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Peach Tart Recipe

Peach Tart Recipe

Learn how to make the best homemade peach tart with this easy baking recipe. The buttery shortcrust pastry pairs perfectly with sweet, juicy peaches and a glossy apricot glaze. This foolproof method ensures a crisp base and beautifully caramelized fruit for an impressive summer dessert.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
An overhead shot of a rustic peach tart resting on a weathered wooden serving board, showcasing perfectly arranged peach slices in a concentric pattern. Soft natural light streams across the tart, highlighting the golden-brown shortcrust pastry and the caramelized edges of the peach slices. A fine dusting of icing sugar creates beautiful contrast against the amber fruit, while a few fresh mint leaves and scattered sliced almonds add texture. In the background, a vintage cake server rests beside the tart, with a slice being lifted to reveal the perfectly baked bottom crust and juicy peach filling. The warm colors of the peaches are complemented by the earthiness of the wooden board and a small bowl of fresh, uncut peaches nearby.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">6-7 ripe peaches (about 800g)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 tbsp ground almonds (or breadcrumbs)</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Optional: 2 tbsp flaked almonds for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Ceramic baking beans (or dried beans)</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs (or rub in by hand). The cold butter is crucial here - it creates steam pockets during baking that result in flaky, light pastry. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just starts to come together. If it seems dry, add the remaining tablespoon of water. The dough should hold together when pressed but shouldn't be sticky. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Transfer the pastry carefully to the tin, pressing it gently into the fluted edges. Trim any excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden and set. This creates a moisture barrier and ensures your tart won't have a soggy bottom. Cool slightly while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the oven temperature to 180°C (160°C fan). Sprinkle the ground almonds evenly over the base of the pastry case. The almonds will absorb excess juice from the peaches, helping maintain the crisp pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them for 30 seconds. Transfer immediately to a bowl of ice water. The skins should now peel off easily. Cut the peaches in half, remove the stones, and slice into 5mm thick segments.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, gently toss the peach slices with the sugar, vanilla extract, and cinnamon until evenly coated. Be gentle to maintain the fruit's integrity. Arrange the peach slices in a concentric pattern in the tart case, slightly overlapping each slice. For the most beautiful presentation, start from the outside and work your way in.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the tart for 25-30 minutes until the peaches are soft and beginning to caramelize at the edges and the pastry is golden brown. If you notice the edges browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is baking, prepare the glaze by warming the apricot jam with the water in a small saucepan over low heat until melted and smooth. Pass through a fine sieve if there are any lumps or fruit pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the tart comes out of the oven, immediately brush the hot peaches with the warm apricot glaze. If using, sprinkle the flaked almonds around the edge. The glaze gives the tart a professional, glossy finish and seals in moisture. Allow to cool in the tin for at least 15 minutes before carefully removing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm or at room temperature. This tart pairs wonderfully with crème fraîche, whipped cream, or vanilla ice cream. The tart is best enjoyed on the day it's made, but can be stored in an airtight container at room temperature for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Peach Tart Recipe?

This peach tart requires ingredients for three components: a shortcrust pastry (flour, butter, icing sugar, egg yolk, water, salt), a filling (fresh peaches, sugar, ground almonds, vanilla, cinnamon), and an apricot glaze (apricot jam and water).

How to cook Peach Tart Recipe at home?

Learn how to cook Peach Tart Recipe by first making a buttery shortcrust pastry that needs to be blind baked. Then arrange sliced peaches in a concentric pattern over a layer of ground almonds, bake until golden, and finish with a glossy apricot glaze. The key steps include properly blind baking the pastry and blanching the peaches for easy peeling.

How do I prevent a soggy bottom when making a fruit tart?

Prevent soggy bottoms by blind baking the pastry first (15 minutes with baking beans, then 5-7 minutes without). Adding a layer of ground almonds or breadcrumbs creates a moisture barrier that absorbs excess juice from the fruit. Ensure the pastry is fully baked before adding your peach filling.

Can I use canned or frozen peaches instead of fresh ones?

Yes, you can use canned or frozen peaches when fresh aren't available. For canned peaches, drain thoroughly and pat dry before using. With frozen peaches, thaw completely and drain excess liquid. Fresh peaches will provide the best flavour and texture, but these alternatives work well in a pinch.

Why is my tart pastry shrinking during baking?

Pastry shrinks during baking when the gluten is overworked or the dough isn't properly rested. Always chill your pastry for at least 30 minutes before rolling and baking. Don't stretch the dough when fitting it into the tin, and leave a slight overhang to allow for shrinkage during blind baking.

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Prick the base all over with a fork." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden and set. This creates a moisture barrier and ensures your tart won't have a soggy bottom. Cool slightly while preparing the filling." }, { "@type": "HowToStep", "name": "Prepare base", "text": "Reduce the oven temperature to 180°C (160°C fan). Sprinkle the ground almonds evenly over the base of the pastry case. The almonds will absorb excess juice from the peaches, helping maintain the crisp pastry." }, { "@type": "HowToStep", "name": "Prepare peaches", "text": "Bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them for 30 seconds. Transfer immediately to a bowl of ice water. The skins should now peel off easily. 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Pass through a fine sieve if there are any lumps or fruit pieces." }, { "@type": "HowToStep", "name": "Glaze tart", "text": "When the tart comes out of the oven, immediately brush the hot peaches with the warm apricot glaze. If using, sprinkle the flaked almonds around the edge. The glaze gives the tart a professional, glossy finish and seals in moisture. Allow to cool in the tin for at least 15 minutes before carefully removing." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve warm or at room temperature. This tart pairs wonderfully with crème fraîche, whipped cream, or vanilla ice cream. The tart is best enjoyed on the day it's made, but can be stored in an airtight container at room temperature for up to 2 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-10", "reviewBody": "This peach tart recipe is incredible! The apricot glaze really does make all the difference - it gives such a professional finish. The shortcrust was perfectly crisp and the peaches were beautifully caramelized.", "name": "Professional Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Petersen", "datePublished": "2024-04-12", "reviewBody": "I made this twice in one weekend! The first one disappeared so quickly at our family dinner that I had to make another. The detailed instructions for preventing a soggy bottom really worked. Perfect summer dessert!", "name": "Summer Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-15", "reviewBody": "The balance of sweetness in this tart is perfect. Not too sweet, letting the natural peach flavor shine. The step about using ground almonds to absorb moisture is genius - no soggy pastry here!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-17", "reviewBody": "Made this for guests and they all asked for the recipe! The pastry was crisp and buttery, and the peaches were juicy and flavorful. The technique for peeling the peaches worked brilliantly too.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annika Johansson", "datePublished": "2024-04-18", "reviewBody": "This is honestly better than any peach tart I've had at bakeries. The instructions were clear and easy to follow. The concentric arrangement of peaches makes it look so professional. Will definitely make again when peaches are in season!", "name": "Bakery-Quality Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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