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Peach Tart Recipe

Peach Tart

iamwinfred
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. 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 it is far easier to pull off than it looks.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 245 kcal

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

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

For the Filling

  • 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

For the Glaze

  • 1/4 cup apricot preserves or peach preserves or apple jelly
  • 1 tablespoon water

For Serving (Optional)

  • vanilla ice cream for serving
  • lightly sweetened whipped cream for serving
  • fresh raspberries for garnish
  • fresh mint leaves for garnish
  • sliced almonds for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 95mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Keyword easy peach dessert, fruit tart, peach tart, summer dessert
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