Fresh Peach Tart Recipe

This Fresh Peach Tart Recipe is the ultimate summer dessert, with fresh sliced peaches baked in a delicious buttery tart crust.

Growing up on a peach farm you could smell the sweetness in the air through the dust clouds put off by the tractors. We picked them fresh and would bring them inside all summer long, not realizing what a treat it was to have such abundance. The oversized peaches would fill my hands and their sweet juices seemed to always make a mess when eaten fresh.

Picking them caused your skin to itch just a bit from the peach fuzz but it was always worth the effort. Peach tart in the summer is like apple pie in the fall to me, a must make. My mom just brought me a bag of fresh peaches today and each time I get my hands on them. I make a peach tart. This fresh peach tart is so simple and so delicious. With the buttery homemade tart crust and the cinnamon sweetness of the peach mixture.

It is a recipe I look forward to making each summer season. If you love using fresh fruits in your summertime baking. Be sure to check out this Fresh Strawberry Pie and also try out this Easy Blueberry Tart in addition to this fresh peach tart. All are perfect desserts to place on your summer table.

You will need 3 large peaches to fill the tart shell and since peaches vary quite a bit in size its a good idea to have 1 or 2 extra just in case you need more. I like to fill the whole thing with peach slices laid out in a concentric circle but it is not necessary to arrange the peaches this way. 

Fresh Peach Tart Is…

• ​The perfect recipe to make during peach season.
• One of my favorite peach recipes to make this time of year.
• Filled with juicy peaches and has a flaky crust. 
• ​Easier than baking a peach pie.
• Made with a simple tart filling. 
• An easy peach tart recipe.

Ingredients

Peaches- use large peaches. You can use white peaches or yellow peaches will work. For best results do not use overripe or unripe peaches. If you have small peaches you will need about 5-6 to fill the tart shell.

Flour- I use King Arthur unbleached all-purpose flour but any all-purpose flour will work fine.

Butter- you can use salted or unsalted butter for the crust. If you use unsalted butter add a pinch of salt to the dough.

Sugar- I use pure cane unrefined sugar but regular pure cane sugar will work fine.

Cinnamon- a dash of ground cinnamon will create warmth to the peaches.

Water- cold drinking water will help bind the tart crust.

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Tools

Cuisinart Food Processor

Tart Pan

Directions

Heat oven to 350°F. Begin by making the tart crust.

Cube the butter and place it into a food processor along with the flour.

Begin pulsing the food processor and add 3 tbsp. of the cold water.

Mix until the dough comes together adding the extra water if needed.

Take the dough and roll it out on a piece of parchment paper or floured surface. Lay it in a tart pan pressing it into the sides to shape. Set aside.

Now to make the filling. Begin by prepping the peaches.

Slice the peaches into slightly thin long slices (as pictured).

Place the peach slices into a bowl. Sprinkle the sugar and cinnamon on top.

In a small separate bowl, place the cold butter and flour. Combine with a fork and pour the mixture into the peach bowl. Mix it all with a large spoon.

Take the slices and begin lining them in a circular pattern until all the peaches are used.

Pour any additional juices or butter chunks left inside the bowl over the top of the peaches. Bake for 30-35 min until the tart crust edges golden brown. Allow the tart to rest before slicing.

Baking Tips

• Place a cookie or baking sheet underneath the tart pan to catch any pan drippings.
• If you do not have a food processor you can use a fork and your hands to crumble to butter into the flour.
• If doing so, chill your dough for about 30 minutes before placing it into the tart pan as your hands may warm the dough.
• Use real butter, not margarine. I use salted butter.
• You can use white or yellow peaches for this recipe.
• I use unbleached organic all-purpose flour for the tart dough.
• Allow the tart to rest before slicing so the juices can set.

How To Store

The easiest way to store this peach tart is to cover it in the tart pan with plastic wrap or aluminum foil. You can store it at room temperature for up to 2 days but the tart will keep better in the fridge. You can also remove the tart from the pan and place it in an airtight container.

FAQ

What type of flour works best for the tart dough?

For my tart doughs and even my pie crust recipes. I stick to good quality all-purpose flour to keep things simple. Specifically an unbleached organic all-purpose flour. Here’s a gluten-free almond flour crust option.

Can I use frozen or canned peaches?

Honestly, I have not tried making this with canned or frozen peaches. However, if I was going to try it, I would try frozen. I would suggest allowing the frozen slices to defrost and then drain any excess liquid off before adding them to this recipe. If you are looking to use canned might I suggest this Old Fashioned Peach Cobbler instead? It uses canned peaches and tastes amazing!

Can I use brown sugar over white sugar?

Yes, brown sugar works fine for this recipe. You might even be able to get away with adding a tad less since brown sugar tends to be slightly sweeter than white sugar.

Why salted butter?

I use salted butter quite often in my baking. I find the salt in the butter works for most recipes and balances the sweetness in a recipe. This is especially so when baking with fruits. If you have unsalted butter, you can use that. But I would add a pinch of salt to both the tart crust recipe and the peaches themselves.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!