This Easy Peach Tart is a treat you’ll love! With its flaky crust and sweet, juicy peaches, it’s perfect for summer. Plus, it comes together quickly—no fuss, just yum!
I always enjoy serving it warm with a scoop of vanilla ice cream. Trust me, you’ll want second helpings! 🍑❤️
Key Ingredients & Substitutions
All-Purpose Flour: This gives the tart its structure, but if you’re looking for a healthier option, whole wheat flour works well too. Just note that it may result in a denser texture.
Unsalted Butter: Cold butter makes for a flaky crust. If you need a dairy-free option, coconut oil or vegan butter can be great substitutes. Just chill it first for best results.
Peaches: Fresh, ripe peaches are ideal, but feel free to substitute with nectarines if that’s what you have. If peaches are out of season, canned peaches (drained) can work too!
Granulated Sugar: This helps sweeten the peaches. You can replace it with honey or maple syrup for a natural alternative—just adjust other liquid ingredients accordingly.
Cornstarch: This is used to thicken the peach juice. If you don’t have any, you can try arrowroot powder or all-purpose flour in a bit higher quantity.
How Do I Achieve a Flaky Crust?
The key to a flaky crust lies in how you handle the butter. Start by making sure the butter is very cold. This will help create those flaky layers in the crust. When mixing, keep the butter in pea-sized pieces—don’t overmix. Here’s how:
- Combine flour and salt first, then add the cold, cubed butter.
- Use your fingers or a pastry cutter to gently break the butter into the flour.
- When adding water, only mix until just combined—never overwork the dough.
After forming the dough, refrigerate it to help solidify everything before rolling it out. This ensures a flaky and tender texture in your final tart.
Easy Peach Tart with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2 to 4 tablespoons ice water
For the Filling:
- 3 to 4 ripe peaches, thinly sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
How Much Time Will You Need?
This Easy Peach Tart takes about 15 minutes of prep time and 30-35 minutes of baking time. After that, let it cool for a bit before serving. In total, you’ll spend around 1 hour, which is pretty quick for a delicious dessert!
Step-by-Step Instructions:
1. Make the Crust:
Start by adding the flour and salt into a large bowl. Cut the cold, cubed butter into the mixture using a pastry cutter or your fingers until it looks like coarse crumbs. It’s okay if there are small bits of butter—this will help your crust become flaky!
2. Form the Dough:
Next, gradually add in the ice water, beginning with just 2 tablespoons. Mix until the dough holds together—if it’s too dry, add more water one teaspoon at a time. Once it’s mixed, shape the dough into a disk, wrap it in plastic wrap, and pop it into the fridge for at least 30 minutes to chill.
3. Prepare the Filling:
While your dough is chilling, preheat the oven to 400°F (200°C). In a separate bowl, toss your sliced peaches with sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. This mixture will create a sweet and thick filling for your tart. Set it aside for now.
4. Roll Out the Dough:
On a lightly floured surface, roll out your chilled dough into a circle, roughly 12 inches wide. Carefully transfer it onto a baking sheet lined with parchment paper—it’s okay if it looks a little rustic!
5. Assemble the Tart:
Arrange the peach filling in the center of the rolled-out dough, leaving about a 2-inch border around the edges. Gently fold the edges of the dough over the peaches, creating pleats as you go. Don’t worry if it’s not perfect—it’ll still taste amazing!
6. Add the Finishing Touches:
Brush the crust with the beaten egg for a nice golden color, and sprinkle coarse sugar over the top if you like a little extra sweetness and crunch.
7. Bake the Tart:
Pop your tart in the oven and bake for 30-35 minutes, or until the crust is nicely golden brown and the peaches are tender. The smell will be irresistible!
8. Serve and Enjoy:
Let your tart cool down slightly before serving. It’s delicious warm or at room temperature! Enjoy it as is, or swap a scoop of vanilla ice cream on the side for an extra special treat.
FAQ for Easy Peach Tart with Flaky Crust
Can I Use Frozen Peaches for This Recipe?
Yes! If using frozen peaches, make sure to thaw them completely and drain any excess liquid. You may want to reduce the sugar a bit since frozen peaches are often sweeter.
How Can I Make the Dough Ahead of Time?
You can prepare the dough a day in advance. After wrapping it in plastic wrap, store it in the refrigerator. Just remember to let it sit at room temperature for a few minutes before rolling it out to make it easier to work with.
What’s the Best Way to Store Leftovers?
Store any leftover peach tart in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes to crisp the crust again.
Can I Substitute the Sugar in the Filling?
Absolutely! You can replace granulated sugar with honey, maple syrup, or even a sugar substitute like stevia. Keep in mind that if you use a liquid sweetener, you may need to adjust the amount of cornstarch to maintain the filling’s thickness.
