Peach Almond Tart

This peach almond tart looks so beautiful and impressive yet is very easy to make—no blind baking is needed to bake the crust; just bake once, and the tart will be done! The thin, sweet crust, rich and creamy almond cream, and juicy peaches taste so satisfying! It is a perfect dessert to share with your family and friends during peach season. I'm sharing how to make it with step-by-step photos and essential tips for successfully making it.

📌 What I love about this peach tart

• Simple steps: You don't need to blind-bake the tart crust with pie weights, which saves time and effort! Bake it with almond cream and fresh peaches altogether.  
• Easy to transport: Not many tarts look fabulous and can be transported easily without worrying about getting soft. In the past, I made this almond tart for catering orders, sold it outside, such as at the farmer's market, and even brought it for my past interviews.
• Versatile: I love making it as small tartlets often so everyone can pick it up by hand and enjoy it with a few bites. Change the size to match your special occasion!

📌 Tips For The Ingredients

Tart Crust

• All-purpose flour: Gluten in flour creates a crispy texture for the tart shell.
• Almond flour: It adds an amazing flavor and crumblier, lighter crunchiness to the crust.
• Powdered sugar: It creates much lighter crispiness than granulated sugar.
• Salt: I use regular table salt.
• Unsalted butter: Use cold butter. 
• Egg: The egg helps to connect all the ingredients to make the dough.
• Bread flour to dust on a working surface: Bread flour spreads more evenly and does not stick as much as cake or all-purpose flour. If you can not get bread flour, use all-purpose flour.

Fresh Peach

• Use ripe peaches for the best result. Try not to pick a very giggly one, as this will make slicing them much easier. 

Almond Cream

• Unsalted butter: Use very soft butter to blend with other ingredients easily.
• Powdered sugar: It creates a finer almond cream texture than granulated sugar.
• Salt: It adds depth in flavor.
• Almond flour: Use any finely milled almond flour.
• All-purpose flour: It prevents the almond cream from getting too wet and creates a fluffier texture.
• Egg: It helps to connect all the ingredients together and create a soft texture.
• Vanilla beans: The sweet aroma goes well with the peach. You can also use vanilla extract instead.
• Lemon zest: It adds a refreshing fruity flavor.
• Lemon juice: The extra acidity from the lemon makes this tart taste more delicious!

Glaze

• Peach jam: You can also use apricot jam instead. It goes well with the peach flavor. 
• Water: It loosens the jam so you can brush it on a tart more easily. 
• Lemon juice: The acidity gives the tart a more vivid flavor.

📌 5 Success Tips For Making Peach Almond Tart

1. Use the right peaches.

This tart tastes better with ripe peach. But it will be much harder to slice when it's very soft. It shouldn't be too firm or too jiggly when you touch the skin.

I mixed two kinds of peaches: white and yellow. I prefer white peaches better because they have a sweeter, floral aroma. Yellow peaches are more tart, and the red/orangy skin looks pretty even after baking. That is why I mixed both this time. You can choose whichever you like! 

2. Roll the dough thinly.

I highly recommend rolling it very thin to enjoy the very delicate crispiness. It doesn't taste so good when the dough is very thick!

3. Chill the tart before baking it. 

Chill the tart completely in the fridge or freezer so the top dough will not slide down as you bake it in the oven.

4. Bake the tart for enough time.

It's important to cook through the almond cream until it looks dried to avoid the soggy cream. I recommend baking longer if you are not sure!

5. Do not skip coating it with the glaze.

I highly recommend applying all of it to add a melty texture and an amazing shine. It also prevents the tart from drying quickly, and toppings such as almond slices and pistachios stick to the glaze.

📌 8 Steps To Make Peach Almond Tart

Step 1: Make tart dough.

Make half a batch of my tart dough recipe. (This time, I made one batch of the recipe, divided it in half, and used only one of them for a 9.5-inch tart pan. I stored the rest in the freezer for later use.) Follow all the steps in the post to make it successful. Once made, chill it in the fridge to rest (at least one hour or more than a few hours, ideally.)

Step 2: Roll the dough.

Roll it into 0.1 inches (2 - 3 mm) thickness with a rolling pin. Leave the dough at room temperature for about 15 minutes or so to soften it and roll it more easily. You can roll it on a lightly floured surface or sandwich the dough with parchment paper so you can roll it without worrying about the dough sticking to the table. Dust the parchment paper with a bit of flour if necessary. Follow all the other tips listed in the tart dough recipe to roll it successfully. I highly recommend checking out the video tutorial to see how to do it visually. 

Step 3: Set it on a tart pan.

I used a 9.5-inch tart tin with a removable bottom, but you can also use any size. Apply some bread flour on the bottom so that the tart comes off easier later. Check out the tart dough recipe to learn how to set the tart dough in a pan. Set it aside in the fridge (Freeze it, preferably.) while working on slicing peaches and making almond cream.

Step 4: Slice peaches. 

Cut a peach into 4 pieces. And slice each of them thinly. Make cuts on top when peaches don't come off easily after dividing it into 4. Place the sliced peaches on paper towels to remove the excess liquids from the peaches ahead of time.

Step 5: Make almond cream.

Mix softened butter, powdered sugar, and salt with a whisk until smooth. 

Add eggs, almond flour, and all-purpose flour and mix until it looks smooth again. There is no need to whip almond cream. It actually rises too much in the oven when it's whipped A LOT. Move to the next step after it looks nice and smooth.

Add all the flavors: vanilla beans, lemon zest, and lemon juice. And mix.

At the end, clean the bowl to ensure everything is evenly incorporated.

Step 6: Spread the almond cream over the tart and assemble the sliced peaches.

Spread almond cream evenly using an offset spatula.

Slide peach slices down like in the image below:

Chill the tart completely in the fridge or freezer so the top dough will not slide down as you bake it in the oven.

Step 7: Bake the tart.

Bake (Preheated) at 350ºF (175ºC) for 30 - 35 mins, then turn it down to 330ºF (165ºC) and bake for another 25 - 30 mins until golden brown on the surface and the almond cream around the peaches doesn't look wet. Adjust the baking time depending on the pan size and the oven.

Cool it on a wire rack.

Step 8: Apply glaze on top.

Heat apricot jam, water, and lemon juice until they start boiling. Strain if the jam contains chunks of apricot.

Apply the jam all over the baked tart with a pastry brush. Tap the brush gently instead of rubbing the surface so the peach does not move.

Add toppings on top. (optional)

Toast the almonds at 330ºF (165ºC) for 4 - 7 mins until lightly golden brown. Sprinkle them and diced pistachios on top of the tart or dust icing sugar as you like. 

How to slice the tart

To keep the peaches in place, rock the bladed knife back and forth until you cut through them. Check the video tutorial to see it visually.

And it is complete!! I enjoyed it with vanilla ice cream this time. A slice of it can easily turn into a fancy-plated dessert with it!🍨

📌 VIDEO: Watch How To Make It!

To learn how to make peach almond tart visually and have a deeper understanding of all, watch the video!

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📌 Other Variations

Using other fruits

The great thing about this almond tart is that you can try it with many fruits. In the past, I tried it with raspberries, blueberries, pears, apricots, cherries, etc., and they all tasted great. It usually works well with not-too-soggy fruits. I often use berries and apricots for it.

Using a smaller pan

Of course, you can enjoy the tart in any size and shape. I love it as small tartlets since I can enjoy the crispy crust in every bite. And the crust tends to be crispier with small sizes. 

📌 Frequently Asked Questions

How should I store the peach almond tart? 

Store it in the fridge for up to four to five days. I recommend consuming this cake within that day for the best taste!

Can I use canned peach instead? 

Yes, you can! Drain the excess moisture well before you slice them.

Why is my tart too giggly? 

Most of the time, it is because the tart was not baked enough. Make sure to bake it well until any part of the cream is not wet and you see nice dark caramelization evenly on the surface. 
It could also mean that the excess moisture from the peach was not removed enough.

📌 Printable Recipe

💬 If you loved this peach tart recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family. 

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