Description
Easy summer peach tart recipe with tender oil-based crust, juicy caramelized peaches, and crumbly butter topping. Perfect for showcasing fresh summer peaches in an elegant yet simple dessert
Ingredients
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
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!
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 285
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 8mg