Serves a Crowd

Peach Basil Tart

August 21, 2011
5 Ratings
  • Serves 8-10
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. —duclosbe1

What You'll Need
  • 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.

See what other Food52ers are saying.

  • AntoniaJames
  • lorigoldsby
  • ibbeachnana
  • Sagegreen
  • hardlikearmour

13 Reviews

Anne July 29, 2023
I was concerned about the amount of water on the peaches, so after adding the syrup I drained them (let sit for an hour) and collected the drained basil syrup and peach juices. Added lemon zest and juice, a little ginger, corn starch, and cooked until thickened. Came out great!
Wish I could add the picture!
jiagreentea July 27, 2023
I wonder if the other reviewers even tried this, because I did and it was disgusting. The basil to peach ratio is way too high, and it was so watery the crust turned to mush. The result was completely inedible, not even drowning it in vanilla ice cream could save it. I had to throw it away. So embarrassed that I wasted my time on this.
AntoniaJames August 25, 2011
So appealing! Love this recipe. Especially the cornmeal in the crust. ;o)
piccantedolce August 25, 2011
I LOVE peaches & basil together. For the last few years I've been making a peach basil jam and it's to die for!
lorigoldsby August 23, 2011
love a press in crust! and thanks for additional flavor combos from ibbeachnana and Lizthechef!
ibbeachnana August 22, 2011
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.
duclosbe1 August 22, 2011
Yum! I love bellinis. They would be so good with basil!
Sagegreen August 22, 2011
duclosbe1 August 22, 2011
Thank you, Sagegreen!
hardlikearmour August 21, 2011
Gorgeous photo, and it sounds delicious, too!
duclosbe1 August 21, 2011
Thank you, hardlikearmour!
Lizthechef August 21, 2011
Your tart looks delicious - I'll bet it would work with lemon thyme too...
duclosbe1 August 21, 2011
Thanks, Lizthechef! I've never had peaches with lemon thyme, but it sounds wonderful!