This Fresh Peach Tart Recipe combines fresh sliced peaches, cinnamon, and a homemade butter tart crust for a simply made beautiful peach dessert.
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 hand and the sweet juices seemed to always make a mess when eaten fresh.
Picking them caused your skin to itch just a bit from the fuzz but it was always worth the effort. My mom just brought me a bag of fresh peaches and each time I get my hands on them. I make a peach tart. This Fresh Peach Tart Recipe 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 Recipe. All are perfect desserts to place on your summer table.
Why I Love This Fresh Peach Tart Recipe
Though it is very much reminiscent of days spent on a peach farm there is much more to this Fresh Peach Tart Recipe than mere nostalgia. This Fresh Peach Tart Recipe is as the title implies, fresh. While also calling for ingredients most bakers would have on hand. Yet only requires three peaches to make and for me, this is a much better option than baking an entire peach pie.
You get the elements of a fresh-baked pie with much less work. Half the crust needed. With fewer peaches to chop than you would otherwise need for a fresh peach pie. Not that I don’t love to make pies but it is nice to be able to have a simpler version. I also might add that for whatever reason, there is something quite lovely about seeing the fruit on display in a dessert. I carefully place the peach slices in tight rows over the tart crust. A satisfying job that results in a beautiful tart that everyone loves.
What You Will Need To Make This Fresh Peach Tart Recipe
For the tart crust
1 ¼ cup of all-purpose flour
8 tbsp cold salted butter
3-5 tbsp cold water
For the filling
3 large peaches
1 tsp cinnamon
¾ cup sugar
2 tbsp flour
3 tbsp cold butter
Heat oven to 425°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 peaches.
Bake for 30-35 min.
Baking Tips For Fresh Peach Tart Recipe
- 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.
FAQ For Fresh Peach Tart Recipe
What type of flour works best for the tart dough?
For my tart doughs and even my pie crust recipes. I stick to a good all-purpose flour to keep things simple. Specifically an unbleached organic all-purpose flour.
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 definitely 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!
- For the Tart Crust:
- 1 1/4 cup of all-purpose flour
- 8 tbsp of cold salted butter
- 3-5 tbsp of cold water
- For the Filling:
- 3 large peaches
- 3/4 cup white sugar
- 1 tsp cinnamon
- 2 tbsp flour
- 3 tbsp cold salted butter
- Heat your oven to 425°F/218°C
- 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 onto a floured surface of a piece of parchment paper.
- Place the rolled-out dough into a tart pan and press it into place to shape. Set aside.
- For the filling.
- 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 peaches.
- Bake for 30-35 min.
Amount Per Serving: Calories: 369Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 48mgSodium: 145mgCarbohydrates: 49gFiber: 2gSugar: 29gProtein: 3g
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