Peach Tart

By • August 29, 2011 316 Comments

3,777 + 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: 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.

More Great Recipes: Peaches|Pie|Tarts|Olive Oil|Fruit

Topics: Pie

💬 View Comments ()

Comments (316) Questions (19)

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
Bafdb3b3-c79a-4d49-8527-6de4f680ebf8--open-uri20141130-24654-1lsc5jn

3 days ago Courtney C

As everyone has mentioned, this tart in just incredible. I used a 9" tart pan as that was all I had and it came out very well. The baking time was a bit reduced - only about 30 minutes. It was perfect - I am still dreaming about it, especially the almond in the crust. Amazing with vanilla ice cream. Thank you for this wonderful recipe!

Fad1d966-4923-41f5-815f-8c19d8b337e4--flower

16 days ago Bevi

Very nice, and so easy! The almond extract really made the tart crust sing.

B3038408-42c1-4c18-b002-8441bee13ed3--new_years_kitchen_hlc_only

17 days ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this yet again . . . . quite possibly my family's favorite summer dessert. To prove just how easy this is: I put this together right as soon as I walked in the door after a quite challenging hike on Mt. Tam on an unusually hot August afternoon, with temperatures around 90 in the shade. I had barely 1/8 teaspoon of almond extract, so I made up the difference with 1/2 teaspoon vanilla. I also threw in a small handful of toasted chopped pecans to the crust dough. I always add a good pinch of nutmeg to the topping. Sometimes I tuck blueberries in amongst the peaches, but did not this time. Such a crowd pleaser. Photo here: https://instagram.com/p... I used nectarines instead of peaches. ;o)

E4b7660b-f3f6-4873-bd6d-2130a16403fb--img_1088

17 days ago drbabs

Barbara is a trusted source on General Cooking.

AJ! Last night my husband showed me a picture of a very fussy peach pie with a lattice crust and asked me to make it. Lazy wife, I decided to make this one. Mine looks just like yours!! Thanks for the suggestion of putting pecans in the crust.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

19 days ago SallyF

Mine came out of the oven absolutely picture perfect! However, the tart is paper thin, that is my disappointment. The flavor is nice, the process was easy, but the overall flimsy looking size is a disappointment. Would it be possible to use 2 layers of fruit?

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

20 days ago Meryl Silverman

anyone ever try this with vegan butter and almond milk as substitutes?

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

20 days ago Gal

Hi Meryl,
Yes! I used 'Earth Balance', the vegan Buttery Sticks in this recipe. I also used lactose free milk. It worked very well.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

22 days ago Jeannie

Any thoughts on using phyllo dough for the crust instead of home made?

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

22 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Because this is a press-in crust, I actually think it's easier and less time consuming than layering phyllo dough. Also, this crust adds essential flavor and texture to the tart -- if you make it with phyllo, it will be a very different tart. Not that you can't! But want you to know there will be a significant difference.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

26 days ago Gal

I made this today for the first time. Honestly, this recipe should go under the Genius Recipes category. I was blown away with the result. It looked, smelled and tasted like something that came from high-end Parisian pastry shop.
Did this really came out of my oven??? I LOVE how you use half vegetable oil and half OLIVE OIL for the dough. And no blind baking. WOW!
The tart had so many layers of flavor. The sour taste of the peaches was well balanced with the sweetness of sugar. And flakey dough. Perfection!
I will confess that I didn't have almond extract so I used 1/2 teaspoon Vanilla extract instead. This tart is divine! This is a brilliant recipe and my new classic.
Thank you, Amanda!!!

Amanda, do you think this recipe will also work the same with granny smith apples?

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

25 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi Gal, thanks for your note! I've made it with plums and a mixture of blueberries and peaches, but not with apples .... yet. I definitely think it could work with apples, I would make sure to slice them thinly because the baking time is fairly short and you want them to really soften up. I'm going to try this in the fall; thanks for the idea!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

25 days ago Gal

Thank you, Amanda.
I think granny smith apples will be an interesting try. Granny smith holds up almost indefinitely when cooking and they have good brightness. I too am going to try this in the fall.
I bought a bottle of almond extract today. I'll be making this a lot!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

15 days ago AmyInNH

I'm not buying any more olive oil unless it comes with a coupon for free bigger pants.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

14 days ago Gal

Overall olive oil is actually considered a healthy dietary fat. The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs) which is an unsaturated fats and may help lower the risk of heart disease among other health benefits.
It is recommended to choose MUFA-rich foods (such as olive oil) in place of other fatty foods — particularly butter and stick margarine (Which contain saturated and trans fats).
But even healthier fats like olive oil are high in calories, so use them only in moderation.

A7c32165-78b3-4112-ac54-21a4f2955e16--fb_avatar

27 days ago Denise Peterson

Made this just this morning for my Mothers 81st Birthday. Delicious, easy and did I say delicious:) My now go-to dessert.

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy birthday to your mother!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 month 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!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks so much for your sweet comment!

22b9ddc9-fc61-48a3-949e-dee341974288--liz_and_dad

about 1 month 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!!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

:)

B1c03d67-e8d6-4aa0-97f1-eee48b4ccd94--261635_10103417141188484_298989721_n

about 1 month ago Chelsey1818

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

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

27 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to hear this!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 month 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!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for trying it out!

327557eb-c9d5-4c36-80b0-e0d28150826d--open-uri20150328-2886-347ta5

about 1 month 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.

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy birthday!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 month 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...

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, Rita!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 month 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!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

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

1ec6fb5b-4830-4ee1-a15a-a0e48cae7ecc--aailevug

about 1 month 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!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 1 month 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!!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for your sweet message -- made my day!

0eee4ee2-8131-483b-9a41-b281c65f19ac--10686901_10155092767500587_7109446987555818623_n

about 1 month 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 :)

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for giving it a try, Mimi!

8ca7a141-9f8b-4acf-bb5a-bc0a18a69552--fb_avatar

2 months 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!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

2 months 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.

8ca7a141-9f8b-4acf-bb5a-bc0a18a69552--fb_avatar

about 1 month 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!

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135

about 1 month 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!

358df7b0-4728-42a5-8004-454b6cbd9729--open-uri20130522-22350-vrmuia

2 months ago Gret

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