Ingredients

Scale

For the Tart Crust

2 cups (270 grams) all-purpose or pastry flour
1/2 cup (63 grams) powdered sugar
1/4 teaspoon table salt
10 tablespoons (140 grams) butter, cool but not completely hard
1 large egg yolk
2–3 tablespoons of whipping cream
1 teaspoon vanilla bean extract or paste

For the Peach Almond Filling

5 1/2 tablespoons (78 grams) butter, salted or unsalted
6 tablespoons (75 grams) granulated sugar
3/4 cup (83 grams) almond flour
1 large egg
1 large egg yolk
1 teaspoon vanilla extract or vanilla bean paste
3 large, ripe peaches

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Instructions

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.

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.

Prep Time: 1 hour (divided)
Cook Time: 45-50 minutes
Category: Tarts
Method: Baking