Peach Almond Tart

Looking for a new approach to those perfectly sweet summer peaches? A Peach Almond Tart is the perfect dessert to make, with its buttery crust, almond frangipane filling, and sun-kissed peaches.

Welcome to the summery baked perfection that is Peach Almond Tart. The pairing of the sun-kissed, sweet peaches with the nutty richness of almonds mean that this dessert will quickly become a favorite. This tart is a celebration of summer’s sweetest offerings, all packaged up in a buttery crust.

The first layer is a lightly sweet tart crust. I love this recipe that’s simple, straight-forward, and gives great results every time. Next is the frangipane, a simple almond pastry cream that can also be made ahead.

And last (but most definitely not least) are the peaches, the crowning glory of this whole dessert. Make sure you’re getting the ripest, juiciest fruit you can. I prefer local farmer’s market peaches if they are available since the grocery store varieties are often picked too early, leaving you with mushy, mealy peaches that have ripened on the shelf, rather than on a branch in the sun.

The peaches can be peeled (I detail how to do that easily below) or leave the peels on for a more rustic, relaxed look. And be creative with the arrangement! I laid out my peach slices like a rose, but you can march those peach slices around in neat lines, or be completely random and haphazard. You can even tuck in a few raspberries–they are truly delicious with the peaches!

So, roll up your sleeves, gather your ingredients, and let’s get baking! This tart is not only a treat for eating, but also a beautiful dessert, perfect for sharing. Enjoy the process of making it, and the delicious results even more.

Other Pastry Recipes You May Enjoy

If you have as much of an affinity for tarts as I have, I’ve got lots of recipes that you’ll love! Blueberry Panna Cotta Tart is one of my all time favorites, as is a simple Baked Chocolate Tart or Peach Tartlets. If you also love pies, try peach hand pies for a unique take on the summer classic.

Ingredients

How to Make Peach Almond Tart

Making the Tart Crust

In the bowl of a stand mixer, combine the 2 cups (270 grams) all-purpose flour, 1/2 cup (63 grams) powdered sugar, 1/4 teaspoon salt, and the 10 tablespoons (140 grams) butter, cut up into cubes. Mix them together with the paddle attachment until they combine and have a sandy, slightly clumpy texture.

Add the egg yolk and vanilla extract and mix it, then gradually add the whipping cream until the dough barely comes together. Don’t overmix it, as that can create a glutinous texture and your crust won’t be as delicate and tender.

Remove the dough from the mixing bowl and press it into a disc. Refrigerate it for 2-3 hours.

Once it’s chilled, roll the dough out on a lightly floured surface. You may need to let it soften a bit because it can crack if you roll it out when it’s too hard.

Place it in the tart pan and press the dough into the edges, leaving any extra hanging over the edges of the pan. Roll the excess off with a rolling pin, or use a sharp knife to cut off the edge. Place the tart pan back in the refrigerator and chill the crust.

Making the Almond Filling

In a mixing bowl, combine 5 1/2 tablespoons (78 grams) of soft butter and 6 tablespoons (75 grams) of granulated sugar. Beat them with an electric hand mixer or wooden spoon until they are well combined and fluffy.

Add in 3/4 cup (83 grams) almond flour and beat until it’s mixed in well. Add the egg, egg white, and 1 teaspoon of vanilla bean paste or extract and stir the whole mixture until it’s all well combined and cohesive. This is easier to do with an electric hand mixer but can be done by hand if you don’t have one.

I’ve written a whole post detailing how to make the frangipane filling. This tart calls for half of that recipe, so even if you reference it, be sure to use the ingredient quantities listed in the recipe card below!

Preparing the Peaches

The easiest way to peel peaches is to blanch them first. Put enough water in a saucepan to cover the three peaches and bring it to a boil. Fill a mixing bowl with ice water while the water is coming to a boil. Add the peaches to the water and boil them for 1-2 minutes, then immediately remove them with a slotted spoon and place them in the ice water.

When they are cool enough, take the peaches from the water and gently rub the skin with your thumb. It should peel off easily, and continue to peel it until all the skin is removed.

Using a sharp, straight-edge knife, slice the peaches into thin slices. Set them aside until you’re ready to arrange them in the tart.

Assembling the Tart

Once you’ve prepared the tart crust, almond filling, and peaches, you’re ready to assemble and bake your tart. Preheat the oven to 350F.

Place the almond cream into the rolled-out, docked crust, and spread it into an even layer. Arrange the peach slices into the almond cream however you like. Press them in gently, but not too deep, since the cream will puff up during baking.

Sprinkle a few sliced almonds across the top of the peaches. Bake the tart for 45-50 minutes, or until the top of the tart is a lovely golden brown. Remove it from the oven and allow it to cool completely before you remove it from the tart pan and cut it up. You can also sprinkle the top with powdered sugar before serving if you’d like.

I hope you enjoy this lovely little bit of summer sun on a plate. Let me know in the comments below if you make it, and what you think!

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