Peach Basil Tart

By • August 21, 2011 • 13 Comments

22 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I have recently become addicted to the combination of peaches and basil. My dessert of choice this summer has been vanilla bean ice cream with peaches poached in basil simple syrup, and I've been thinking about what else I could do with the two. Why not put them in a tart shell? The cornmeal shell is light and gives a slightly salty contrast to the sweet, juicy peaches and basil baked inside.Brianne Du Clos

Serves 8-10

Basil Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup packed basil leaves

For the tart:

  • 1 cup flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon salt
  • 1 stick butter, chilled
  • 2 tablespoons vegetable shortening, chilled
  • 3 tablespoons ice water
  • 2 pounds peaches (6 medium-sized)
  • 1/4 cup basil simple syrup (see above)
  • 1 tablespoon basil leaves, chiffonaded
  1. Make the simple syrup: Combine sugar and water in a small saucepan and bring to a boil. Remove from the heat and add basil leaves. Cover and let steep until cooled, 45-60 minutes.
  2. Make the tart crust: Sift the dry ingredients together into a large bowl. Add half the butter and shortening and cut into the dry ingredients until it looks like cornmeal. Add the remaining butter and shortening and cut in until the dough forms pea-sized pieces. Add up to three tablespoons of ice water to bring the dough together. Bring the dough together into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the peaches: peel, pit, and slice the peaches about 1/4 inch thick. Toss with simple syrup and extra basil.
  4. Assemble the tart: Preheat the oven to 350 degrees F. Roll out the tart dough and press it into a 9 inch tart pan. Prick the dough and prebake it for 10 minutes to set the crust. Allow the crust to cool. Arrange the peaches quasi-artfully into the prebaked shell and return to the oven until the crust browns and the peaches release their juices, 40-45 minutes. Cool on a rack before serving.
Jump to Comments (13)

Comments (13) Questions (0)


over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So appealing! Love this recipe. Especially the cornmeal in the crust. ;o)


over 3 years ago piccantedolce

I LOVE peaches & basil together. For the last few years I've been making a peach basil jam and it's to die for!


over 3 years ago lorigoldsby

love a press in crust! and thanks for additional flavor combos from ibbeachnana and Lizthechef!


over 3 years ago ibbeachnana

I make a similar syrup, Bellini basil syrup, use 1/2 Bellini mix and 1/2 water. Mixed with the sliced peaches, delicious on all sorts of things. I have a batch in the fridge waiting for the perfect ripe peaches.


over 3 years ago Brianne Du Clos

Yum! I love bellinis. They would be so good with basil!


over 3 years ago Sagegreen



over 3 years ago Brianne Du Clos

Thank you, Sagegreen!


over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Gorgeous photo, and it sounds delicious, too!


over 3 years ago Brianne Du Clos

Thank you, hardlikearmour!


over 3 years ago Lizthechef

Your tart looks delicious - I'll bet it would work with lemon thyme too...


over 3 years ago Brianne Du Clos

Thanks, Lizthechef! I've never had peaches with lemon thyme, but it sounds wonderful!


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I also love peach and basil together, this is a wonderful tart. The basil to me enhances the flavor of the peaches. And yes the peaches poached and eaten with vanilla bean ice cream sounds so fantastic,


over 3 years ago Brianne Du Clos

I agree, sdebrango. Basil make peaches taste so much better. Thanks!