Easy Peach Tart Recipe

Picture this: it’s my daughter’s 16th birthday, the bakery cake never showed up, and guests arrive in three hours! I spotted gorgeous peaches on my counter and remembered a tart recipe scribbled on a napkin. That “disaster birthday” became our most memorable celebration ever. My daughter still requests “that amazing peach tart from my sweet sixteen” every year!

This easy peach tart recipe combines the most tender, buttery crust with juicy, caramelized peaches that practically melt in your mouth. The best part? It looks like you spent hours in the kitchen when really, it comes together in about an hour. I promise you, this will become your go-to summer dessert!

❤️ Why You’ll Love This Peach Tart Recipe

This isn’t just any peach tart – it’s the kind that makes people stop mid-conversation and ask for the recipe! The crust is incredibly tender thanks to the combination of oils and just a touch of almond extract (trust me on this!). The peaches get all jammy and caramelized with that crumbly butter topping, creating the most incredible texture contrast. Plus, it’s forgiving enough for beginner bakers but impressive enough to serve at your fanciest dinner party.

📝 Ingredient List

For the Crust:

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 cup plus 1 teaspoon sugar (divided)
• 1/4 cup vegetable or canola oil
• 1/4 cup mild olive oil
• 2 tablespoons whole milk
• 1/2 teaspoon almond extract

For the Filling & Topping:

• 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
• 2 tablespoons cold, unsalted butter
• 2 tablespoons all-purpose flour (plus 1 extra tablespoon if peaches are very juicy)
• 1/4 teaspoon kosher salt

Substitution Notes:

• No almond extract? Vanilla extract works beautifully too!
• Different oils? You can use all vegetable oil if that’s what you have
• Frozen peaches? Absolutely! Just thaw and drain them well first

🔍 Why These Ingredients Work

The magic of this tart lies in its unique crust technique. Using oils instead of solid butter creates an incredibly tender, almost shortbread-like texture that’s nearly impossible to overwork. The almond extract adds this subtle, sophisticated flavor that pairs gorgeously with peaches. That crumbly butter topping? It’s like having a fruit crisp and tart all in one – the butter melts and mingles with the peach juices to create the most delicious jammy layer!

Essential Tools and Equipment

• 11-inch tart pan (9-inch works too, just expect a slightly thicker tart)
• Large mixing bowl
• Small bowl for wet ingredients
• Whisk
• Fork for mixing
• Wire cooling rack

👩🍳 Step-by-Step Instructions

1. Prep Your Oven and Pan Heat your oven to 425°F. Trust me, this high heat is key to getting that gorgeous golden crust!

2. Make the Magical Crust In your mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon sugar. Here’s a little secret I learned – stirring these dry ingredients actually helps sift the flour naturally, so no need for extra steps!

3. Create the Wet Mixture In a small bowl, whisk together both oils, milk, and that gorgeous almond extract until well combined. The smell alone will make you happy!

4. Bring It All Together Pour the wet mixture into your flour mixture and gently mix with a fork – just until the dough comes together. Don’t overthink this step! The dough should look slightly shaggy and that’s perfect.

5. Pat Out Your Crust Here’s where the magic happens! Transfer the dough directly to your tart pan and use your hands to pat it out confidently. Press firmly with your palms (not your fingertips – that’s the secret!) to cover the bottom and push up the sides. Aim for about 1/8-inch thickness all around.

6. Prepare the Crumbly Topping In a bowl, combine the remaining 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, and cold butter. Use your fingers to pinch the butter into the dry ingredients until you get this beautiful mixture of fine granules and tiny pebbles.

7. Arrange Those Gorgeous Peaches Starting from the outside edge, arrange your peach slices in overlapping concentric circles. Fill in the center however makes sense – there’s no wrong way here! The peaches should fit snugly together.

8. Top and Bake Sprinkle that crumbly butter mixture all over the top (yes, it seems like a lot, but trust the process!). Bake for 35-45 minutes, until you see those gorgeous shiny, thick bubbles enveloping the fruit and the crust turns golden brown.

9. Cool and Serve Let it cool on a wire rack. Serve warm or at room temperature with generous dollops of whipped cream!

Tips from Well-Known Chefs:

Julia Child’s Wisdom: “Never apologize for your cooking – confidence is half the flavor!”

❗ You Must Know

The crust dough will seem wetter than traditional pastry dough – this is exactly what we want! Don’t add extra flour thinking something’s wrong. That oil-based dough is what gives us that tender, melt-in-your-mouth texture.

Personal Secret: I always test my peaches by gently pressing them – they should give slightly but not be mushy. If your peaches are rock-hard, let them ripen on your counter for a day or two first.

💡 Pro Tips & Cooking Hacks

• Juicy peach hack: If your peaches are especially juicy, add that extra tablespoon of flour to the crumbly topping to prevent a soggy bottom
• Make-ahead tip: You can prepare the crust and crumbly topping separately up to a day ahead
• Perfect slicing: Use a sharp knife and wipe it clean between cuts for the prettiest slices
• Temperature test: The tart is done when the juices are bubbling thickly and the crust edges are golden

🎨 Flavor Variations & Suggestions

• Berry Beautiful: Mix in some fresh raspberries or blackberries with your peaches
• Spice It Up: Add a pinch of cinnamon or cardamom to your crumbly topping
• Citrus Twist: Add some lemon zest to brighten up the flavors
• Nutty Delight: Sprinkle some sliced almonds over the top before baking
• Boozy Version: Brush the baked tart with a little peach schnapps while still warm

⏲️ Make-Ahead Options

This tart is actually fantastic for planning ahead! You can make the crust and press it into the pan up to a day early – just cover with plastic wrap and refrigerate. The crumbly topping can also be made ahead and stored in the fridge. On the day you want to serve it, just arrange the peaches, add the topping, and bake!

The finished tart keeps beautifully at room temperature for up to 2 days, though I doubt it’ll last that long!

Recipe Notes & Baker’s Tips

About the oils: The combination of vegetable and olive oil creates the perfect texture – not too heavy, not too light. If you only have one type, don’t worry! Just use 1/2 cup of whatever oil you have.

Peach selection: Look for peaches that smell fragrant at the stem end. They should give slightly when gently pressed but not be soft all over.

Pan size flexibility: An 11-inch tart pan is ideal, but a 9-inch will work too – you’ll just have a slightly thicker, more rustic tart.

🍽️ Serving Suggestions

This gorgeous tart is stunning on its own, but here are some of my favorite ways to serve it:

• Classic: With a generous dollop of freshly whipped cream
• Fancy: A scoop of vanilla bean ice cream and a drizzle of honey
• Breakfast treat: With Greek yogurt and a cup of strong coffee
• Dinner party: Alongside a cheese course for an elegant finish

The tart is equally delicious warm from the oven or at room temperature, making it perfect for entertaining!

🧊 How to Store Your Peach Tart

Room Temperature: Cover loosely with foil and store for up to 2 days Refrigerator: Wrap well and keep for up to 4 days Reheating: Warm individual slices in a 300°F oven for 5-7 minutes to restore that just-baked texture

Freezing Note: While you can freeze this tart for up to 2 months, the texture of the peaches will change slightly upon thawing.

⚠️ Allergy Information

Contains: Gluten (flour), dairy (milk, butter) Gluten-Free Option: Substitute with your favorite 1:1 gluten-free flour blend Dairy-Free Option: Use non-dairy milk and vegan butter substitute Nut-Free: This recipe is naturally nut-free (almond extract is typically synthetic)

❓ FAQs

Q: Can I use canned peaches for this tart? A: Absolutely! Just make sure to drain them really well and pat dry with paper towels. You might want to add that extra tablespoon of flour to the topping.

Q: Why is my tart crust soggy? A: This usually happens when the peaches release too much juice. Next time, add an extra tablespoon of flour to your crumbly topping, and make sure your oven is fully preheated.

Q: Can I make this tart ahead for a party? A: Yes! This tart actually tastes even better the next day as the flavors meld together. Just store it covered at room temperature.

Q: What if I don’t have a tart pan? A: You can absolutely use a 9-inch pie dish or even a cake pan! The presentation will be slightly different, but it’ll taste just as amazing.

Q: How do I know when the tart is done? A: Look for thick, shiny bubbles around the fruit and a golden-brown crust. The whole tart should look set, not jiggly.

I hope this gorgeous peach tart becomes a new go-to in your kitchen. There’s something so satisfying about creating something this beautiful and delicious from such simple ingredients. The combination of that tender, buttery crust with those jammy, caramelized peaches is pure summer magic!

Sending warm ovens and sweet peach memories from my kitchen to yours! 🍑

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing about your baking adventures and any creative variations you come up with. Did you add berries? Try a different extract? I want to hear all about it!

And if you’re looking for more summer fruit recipes, check out my Peach Crumb Bars or Peach Cobbler Egg Rolls– they’re both reader favorites.

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