This peach tart recipe turns a handful of ripe summer peaches into a bakery-worthy dessert with a buttery, crisp crust and a glossy apricot glaze on top.
I make this tart every year once peaches hit their peak, because it looks like something from a French patisserie window but comes together with simple pantry staples.
The base is a classic pate brisee, blind baked until golden, then filled with a light vanilla and cinnamon peach mixture that bakes down into soft, jammy fruit.
A warm brush of apricot glaze at the end gives it that professional sheen, and I promise it is far easier to pull off than it looks.
If you love this Peach Pie Recipe, this tart is the more elegant cousin worth adding to your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 30 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 40 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Peach Tart Recipe
This tart hits that sweet spot between rustic and refined, so it works just as well for a backyard cookout as it does for a dinner party.
The buttery crust holds its shape and stays crisp under the juicy fruit, and the apricot glaze adds a glossy, bakery-style finish without any fuss.
- Made with fresh, in-season peaches for the best natural flavor
- A flaky, buttery crust that does not go soggy
- Simple filling with no custard or pastry cream required
- Looks impressive but uses straightforward techniques
- Great make-ahead dessert for gatherings
You might also enjoy: Peach Galette Recipe if you want a more free-form version of this same flavor combination.
Ingredients
Here is everything you need to make the crust, the peach filling, and the finishing glaze. Measurements are listed for an 8-slice tart.
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar, for the crust
- 1 large egg yolk
- 3 to 4 tablespoons ice water
- 5 to 6 medium ripe peaches, peeled and sliced
- 1/3 cup granulated sugar, for the filling
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, optional
- 1/4 cup apricot preserves, for the glaze
- 1 tablespoon water, for the glaze
Read Also: Fruit Tart Recipe
Kitchen Equipment Needed
Most of what you need is likely already in your kitchen, aside from a proper tart pan, which really does make a difference in how the crust bakes and releases.
- 9-inch fluted tart pan with a removable bottom
- Food processor, for cutting the butter into the flour quickly
- Pastry cutter, if making the dough by hand instead
- Pie weights, for blind baking the crust
- Rolling pin
- Mixing bowls
- Parchment paper
- Fine mesh sieve, for straining the apricot glaze
- Offset spatula, for smoothing and glazing
This same tart pan works beautifully for my Flaky Pie Crust Recipe whenever you want to switch things up.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this tart, based on what has genuinely made the process easier and the results more consistent.
1. Fluted Tart Pan with Removable Bottom
A proper tart pan with a removable bottom is what gives this dessert its clean, professional edge once unmolded.
The fluted sides create that classic scalloped look without any extra effort on your part.
2. Ceramic Pie Weights
Blind baking is the step that keeps this crust crisp instead of soggy, and ceramic weights distribute heat more evenly than dried beans.
They also last for years, so it is a one-time purchase that pays off every summer.
3. Fine Mesh Sieve
Straining the warmed apricot preserves through a fine mesh sieve removes any fruit chunks, leaving you with a smooth, glossy glaze.
It is a small step that makes a big difference in the finished look of the tart.
4. Food Processor
Cutting cold butter into flour by hand works, but a food processor gets you an evenly crumbly dough in seconds while keeping the butter cold.
Cold butter is the secret to a crust that flakes instead of turns tough.
5. Apricot Preserves
A good quality apricot preserve makes the glaze taste less like straight sugar and more like fruit, which balances the sweetness of the tart.
I keep a jar on hand all summer for exactly this purpose.
Another favorite: No Bake Greek Yogurt Fruit Tart for a lighter, no-oven option.
Step-by-Step Instructions: How to Make Peach Tart
1. Make the Pastry Dough
- In a food processor, pulse the flour, salt, and 1 tablespoon of sugar together until combined.
- Add the cold, cubed butter and pulse in short bursts until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
- In a small bowl, whisk the egg yolk with 3 tablespoons of ice water.
- Drizzle the egg mixture over the flour mixture and pulse just until the dough starts to clump together. Add the extra tablespoon of ice water only if the dough looks dry.
- Turn the dough out onto a lightly floured surface and gently gather it into a disk. Do not overwork it, or the crust will turn tough instead of flaky.
2. Chill the Dough
- Wrap the dough disk tightly in plastic wrap.
- Refrigerate for at least 30 minutes. This resting time relaxes the gluten and firms the butter back up, which is what gives you those flaky layers once baked.
3. Roll and Line the Tart Pan
- On a lightly floured surface, roll the chilled dough into a circle about 12 inches wide and roughly 1/8 inch thick.
- Carefully lift the dough into your 9-inch fluted tart pan, pressing it gently into the bottom edges and up the fluted sides.
- Roll your rolling pin across the top of the pan to trim off any excess dough hanging over the edge.
- Prick the bottom of the dough all over with a fork to prevent large air bubbles from forming as it bakes.
- Place the lined tart pan in the freezer for 10 to 15 minutes while your oven preheats to 400 degrees Fahrenheit.
4. Blind Bake the Crust
- Line the chilled crust with a piece of parchment paper, pressing it into the corners.
- Fill the parchment with pie weights, spreading them evenly across the base and up the sides.
- Bake for 15 minutes, then carefully lift out the parchment and weights.
- Return the crust to the oven for another 8 to 10 minutes, until the base is pale golden and set. Let it cool slightly on a wire rack while you prepare the filling.
5. Prepare the Peach Filling
- Peel the peaches and slice them into 1/4-inch thick wedges.
- In a large bowl, gently toss the sliced peaches with the 1/3 cup of granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt.
- Let the peaches sit for 5 minutes so the sugar starts to draw out some of their juice, which helps the cornstarch thicken evenly once baked.
6. Assemble the Tart
- Reduce the oven temperature to 375 degrees Fahrenheit.
- Arrange the peach slices in the pre-baked tart shell in slightly overlapping circles, starting from the outer edge and working toward the center.
- Pour any remaining juices from the bowl evenly over the arranged peaches.
7. Bake the Tart
- Place the assembled tart on a baking sheet to catch any drips.
- Bake for 30 to 35 minutes, until the peaches are tender and the filling is bubbling gently at the edges.
- If the crust edges start browning too quickly, loosely cover them with a strip of foil.
8. Glaze and Cool
- While the tart bakes, warm the apricot preserves with 1 tablespoon of water in a small saucepan over low heat until melted.
- Strain the warmed preserves through a fine mesh sieve to remove any fruit chunks.
- As soon as the tart comes out of the oven, brush the warm apricot glaze evenly over the peaches using an offset spatula or pastry brush.
- Let the tart cool in the pan for at least 30 minutes before removing the outer ring, then cool completely before slicing.
The same blind baking technique used here also comes in handy for my Peach Crumble Recipe, though that one skips the crust altogether for a streusel top.
Tips for The Best Peach Tart
A few small details make the difference between a good peach tart and a great one, especially when it comes to the crust and the fruit itself.
- Use peaches that are ripe but still slightly firm, since overripe peaches release too much liquid and can make the crust soggy
- Keep your butter and water ice cold when making the dough for the flakiest texture
- Do not skip the blind baking step, since it is what keeps the base crisp under the juicy filling
- Let the tart cool fully before slicing so the filling has time to set
- If your peaches are not very sweet, taste a slice and add an extra tablespoon of sugar to the filling
I picked up several of these tricks while developing my Peach Cobbler Recipe, and they translate well to this tart too.
Serving Suggestions
This tart is lovely on its own, but a few simple additions turn it into a full dessert spread.
- A scoop of vanilla ice cream alongside a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of honey or caramel sauce over the top
- A handful of fresh raspberries or mint for color
- Paired with a chilled peach basil spritzer for a full peach-forward dessert course
For a lighter option, try: Peach Pie Filling
Variations of Peach Tart
Once you have the base technique down, this tart is easy to adapt depending on what fruit you have on hand or what flavors you are craving.
- Add a thin layer of almond frangipane under the peaches for a richer, bakery-style tart
- Swap in nectarines or plums for part of the peaches
- Stir a handful of fresh raspberries or blueberries into the peach filling
- Add a pinch of ground ginger or cardamom to the filling for extra warmth
- Sprinkle sliced almonds over the glaze before serving for added crunch
This works especially well with my Strawberry Peach Galette Recipe combination if you want to try mixing fruits.
Storage and Reheating
This tart keeps well for a few days, making it a good make-ahead option for gatherings.
- Store leftovers covered in the refrigerator for up to 4 days
- Bring slices to room temperature before serving for the best flavor and texture
- To warm it slightly, place a slice in a 300 degree Fahrenheit oven for 5 to 8 minutes
- Avoid microwaving, since it can make the crust soft
- The baked tart can be frozen, unglazed, for up to 2 months, wrapped tightly in plastic and foil
Storage tips like these also apply to my Peach Crumb Bars Recipe, which keeps similarly well in the fridge.
Nutritional Facts
| Nutrition Per Slice (1 of 8) | |
|---|---|
| Calories | 245 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 34g |
| Sugar | 18g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 95mg |
Note that these values are estimates and will vary depending on the exact peaches and ingredients you use.
This tart is a lighter dessert option compared to my Blueberry Crumble Pie Recipe, thanks to the thinner single crust.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do bring some nutritional value to the table.
- Peaches are rich in vitamin C and provide fiber that supports digestion
- Peaches also contain potassium, which supports healthy blood pressure levels
- Lemon juice adds vitamin C and helps brighten the natural sweetness of the fruit
- Butter, in moderation, provides fat-soluble vitamins like vitamin A
- Cinnamon has natural antioxidant properties and adds warmth without added sugar
These same peach benefits carry over into my Fresh Fruit Tart with Mascarpone Cream Recipe, which uses a similar mix of fresh fruit.
FAQs About Peach Tart
1. Do I need to peel the peaches before slicing them?
Peeling is recommended for the smoothest texture, since the skins can turn slightly tough once baked.
If you are short on time, you can leave the skins on and the tart will still taste great, just with a bit more chew.
2. Can I use frozen or canned peaches instead of fresh?
Fresh peaches give the best texture and flavor for this recipe, but frozen peaches can work if thawed and well drained first.
Canned peaches tend to release too much liquid and are not recommended for this particular tart.
3. Why is my crust shrinking in the pan?
Shrinking usually happens when the dough was overworked or not chilled long enough before baking.
Make sure to chill the dough for the full 30 minutes and avoid stretching it while lining the pan.
4. Can I make the crust ahead of time?
Yes, the dough can be made up to 2 days ahead and kept wrapped in the refrigerator.
You can even blind bake the crust a day in advance and store it at room temperature, loosely covered, until ready to fill.
5. What can I use instead of apricot preserves for the glaze?
Peach preserves or apple jelly both work well as substitutes and will still give you that glossy, professional finish.
Warm and strain them the same way you would the apricot preserves.
Read Also: Peach Crisp Recipe
Peach Tart
Ingredients
- 1 1/2 cups all-purpose flour 190g
- 1/2 cup unsalted butter 113g, cold and cubed
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar for the crust
- 1 large egg yolk
- 3 tablespoons ice water plus 1 extra tablespoon if needed
- 5 medium ripe peaches about 6 cups sliced, peeled and sliced into 1/4-inch wedges
- 1/3 cup granulated sugar 65g
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon optional
- 1/4 cup apricot preserves or peach preserves or apple jelly
- 1 tablespoon water
- vanilla ice cream for serving
- lightly sweetened whipped cream for serving
- fresh raspberries for garnish
- fresh mint leaves for garnish
- sliced almonds for garnish
Equipment
- 9-inch fluted tart pan with removable bottom Essential for the classic scalloped edge and clean release
- Food processor For cutting butter into flour quickly; optional if making by hand
- Pastry cutter Optional, if making dough by hand
- Pie weights For blind baking the crust; ceramic or dried beans work
- Rolling Pin
- Mixing bowls Various sizes for dough, filling, and glazing
- Parchment paper For lining the crust during blind baking
- Fine-mesh sieve For straining apricot preserves into a smooth glaze
- Offset spatula For smoothing the glaze evenly over the peaches
- Pastry brush For applying the glaze; or use the offset spatula
- Baking sheet To catch any drips during baking
Method
- Pulse flour, salt, and 1 tablespoon sugar in a food processor. Add cold butter and pulse to coarse crumbs. Whisk egg yolk with 3 tablespoons ice water, drizzle over flour, and pulse just until dough clumps. Add extra water if needed.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll dough into a 12-inch circle on a floured surface. Press into a 9-inch tart pan, trim excess, and prick bottom with a fork. Freeze for 10-15 minutes while preheating oven to 400°F.
- Line the chilled crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 8-10 minutes more until pale golden. Cool slightly.
- Toss sliced peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt. Let sit for 5 minutes to draw out juices.
- Reduce oven to 375°F. Arrange peach slices in overlapping circles in the baked crust, starting from the outer edge and working inward. Pour any remaining juices over the top.
- Place tart on a baking sheet and bake for 30-35 minutes until peaches are tender and filling bubbles at the edges. Cover crust edges with foil if browning too quickly.
- While tart bakes, warm apricot preserves with water until melted, then strain through a fine mesh sieve. Brush warm glaze over the peaches as soon as the tart comes out of the oven.
- Cool tart in the pan for 30 minutes before removing the outer ring. Cool completely before slicing and serving.
Nutrition
Notes
- Use peaches that are ripe but still slightly firm so they hold their shape and don’t release too much liquid.
- Keep all butter and water ice cold when making the dough for the flakiest texture.
- Do not skip blind baking—it ensures the crust stays crisp under the juicy fruit filling.
- If peaches aren’t very sweet, taste a slice and add an extra tablespoon of sugar to the filling.
- For a richer version, spread a thin layer of almond frangipane under the peaches before baking.
- Nectarines, plums, or a mix of berries can be substituted for part or all of the peaches.
- Add a pinch of ground ginger or cardamom for a warm spice variation.
- Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- Reheat slices in a 300°F oven for 5-8 minutes if desired—avoid microwaving, which softens the crust.
- Baked tart can be frozen unglazed for up to 2 months; wrap tightly in plastic and foil.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach tart recipe is one of those desserts that always gets a reaction the moment it hits the table.
It looks like it took hours, but between the make-ahead crust and the simple fruit filling, it is far more approachable than it appears.
I hope this becomes one of your go-to summer bakes, right alongside the peaches themselves.
If you try this recipe, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your versions of this tart.
Recommended:
- Blueberry Galette Recipe
- Peach Muffins with Streusel Topping
- Peach Bread Recipe
- Peach Crumble Pie Recipe
- No Bake Strawberry Lemon Swirl Tart
