Peach Tart

By • August 29, 2011 297 Comments

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Author Notes: Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've even mixed the dough right in the pan.

The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.

I got the original recipe from my mother, who uses all vegetable oil in the crust. I use half vegetable oil and half olive oil. She neatly peels her peaches. Lazy kin, I do not. Hers is probably better, but you are stuck with me. I can promise you, however, that whoever you serve this to will not mind.
Amanda Hesser

Makes one 11-inch tart; serves 8

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold, unsalted butter
  • 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
  1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  2. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
  3. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

Topics: Pie

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Comments (297) Questions (19)

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3 days ago ILUVSANDIEGO

I have made this tart at least 5 times and every single time, it is perfect! I need to use at least 6 peaches though because I like the fruit to be packed closely. This is super easy and I love how it looks so rustic. I have printed out the recipe because so many people have asked for it. Definitely my favorite summer dessert-simply fabulous!

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7 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Not sure why this took me 4 yrs to make, buy holy shit it's delicious!!

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8 days ago Chelsey1818

Made this tonight and it was a huge hit! Served it warm with vanilla ice cream :)

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10 days ago Alyssa

After picking up a beautiful batch of peaches from the farmer's market, I decided to put them to good use with this recipe. I followed the recipe exactly, adding a little extra flour into the crumble since the peaches were extra juicy. It came beautifully! I loved the little taste of almond in the crust - thinking of adding some sliced almonds into the crumble next time. This one has definitely been filed for future reference. Thanks for the easy, delicious recipe!

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10 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for trying it out!

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13 days ago ifjuly

I made this for my birthday dinner yesterday because I wanted something seasonal and treaty but didn't want to have to work for it 'cause hey, it's my birthday, ha. It was just what the doctor ordered! Super duper easy for tart but then uniquely delicious. Definitely going in the "make again and again" file. I think I will work on variation next time with a rosemary element, either using rosemary-rubbed sugar or perhaps mincing it to near-powder and adding it into the tart dough, not sure yet.

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13 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy birthday!

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17 days ago Rita Goeckeritz

We just made this again. It's been a year and I had to look up the recipe. While I'm on the website I have to tell you how amazing it is. I've made it many times and it's always perfect. Guests rave each time it's served. Thanks for the great (and easy) recipe!
I love the idea of having it with coffee for breakfast...

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17 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, Rita!

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27 days ago alicia payne

I have made this pie over and over and it always gets rave reviews from guests. Just today I walked past the most beautiful peaches in the market and purposely bought them to make this. This is the perfect summer recipe. Serve with ice cream for dessert or with coffee for breakfast. A slam dunk!

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17 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope you're having a great summer -- thanks for your note!

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27 days ago Hollie D

Amanda, I made this over the weekend after eyeing it for a while. So simple and so incredible. Loved the hint of salt that seemed to linger. Thanks!

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27 days ago LLCorrado

I made this tart for our 4th of July cookout. I am obsessed with it! It is indeed the perfect recipe when you're making 10 other dishes, or when you don't have all your kitchen gadgets handy. And come to think of it, it was an Amanda Hesser feast as I made 3 other of her recipes that night. Thank you Amanda!!

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27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for your sweet message -- made my day!

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28 days ago Mimi Takano

Made this tart a few weeks ago for my coworkers and it was delicious! Since I didn't want the sugar to overwhelm the sweetness and flavor of the peaches, I only added about two tablespoons of sugar and it came out great! I also added rolled oats to the crumble topping. As of now I've made this tart twice and each time got lots of compliments. Thanks for sharing the recipe Amanda :)

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27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for giving it a try, Mimi!

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29 days ago Sara Shuman O'Keefe

I made this for a fourth of July party yesterday (after being inspired during a large night reading of Cooking for Mr. Latte). It was absolutely delicious and so easy to make. But mine turned out kind of sad and sickly-looking. Any ideas why? Did i maybe not slice my peaches thick enough? I probably did 8 slices per peach instead of 6. And i did use white peaches because i like them better...Maybe I'll just have to make it again, such a shame!

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29 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi Sara, did it brown well? I'm wondering if your oven was hot enough.

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27 days ago Sara Shuman O'Keefe

It was kind of brown. The crust was definitely done (and have i mentioned it was so good). But i admit i did take it out a few minutes before the timer went off. Maybe i should've trusted the process. I'll try again. Thank you!

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27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Brown is good -- it should be brown. Honestly, it's not the prettiest tart -- it's rather, uh, rustic. So yours might have been just fine!

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29 days ago Gret

Don't add anything tart to the filling - it absolutely ruins the wonderful nectarine taste! I ALWAYS go for less sugar!

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29 days ago Julia W.

I made this today with nectarines and it turned out great! I substituted coconut oil for olive oil, and dusted some flour on top of the crust before adding the filling because the nectarines were very juicy. I used about a cup of sugar for the topping and still thought it was too sweet- will try again with less sugar or add something tart to the filling.

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29 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi Julia -- thanks for giving this a try. The topping should only contain 3/4 cup sugar, not 1 cup so that may explain the sweetness. Some commenters have found that they prefer even less than 3/4 cup.

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30 days ago phinneycook

I've finally perfected a buttery flaky pie crust so I was very skeptical of this recipe. Only 2 Tbs butter? I was also put off my some of the negative comments about the sandy crust. Decided to try it only because it's Amanda's recipe and came from her mother like the dump chocolate cake. Baked it yesterday and had it for dessert. Fabulous. Had it for breakfast this morning. Excellent. It's important to not expect a traditional pie crust, but the crust on this pie is equally delicious. Amanda, you never disappoint. Thank you This is a new recipe in my summer repertoire.

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29 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Sometimes I prefer it at breakfast!

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about 1 month ago cocos cooking

Pastry crust has long been my nemesis, so I love how easily this recipe comes together. I've been making this tart every summer since you posted it and I thought I should finally thank you. It's a gem!

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29 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, cocos cooking!

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about 1 month ago Allison

The filling on this was excellent, but the crust didn't hold together, was sandy, and tasted heavily of oil. Will definitely try again with a different crust...

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about 1 month ago phinneycook

Would it be possible to make this ahead and freeze before baking? I would make crust,put in pan and freeze for a couple hours, then add fruit and topping and freeze. I would pull out of freezer and put directly in preheated oven for 10 min or so longer than called for. Has anyone tried this?

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about 1 month ago Gret

I make & bake the whole pie, then freeze, & use (reheat) whenever needed. Especially with late summer peaches & apples. What a winter treat! If you freeze the pie crust without baking it becomes mushy, when defrosted.

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about 1 month ago Tamanegi

Made this today. I don't like liquidy filling, can I use cookind tapioca instead of flour?

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, you can -- though I'm not sure how much you'll need. The filling really shouldn't be liquid with the flour -- the peaches you used might be especially juicy, so even if you use tapioca, you might want to add a little extra.

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about 1 month ago ori

Made this last week, its wonderful, especially now when the peaches are in season..
LOVE IT

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about 1 month ago Tara chamot

Don't have a tart pan. Can I use a regular glass pie dish & would that affect baking time? Thanks!

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, a glass pie dish should work just fine -- and I don't think the baking time will change. It's done when the juices are bubbling and the crust is light brown, so if you need to add a few extra minutes to the baking time, please do.