Ah, a Peach Tart—delicate, buttery, and bursting with juicy, sweet peaches. Perfect as a summer dessert or anytime you crave something light yet indulgent. Here’s a detailed recipe:
Classic Peach Tart
Ingredients (1 9-inch tart)
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- 2–3 tablespoons ice water
For the filling:
- 4–5 ripe peaches, peeled, pitted, and thinly sliced
- 2 tablespoons granulated sugar (more if peaches are tart)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 1 tablespoon all-purpose flour (to thicken juices)
Optional glaze:
- 2 tablespoons apricot jam or honey, warmed
Instructions
- Prepare the crust
- In a bowl, whisk flour, sugar, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time until dough holds together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven
- Preheat oven to 375°F (190°C).
- Roll out and assemble
- Roll dough into a 12-inch circle.
- Transfer to a 9-inch tart pan with removable bottom or a baking sheet. Press gently into the pan and trim edges.
- In a bowl, toss peach slices with sugar, flour, vanilla, and cinnamon.
- Arrange peach slices in overlapping concentric circles on the crust.
- Bake
- Bake 35–45 minutes until crust is golden and peaches are tender.
- Optional glaze
- Brush warm apricot jam or honey over peaches for shine once tart is slightly cooled.
- Serve
- Let cool slightly before slicing.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tips & Variations
- Crust shortcut: Use a store-bought puff pastry or pie crust for speed.
- Flavor boost: Add a sprinkle of almond flour under the peaches to absorb juices and add nuttiness.
- Fruit variations: Substitute nectarines, plums, or apples if peaches aren’t in season.
- Make-ahead: Tart can be baked a few hours ahead; store at room temperature or lightly covered in the fridge.
If you want, I can give a “rustic, caramelized peach tart” version that’s made galette-style, with buttery edges folded over and slightly crisp, perfect for a more casual yet stunning presentation.
Do you want me to do that version?
