Rustic Peach Almond Tart (Printable)

Golden tart featuring juicy peaches and buttery almond filling in a flaky crust.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Almond Filling

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons unsalted butter, softened
10 - 1/4 teaspoon almond extract

→ Fruit

11 - 4 large ripe peaches, sliced
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice

→ Assembly

14 - 1 tablespoon sliced almonds
15 - 1 tablespoon apricot jam, warmed (optional)
16 - 1 large egg, beaten
17 - 1 tablespoon coarse sugar (optional)

# How to Make It:

01 - Whisk flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Combine almond flour, sugar, softened butter, egg, and almond extract in a medium bowl. Beat mixture until smooth. Set aside.
03 - Toss sliced peaches with sugar and lemon juice. Set aside to macerate.
04 - Preheat oven to 400°F (200°C). On parchment paper, roll chilled dough into a 12-inch round about 1/8-inch thick.
05 - Spread almond filling in the center of the dough, leaving a 2-inch border. Arrange peaches over filling. Fold dough edges over fruit, pleating as needed to encase it.
06 - Brush dough edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired.
07 - Bake for 35 to 40 minutes until crust is golden and fruit is bubbling. Remove and allow to cool slightly.
08 - Brush peaches with warmed apricot jam for a glossy finish if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The crust is forgiving and doesn't demand perfect crimping or fancy techniques.
  • Almond filling adds richness without feeling heavy or overly sweet.
  • It looks impressive but secretly takes less effort than a pie.
  • You can swap the fruit based on what's ripe or what you have on hand.
02 -
  • If your dough feels too soft to roll, pop it back in the fridge for 10 minutes rather than fighting it.
  • Don't skip macerating the peaches, the sugar and lemon juice prevent a soggy bottom and boost flavor.
  • Use parchment paper under the dough so you can slide the whole tart onto the baking sheet without tearing.
  • Let the tart cool for at least 15 minutes before slicing or the filling will run everywhere.
03 -
  • Freeze your butter for 10 minutes before cutting it into the flour for extra flaky layers.
  • Roll the dough between two sheets of parchment if it's sticky, no extra flour needed.
  • Brush apricot jam on the baked fruit while the tart is still warm so it melts into a glossy glaze.
  • Sprinkle a pinch of cinnamon or cardamom into the almond filling for a subtle spice note.
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