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Peach Tart

The most elegant and delicious peach tart. Perfect for entertaining. Pastry crust is light and crunchy. Can easily make with any other seasonal fruit.

Course Dessert
Cuisine American
Keyword Classic Dessert, Elegant Dessert, Fruit Dessert, Ham and Cheese Tart, Peach Tart
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8 servings
Author The Tiny Fairy

Ingredients

  • 3-4 peaches, pitted and cut into ½ inch slices
  • Peach Brandy
  • PASTRY
  • 1 ½ cups All-Purpose flour
  • ½ teaspoon Kosher salt
  • 1 teaspoon granulated sugar
  • ¼ cup canola oil
  • ¼ cup mild olive oil
  • 2 Tablespoons whole milk or half-and-half
  • ½ teaspoon almond emulsion
  • ½ teaspoon vanilla extract
  • CRUMBLY TOPPING
  • ¾ cup granulated sugar
  • 2 Tablespoons All-Purpose flour
  • ¼ teaspoon Kosher salt
  • 2 Tablespoons butter, unsalted - cold and diced

Instructions

  1. Pre-heat oven to 425°F. Lightly grease the tart pan and set aside.

  2. Place the sliced peaches in a glass bowl and sprinkle with Peach Brandy. Set aside while you make the pastry dough.

  3. In a mixing bowl, stir together with a fork the first three pastry dry ingredients - flour, sugar and salt. In a glass Pyrex measuring cup or small bowl, mix together the pastry wet ingredients - oils, milk, emulsion and extract. Using the fork, gently combine the dry and wet ingredients just enough to dampen. Don't overwork the pastry dough.

  4. Transfer the dough onto the tart pan and using your fingers, evenly press the dough to cover the bottom and sides of the pan about ⅛ of an inch thick. Arrange the sliced peaches in a concentric circle, overlapping the peaches slightly - or in the design of your preference. Lightly sprinkle with Peach Brandy again.

  5. In a small mixing bowl, combine the ingredients for the crumbly topping - sugar, flour, salt and cold butter. Using your fingers, work the dry ingredients into the butter until the mixture is crumbly and pebble-like.

  6. Evenly distribute the crumbly topping over the peaches. It may seem like a lot and it will completely cover the peaches. Place the tart on a baking sheet and bake at 425°F for 35 minutes or until the tart is shiny, bubbly and the pastry edges are golden brown.

  7. Transfer to a cooking rack and allow to cool for 20 minutes before serving. Can also be served at room temperature.

    Optional: serve with whipped cream or ice cream.