Are you a fan of sweet and tart desserts? If so, you are in the right place! I'd like you to try this delicious almond-peach tart you can easily make at home.
📌 What I love about this peach tart:
- It's simple to make. No blind-baking is needed!
- It is so easy to transport: bring it anywhere for parties, as a gift, or any occasion.
- Amazing dessert to celebrate the summer season: Enjoy the fresh peaches with this simple dessert.
- It looks so gorgeous; they will be amazed at your craft!
- You can enjoy it in any shape and size.🍑
💬 You won't have to go through the hassle of blind-baking the tart with this recipe, which saves a lot of time!
📌 What you'll learn in this post:
In this post, you'll learn essential baking tips, such as:
- How to make the citrusy almond cream
- How to cut peaches properly
- Tips for baking the tart to get the best result
- Benefits of applying the jam glaze on top
- How to slice the tart neatly without messing up the sliced peaches
... and more!
Let's get started.
📌 What's In The Peach Tart?
Tart Dough
- All-purpose flour: Gluten in flour creates a crunchy texture for the tart crust.
- Almond flour: It adds a fantastic flavor and more delicate, light crunchiness to the crust.
- Powdered sugar: It creates more light crunchiness 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. Use all-purpose flour if you can not get bread flour.
Fresh Peach
- Today, I mixed up two kinds of peaches: white and yellow ones. It might be a preference, but I prefer white peach better for the smell. Yellow peach is more tart and looks very pretty. You can choose whichever you like!
Almond Cream
- Unsalted butter: Use very soft butter to blend well with other ingredients.
- Powdered sugar: It creates a finer 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 create a fluffy texture.
- Vanilla beans: The exotic vanilla bean flavor goes so well with the peach. You can also use vanilla extract or omit it.
- Lemon zest
- Lemon juice: The extra acidity from the lemon makes this tart taste more refreshing.
Glaze + Decorations
[Glaze]
- Apricot jam or Peach jam: Apricot jam matches well with peach. You can also use peach jam instead.
- 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.
[Decoration]
- Almond slices (toasted): It adds such an amazing crunchiness to it.
- Pistachio (optional): The color stands out on top of the tart.
📌 How To Make Peach Tart
Now, let me share detailed tips on each step that is crucial for making the peach tart successful.
First, let's start with the tart dough.
Step 1: Make half batch of my tart dough recipe.
Follow all the steps in this post to make a half-batch of tart dough.
This time, I made one batch of the recipe, divided it in half, and used only one of them for 1 9.5-inch tart pan. (I stored the rest in the freezer for later use.) You'll find the half-batch of the ingredients at the end of the post in the printable recipe!
Step 2: Roll it very thin; 0.1 inches | 2 - 3 mm thickness.
I am also sharing how to roll the dough in the pie dough post. Check out all the essential tips listed there. Or, check out the video instruction for this recipe to see it visually.
Tips💡:
- The dough is very fragile when it's soft. Chill it in the fridge if it's too soft to handle at this point!
- This time, I left the dough at room temperature for about 15 minutes so that it would not be too hard.
- 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!
Step 3: Set it on a tart pan.
I used 1 9.5-inch pan.
Tips💡:
- Apply some bread flour on the bottom so that the tart comes off easier later.
- Chill it in the fridge (Freeze it preferably.) while working on what goes in the tart: fresh peaches and almond cream. You can assemble them more easily when the dough is cold.
Also, check out the tart dough recipe to learn how to set the tart dough in a pan.
Step 4: Cut peaches into 4 pieces. And slice each of them thinly.
Tips💡:
- 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.
- 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 it!
The benefits of cutting peaches thinly:
- Cutting the tart with a fork gets easier when it's sliced.
- It cooks peaches a little bit faster and more evenly.
- It's eye-catching!
Next, let's make almond cream!
Step 5: Mix soft butter, powdered sugar, and salt with a whisk until smooth.
Mix butter to ensure it's completely soft.
Tips💡:
- It's important to use very soft butter so that it blends easily.
- It's very thick at the very beginning. But keep mixing, and it will get smooth!
Step 6: Add eggs, almond flour, and all-purpose flour and mix until it looks smooth again.
Tips💡:
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.
Step 7: Add all the flavors: vanilla beans, lemon zest, and lemon juice. And mix.
In the end, clean the bowl to ensure everything is evenly incorporated.
Step 8: Spread the almond cream over the chilled tart and assemble the sliced peaches.
Slide peaches down like in the image below:
Tips💡:
Depending on how fast you can finish this, there is a high chance that the tart dough will get soft again. So that is why I always like to chill it back in the fridge for about 30 minutes to 1 hour so that the top dough will not slide down as you bake it in the oven.
Step 9: Bake!
Bake (Preheated) at 350 F | 175 C for 30-35 mins, turn it down to 330 F | 165 C and bake for another 25-30 mins.
Bake until golden brown around the surface, and the cream is completely cooked.
Let's make the glaze while it's cooling down.
Tips💡:
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!
Step 10: Heat apricot jam, water, and lemon juice until it starts boiling. Apply it all over the baked tart.
It's a good amount of glaze, but I highly recommend applying all of it!
Tips💡:
- Strain it if the jam contains chunks of apricot.
- Tap the brush gently instead of rubbing the surface so that the peach is not going to move.
Benefits of applying the jam glaze:
- The tart tastes even more delicious with its melty texture.
- It gives an amazing shine.
- It prevents the tart from getting dried quickly.
- Almond slices and pistachio stick to it.
Step 11: Sprinkle toasted sliced almonds and diced pistachios.
Toast the almond at 330 F | 165 C for 4 - 7 mins.
I love the contrast of green and orange colors!
... and it is complete!!
The tart is delicious and eye-catching. I bet it'll be a hit for your family and friends!
📌 How To Slice Peach Tart
To keep the peaches in place, rock the knife back and forth until you cut through them. Check the video tutorial to see it visually. A bladed knife works better most of the time!
📌 Uses For Peach Tart
I enjoyed it with vanilla ice cream this time.
A slice of it can easily turn into a fancy-plated dessert with it!🍨
It would also taste amazing with peach or citrusy ice cream!
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. Most of the time, it 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.
There are not so many tarts that look fabulous, and you can transport them so easily without worrying about them getting soft.
In the past, I made this almond tart for catering orders, selling outside, such as at Farmer's Market, and even brought them for my past interviews. I love them!
📌 Frequently Asked Questions
Store it in the fridge for up to four to five days.
I recommend consuming this cake within that day for the best taste!
Yes, you can! Drain the excess moisture well before you slice them.
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.
Or, it could also mean that the excess moisture from the peach was not removed enough.
📌 VIDEO: Watch How To Make It!
To learn how to make peach tart visually and have a deeper understanding of all, watch this video!
Don't forget to subscribe if you liked it 😉
📌 Other Pie & Tart Recipes
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Peach Tart
Equipment
- Tart pan 9.5-inch pan
- Rolling Pin
- Fork
- Bowl
- Whisk
- Spatula
- Cake spatula
- Cooling rack
- Sieve
- Brush
Ingredients
Tart dough (A half batch of the original recipe. It is enough amount for 1 9.5 inch tart. )
- 6.2 oz All-purpose flour 1 ⅓ US cups
- 2.6 oz Powdered sugar ⅔ US cup
- a pinch Salt
- 0.9 oz Almond flour ¼ US cup
- 3.2 oz Unsalted butter (cold, cut in small cubes) 7 Tbsp
- 1.2 oz Egg ⅔ egg
- Some Bread flour to roll the dough Or use all-purpose flour.
Fresh Peach
- 3 medium-sized peaches Fresh peach About 5.3 oz | 150 g / each
Almond Cream
- 4 oz Unsalted butter 1 US stick
- 3.5 oz Powdered sugar ⅚ US cup
- ¼ teaspoon Salt
- 3.5 oz Almond flour 1 US cup
- 1 oz All-purpose flour ¼ US cup
- 2 eggs Egg
- 1 pod Vanilla beans
- 1 lemon Lemon zest
- 2 teaspoon Lemon juice
Glaze
- 3.5 oz Apricot jam or Peach jam ⅓ US cup
- 1 tablespoon Water
- 2 teaspoon Lemon juice
Decorations
- Some Almond slices (toasted) Bake at 330 F | 165 C for 4 - 7 mins
- Some Pistachio
Instructions
Tart Dough
- Make half batch of my tart dough recipe. (The quantities of ingredients listed here a half-batch.)Let it rest in the fridge for at least one hour to a few hours. You can also make it a day before to omit the waiting time.6.2 oz All-purpose flour, 2.6 oz Powdered sugar, a pinch Salt, 0.9 oz Almond flour, 3.2 oz Unsalted butter (cold, cut in small cubes), 1.2 oz Egg
- Roll it very thin; 0.1 inches | 2 - 3 mm thickness. Chill it in the fridge again if it is too soft to handle.Some Bread flour to roll the dough
- Set it on a tart pan. (I used 1 9.5-inch pan this time) Check out the tart crust tutorial to see how to do it, or check out the video instruction of this recipe to see it visually. Once done, chill it in the fridge (Freeze, preferably) while working on the fresh peaches and almond cream.
Fresh Peach
- Cut peaches into 4 pieces. (Leave the skins on.) And slice each of them very thinly. Lay it down like a domino and place it on a tray with a paper towel to remove excess moisture beforehand. Set it aside.3 medium-sized peaches Fresh peach
Almond Cream
- Mix soft butter, powdered sugar, and salt with a whisk until it looks smooth. (No need to whip a lot!)4 oz Unsalted butter, 3.5 oz Powdered sugar, ¼ teaspoon Salt
- Add eggs, almond flour, and all-purpose flour and mix until it looks smooth again.3.5 oz Almond flour, 1 oz All-purpose flour, 2 eggs Egg
- Finally, add all the flavors; vanilla beans, lemon zest, and lemon juice, and mix until everything is incorporated. Clean the side and bottom of a bowl with a spatula to ensure it is evenly mixed.1 pod Vanilla beans, 1 lemon Lemon zest, 2 teaspoon Lemon juice
- Spread the almond cream evenly over the chilled tart and assemble the sliced peaches. Chill the tart in the fridge for 30 - 60 minutes before baking it when it gets soft again during this step.
- Bake (Preheated) at 350 F | 175 C for 30-35 mins and turn it down to 330 F | 165 C, and bake for another 25-30 mins until the cream is darkened evenly and not wet at all.Adjust the time & temperature accordingly, depending on the oven, pan size, etc.
Glaze + Decoration
- Heat apricot jam, water, and lemon juice until it starts boiling hard. Apply it all over the almond cream and peaches. Strain it if the jam contains chunks of apricot.3.5 oz Apricot jam or Peach jam, 1 tablespoon Water, 2 teaspoon Lemon juice
- Sprinkle some toasted almond slices and diced pistachios (optional) to finish it! Toasted almond slices: Bake at 330 F | 165 C for 4 - 7 mins.Some Almond slices (toasted), Some Pistachio
Video
Notes
How to store it:
Store it in the fridge for up to four to five days.I recommend consuming this cake within that day for the best taste. ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
Nutrition
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Barbara Wollny says
Thank you for the recipe. I made this for a family gathering and everyone loved it.
ayacaliva says
I'm so glad! Thank you for sharing it!
Diane says
Is it possible to use canned (drained) peaches?
ayacaliva says
Yes, remove the liquids well before using it!