which one you have? Check how easy it is to dislodge the pit from the flesh. Most often you'll find you have a freestone, where the pit and fruit separate with ease.

Now onto recipes: A rip, juicy peach is a much more versatile ingredient than you might think. Peaches star in recipes to enjoy for breakfast, lunch, dinner, and dessert. The fruit is the perfect sweet sidekick to a number of proteins, so try making pickled peaches with crisp-fried chicken cutlets or transform them into a spicy salsa to be spooned over steak. Peaches work in sweet and vegetable-based salads. And, of course, they're guaranteed to impress in cobblers, pies, tarts, sorbets, and just about any fruit-forward dessert.

Beyond perfect pairings, we also included recipes that are great for summer events. Try bringing a giant slab pie or peach pie crumble bars to your next BBQ, pool party, or potluck&mdashboth are so tasty and beautiful, you're sure to be heading home with an empty dish. Cool down with peach and guava popsicles or a vodka-spiked adult beverage made from blended peaches and mint. And don't miss out on a Grilled Peach Old Fashioned&mdashit's the perfect cocktail for a hot summer evening.

Peach and Raspberry Tart

Add 2 sticks of butter, ¾ cups powdered sugar and 2 cups of the all purpose flour to a mixer with a paddle. Mix until pale and fluffy, about 3 minutes. Reduce speed to medium-low, until just combined and crumbly.

On a clean work surface, shape dough into a 9 inch round disk and wrap in plastic. Refrigerate at least 30 minutes ( or up to 2 days).

Bring a large pot of water to a simmer. With a paring knife, score an “x” on the top side of the peach. Blanch peaches in the water for about one minute. Remove the peaches from the hot water, and immediately place them in a bowl with ice water. Once they are cool to the touch, remove the skin with a paring knife and set aside.

Sprinkle work surface with flour. Roll the dough into a rectangle and transfer to a buttered tart pan. Place into the refrigerator.

Combine butter, sugar, and almond flour into a mixing bowl and combine until light and fluffy. Add egg, rum, almond extract, and beat until smooth. Spread the thick mixture evenly in the chilled tart shell.

Add sliced peaches, raspberries, toasted almonds and cinamon to the tart. Bake in the center of the oven at 325 degrees for 25 to 30 minutes.

Rustic Peach Tart

Flaky, buttery crust enfolds juicy peaches in this rustic tart.


  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon (9g) buttermilk powder
  • 1/2 teaspoon salt
  • 4 tablespoons (57g) butter, cold
  • 1/4 cup (50g) vegetable shortening
  • 3 to 4 tablespoons (43g to 57g) ice water
  • 4 to 5 large ripe peaches, peeled and sliced or 6 cups (907 grams) frozen sliced peaches, partially thawed
  • 1/2 cup (99g) sugar
  • 2 tablespoons (21g) Instant ClearJel
  • 1/8 teaspoon nutmeg
  • pinch of salt
  • 1/2 cup (85g) fresh raspberries


To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt.

Mix in the cold butter and shortening until the dough is crumbly.

Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won't hold together.

Flatten into a disk, wrap, and refrigerate for 30 minutes or longer.

Perfect your technique

Rustic Peach Tart

To make the filling: Whisk together the sugar, Instant ClearJel, nutmeg, and salt.

Add the peaches and a few of the raspberries, tossing to combine. Set aside.

Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle.

Use a knife or pizza wheel to trim the edges in a scalloped design.

Move the crust to a baking pan or pie pan a giant spatula works well here.

Fill the center with the peach mixture.

Fold the edges of the crust up over the peaches, leaving the center uncovered.

Bake the tart for 40 to 45 minutes, until the crust is golden.

Remove from the oven, and sprinkle with the remaining fresh raspberries.

Serve warm, with whipped cream or ice cream.

Tips from our Bakers

Why is there such a range in volume for fruit pie filling from one recipe to the next? Some recipe writers simply like more fruit in their pie. And some fruits (think raspberries) shrink more than others (e.g., apples) during baking, so you need to start with greater volume to yield an amply-filled pie.

Do you know the fastest, easiest way to peel peaches? You don’t even need a knife for this method. See How to peel a peach without a knife.

Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.

One Peach, One Tart, A Favorite Recipe, Simplified

This post may contain affiliate links. Please read my disclosure policy.

As the title suggests, the tart featured in this post is based on a longtime favorite recipe printed in Fine Cooking several years ago. The original recipe calls for making a frangipane — an almond-based filling — to spread in a thin layer across the dough. The fruit lies over this creamy base and the combination of dough, frangipane and fruit in every bite is absolutely delicious. The addition of frangipane to any free-form tart — from plums, peaches and apricots (really all stone fruit) in the summer to pears and apples in the fall — seriously raises the bar of the classic fruit tart, adding a most subtle flavor, but a dimension that pure fruit tarts lack.

That said, in the tart pictured above, the frangipane has been omitted, and had I never known frangipane existed, I wouldn’t have missed it. A dessert of warm peaches in a flaky, buttery crust topped with a little scoop of vanilla ice cream alone is pretty damn good. And whereas frangipane requires almond paste, rum and room-temperature butter, this simplified fruit tart can be made with pantry items in no time.

It should be noted that while this tart probably tastes best when warm, I am discovering that it complements morning coffee very nicely as well.

  • 1 sheet 320g pack ready-rolled puff pastry (we used Anchor)
  • 60g caster sugar
  • 60g ground almonds
  • 6 peaches, stoned and each sliced into 8 wedges
  • About 15g butter
  • 2tbsp apricot jam
  • Creme fraiche, to serve

Set the oven to 200°C/400°F/Gas mark 6. Unroll the pastry on a baking sheet lined with baking parchment.

Mix the sugar and almonds and spread this over the pastry leaving a 4cm border. Arrange the peach slices on top, then dot them with the butter (or melt the butter and brush it over).

Fold the pastry edges over the fruit. Bake for 40-45 mins until golden and cooked through.

Warm the jam and brush it over the fruit to glaze. Serve warm or cold with creme fraiche.

Peach tart recipe

Hi guys,it’s Aimee from Like Mother Like Daughter here. A couple years ago we planted a peach tree in our yard. For some reason our house is like the only house in the neighborhood that didn’t already have any fruit trees. Our area used to be called “Orchard” and still has many orchards today. So our peach tree is still pretty small, but we get a decent amount of peaches from it so I’ve wanted to try a few different peach desserts. Along came this delicious peach tart:

I’ve had puff pastry in my freezer for a few months, not sure what to do with it yet, and once I was thinking of what to make I knew the puff pastry and the fresh peaches would be the perfect combination.

These tarts are great on their own, but they would also taste delicious topped with ice cream of whipped cream.

Beat butter, 3/4 cup sugar, and 1-1/2 teaspoons vanilla extract at medium speed with an electric mixer until creamy add 1 egg beating until blended. Stir in 2-1/2 cups flour.

Press into bottom and up sides of a lightly greased removable bottom 11-inch tart pan, trimming excess pastry cover and chill 1 hour.

Beat cream cheese and 3/4 cup sugar at medium speed until creamy add remaining egg and remaining 2 teaspoons vanilla, and beat until blended. Add remaining 1/4 cup flour, and beat until blended. Spread into pastry shell.

Toss together peach slices and remaining 1/4 cup sugar arrange peach slices over cream cheese mixture. Bake at 400 degrees F for 35 to 40 minutes or until set. Cool on a wire rack.

* Substitute 1 (16-ounce) package frozen peach slices, thawed, for 4 fresh peaches, if desired.