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Peach Tart

The end of summer is Peach Time! So enjoy it with this nutty, buttery, sweet Peach Tart.
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine French, Italian


  • Food Processor (Optional for pie dough, but helpful)
  • 9" Removable Bottom Tart Pan, Shallow


Pie Dough

  • 2 cups Flour
  • 1 cup Butter Cold
  • 2 Eggs
  • 1/2 tsp Salt
  • 1/3 cup Sugar

Frangipane (Almond Cream)

  • 1 1/4 cup Almond Meal
  • 1/2 cup Sugar
  • 1/2 cup Butter Room Temperature
  • 2 Eggs
  • 3 tbsp Flour
  • 1 tsp Vanilla Extract


  • 4 Peaches
  • 1/2 cup Simple Syrup For Brushing. Thinned Jelly can be used instead.


Pie Dough

    Food Processor:

    • Combine flour and salt in the bowl of a food processor. Remove your butter from the fridge and cut into small chunks. Add these into the food processor. Pulse the flour and butter, until the texture resembles coarse wet sand. This will only take a 5-6 good pulses.
    • Combine the eggs and sugar in a measuring cup, mix thoroughly. Pour into the food processor. Pulse a few times quickly, followed by a few times for a bit longer. Once the dough begins to clump together, stop. 
    • Flip the crumbly dough out onto a lightly floured counter. Give it a few folds and kneads (like, 2-3) and form into a disc. It will still seem a bit crumbly, don't worry, that's good. Wrap in plastic wrap, and store in the fridge for about 35-45 minutes.

    By Hand:

    • Sift together your flour and salt in a large bowl. Grate the cold butter on the large side of a cheese grater into your flour/salt mix. If the butter begins to soften while you're grating it, put it back in the fridge (or into the freezer) for a few minutes.
    • When all your butter is in, using clean hands, gently and quickly mix the butter shavings into your flour. While you’re mixing, gently rub the flour and butter together between your hands. This whole process takes a few minutes. You’re done when the flour and butter mix resembles coarse wet sand. 
    • Combine the eggs and sugar in a measuring cup, mix thoroughly.
    • Pour your egg mixture over the flour butter mixture. Stir quickly, then begin to knead the dough together. You’ll need to press it a bit to get it together. Once it forms into a clump, it’s done. Press it into a disc shape, cover with plastic wrap and pop in the fridge for about 35-45 minutes.


    • While the dough is chilling, make the frangipane.
    • In a bowl, cream together the butter and sugar, then stir through the vanilla. One at a time, add the eggs, mixing well after each addition.
    • Stir in the almond meal and flour. Cover and set aside until ready to fill the tart.


    • Heat the oven to 375F.
    • Divide the chilled dough into two discs. Wrap up the second disc and use for something else. (the dough freezes very well, when tightly wrapped)
    • Roll out the dough so that it's about an inch larger on all sides than a 9inch tart pan. Drape the dough over the pan and gently press down into the edges. Line the dough with parchment paper. Fill the parchment lined tart with baking beans (any dried beans or rice will work for this) and Par bake the crust for about 15 minutes.
      Remove from the oven, and carefully scoop out the beans, and remove the parchment.
    • While the crust par bakes, core and slice the peaches. The slices should be about a 1/2" thick.
    • Once your crust is par baked, add the frangipane to the crust and spread it out evenly.
    • Press the peach slices into the frangipane in a spiral, quite snugly together.
    • Bake for about 25 minutes. Remove from the oven and lightly brush the peach slices with simple syrup. Then continue to bake for 15-20 minutes, until the center is slightly puffed, the crust is golden brown, and the peaches are slightly caramelized.
    • Allow to cool in the pan for about 30 minutes before removing and cooling on a wire rack. Serve with ice cream. Yum!
    Keyword frangipane, peaches, pie, tart