When the tail end of summer approaches and stone fruits begin to ripen, you’ll want a few recipes to incorporate them into. This delightful peach tart is just the thing. It features a buttery, crumbly crust infused with nutmeg, topped with slices of peaches tossed in cinnamon. Preparing this dessert takes 30 minutes; then the oven does the rest of the work. Serve it with homemade whipped cream or a scoop of vanilla gelato.
Peach Tart Ingredients
- Tart dough: To create a crumbly, buttery tart dough, we mix softened butter, sugar, nutmeg and all-purpose flour.
- Peach filling: To make the sweet filling for this tart, we combine ripe fresh peaches with sugar, all-purpose flour, cinnamon and almond extract.
- Sliced almonds: Before baking, we sprinkle sliced almonds on top of the peach tart for a decorative touch.
Directions  Â
Step 1: Prepare the tart dough
Preheat the oven to 375°F. Cream the butter with the sugar and nutmeg until light and fluffy, five to seven minutes. Next, beat the flour until blended (it is normal for the mixture to feel dry). Press the dough firmly onto the bottom and sides of an ungreased 9-inch fluted tart pan with a removable bottom.
Place the tart crust on a baking sheet. Bake it on the middle oven rack until lightly browned, 10 to 12 minutes. When it’s finished, cool it on a wire rack.
Step 2: Make the peach filling
Toss the peaches with the sugar, flour, cinnamon and almond extract in a large bowl. Next, add this filling to the crust. Sprinkle the tart with almonds.
Step 3: Bake the peach tart
Bake the tart on the lower oven rack until the crust is golden brown and the peaches are tender, 40 to 45 minutes. Cool the tart on a wire rack. If desired, serve with whipped cream.
Peach Tart VariationsÂ
- Blend a different spice into the dough: While nutmeg is our preference, you can add an aromatic spice such as cardamom, cinnamon or ginger to the tart dough.
- Swap the peaches for a different stone fruit: This tart recipe is versatile. You can layer it with apricots, plums or nectarines.
- Top with a crumble: To make this peach tart extra decadent, top it off with a buttery crumble. (Psst: If you’ve never made one, here’s a recipe for peach crumble.)
How to Store Peach Tarts
To maintain its delicious texture and sweet flavor, store the peach tart in an airtight container in the refrigerator for up to three days.
Can you make this peach tart ahead of time?Â
If you’re hosting a summer soiree, you can easily make this recipe ahead of time to save yourself from having to bake while entertaining. Follow the recipe, store the dessert in an airtight container and refrigerate it for up to three days or until you’re ready to serve.
Can you freeze this tart recipe?
Store this peach tart in the freezer in an airtight container or vacuum-sealed for up to two months. When ready to eat, thaw it at room temperature until the filling is soft enough to enjoy—about 30 to 45 minutes.
How long does this peach tart last?Â
If you have leftover peach tart slices, you can store them in an airtight container or vacuum-sealed wrap. They will last in the refrigerator for up to three days or in the freezer for up to two months.Â
Peach Tart Tips
Can I make a vegan version of this peach tart recipe?
To bake a plant-based version of this peach tart, we recommend swapping the butter for a vegan option. Then, you can follow the recipe, remembering that the flavor may vary slightly from this original version, but it’ll still taste delicious.
Do I need to par-bake the crust?
We recommend par-baking the tart crust until it reaches a light brown color, typically around 10 to 12 minutes. This preliminary step will give the crust a headstart in baking before adding the peach filling, reducing the risk of encountering any doughy bites.
How do I know when the peach tart is finished baking?
When baking a peach tart, monitor its appearance to check for doneness. Once the filling starts to set and bubble and the crust turns a beautiful golden brown, it’s time to remove the tart from the oven.
