Serves a Crowd

Peach Tart

July 12, 2021
129 Ratings
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Makes one 11-inch tart; serves 8
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.

This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Amanda cooks her way through this recipe, offering insider tips and backstory along the way.

Helpful tools for this recipe:
- Food52 x Rosti Mixing Bowl
- Nordic Ware Cooper Cooling Grids
- Five Two Essential Knives

Amanda Hesser

What You'll Need
Watch This Recipe
Peach Tart
  • 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 small ripe peaches (up to 5), 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.

See what other Food52ers are saying.

  • Smaug
  • Shannon Heimer
    Shannon Heimer
  • Nymakeast
  • Lynn D
    Lynn D
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

757 Reviews

Smaug February 9, 2024
Finally got around to trying this crust, which I would say is at any rate serviceable. It held together pretty well, though inclined to crumble pretty easily. I made 1/2 recipe in a 7 1/2" tart pan, which should scale very well compared to an 11"; I would have been happier with a bit more material, but that's usually my experience with press-in crusts. The flavor is acceptable- didn't really like the olive oil flavor, but it's not strong. I used apples for the filling- I had a couple of pie apples that needed to be used. I did it straight by the recipe except for the addition of a bit of cinnamon to the sugar topping; it worked, actually, a little better than I expected, may try it again with a more standard short crust. As to the crust, might be a good alternative if you have trouble with standard crusts, and somewhat healthier than most, but not something I'll likely do again.
Raba February 8, 2024
This is one of my go to recipes for a potluck. Omg people start fighting over the left over crumbs too.
I usually double the recipe for the base to make it bigger and add more peaches but keep the topping amount the same. Also have used tinned peaches
GJon October 11, 2023
I am no longer avoiding making pies or tarts thanks to this crust! It also works well without parbaking for pumpkin pie.

I found the fruit shines through better when the sugar/topping is halved as the original recipe is a little sweet for me. Other modifications that I tried:
- use starch instead of flour for a less cloudy gel
- add some almond flour to the topping mix to complement the almond extract in the crust
- swap 1/3 whole wheat flour in the crust for a graham cracker type taste (may work better with other fillings)
- for pumpkin pie, use cinnamon instead of almond extract
- add more flour to crust mixture if using a larger pie plate (the crust will be less crumbly)

Fabulous recipe!!
Amanda H. October 11, 2023
Thanks for sharing all these great tips!!
AntoniaJames October 11, 2023
So many great ideas here! I'm looking forward to implementing them (especially, making a pumpkin tart)..

Thank you, GJon. ;o)
Louisa B. September 16, 2023
I made this last night for about the 30th time. Nectarines and plums, 2% milk, and peanut oil because that’s what I had. An easy peasy delicious and flexible tart recipe. I do think the oven temp is a little high
Munna September 10, 2023
This peach tart is a lifesaver for any cook, especially when you're away from your kitchen gadgets. With just a knife, a bowl (or even the pan), you can create this delightful dessert. The dough, a mixture of oil, milk, and almond extract, is pressed into the pan, and there's no need for blind baking. Simply layer the peaches on the dough, sprinkle with a sweet and salty crumble, and let the oven work its magic.

While my mom uses all vegetable oil in her crust, I opt for a combination of vegetable and olive oil. She meticulously peels her peaches, but I take the lazier route. The result may not be identical, but I can guarantee that anyone you serve this to will be more than satisfied.

For more fantastic recipes and culinary inspiration, visit Secret Recipe( Happy cooking!
Diane S. September 6, 2023
I love peaches!!!! I have made this 5 times in the last 4 weeks. Never has it disappointed. The crust is a dream and everything bakes up delicious ! This will be my special go to peach tart for years. Thank you!
caroline0ne September 2, 2023
This is hard to imagine. I have been making this for years and everyone I have served it to, has oohed and awed about it. The only problem I have had was the last time I made it when I loaded it up with five peaches and ended up with way too much "juice". I was able to pour it off easily enough; but learned that I will use fewer peaches. And we all love the crust.
bonnie September 2, 2023
I really wanted to love it after all the fabulous reviews, but I couldn’t. It was easy to make. But the crust just didn’t do it for me (or my guests). It had no flavor. I followed the recipe as directed. The peach preparation was great, I cut down the sugar because my peaches were so sweet on their own. It was worth a try.
Bevi September 2, 2023
Your almond flavoring must be fresh and not old. Try increasing the amount you use.
Chloe August 18, 2023
So easy! My dad owns bees so once it was done, I drizzled a little bit of fresh honey on top! Absolutely delicious!
Erica S. August 12, 2023
I absolutely love this recipe. It makes a wonderful desert, and ok, breakfast. I'm just wondering what fruit to bub in when peaches are out of season, I would love to enjoy it year round.
caroline0ne August 12, 2023
I have found it to be spectacular even with out of season fresh peaches. Haven't tried it with frozen peaches; but the reviews are good for those. It's my favorite dessert year round.
Bevi August 19, 2023
Italian prune plums are amazing.
Shannon H. August 10, 2023
Have made this recipe for years, simple and always delicious. My favorite summer dessert recipe!
Helen July 29, 2023
Have made this recipe several times and it's always a winner!
mejoy222 July 23, 2023
My guests swarmed it and I was lucky to get a sliver taste! People were very impressed with how it looked. When using an 11inch tart pan, I needed 5 peaches - luckily I had bought extra (and 3 were pretty decent sized). Also, instead of using my fingers to spread out dough, I used the bottom of a metal measuring cup - this worked VERY well. I also placed the tart on the floor so I could use my arms to push down. Will make this recipe for another party I am having next week. I accidently cooked it at 350 and noticed that after 35 min when it wasn't ready. I kept it at 350 for another 5 min but then raised the temp to 425 but the peaches started to brown so I figured it was done. Think i'll do it at 400 next time. Convention oven so that'll work.
Terri July 22, 2023
Wonderful dessert. Fresh peaches with almond flavored crust is excellent. I sliced peaches on thicker side and stacked close together which made it even better. Guests enjoyed and I was happy to share the recipe. Thank you for making such a special summer evening dessert recipe.
Amanda H. July 23, 2023
Thanks for giving it a try!
lety-south July 18, 2023
I loved this recipe! And now, I will repeat it for a larger audience (my husband's family), so I am looking for recommendations on how to solve a particular challenge with the crust. The only time I tried this tart, the crust came out crumbly and slightly salty. I followed the recipe with each ingredient as written, but does anybody have any recommendation on how to avoid the crumbly/not very put-together effect in the crust? I don't mind, but my picky family might ...
Amanda H. July 23, 2023
What kind of salt (brand and flake size) did you use? This may help me figure out the salt issue. If the dough was crumbly, I'd try adding another teaspoon of milk to it so it holds together better and isn't as dry.
jeanmarieok July 11, 2023
This was delicious! The crust was perfect and crisp. I left my olive oil in the camper so I subbed butter. Then I realize I had doubled the oil and the butter - so I doubled the rest of the ingredients so the proportion was right, divided it in two parts, made one tart, pressed the rest of the dough out on parchment, sprinkled with brown sugar and cinnamon and baked it for about 18 minutes or so. It was delicious - perfect use for my mistake dough . For the filling, I used peaches and sprinkled a big handful of last season's frozen blueberries over the top. No whipped cream so I stirred a teaspoon or two of sugar into about 2/3 cup of greek yogurt, along with a dab of vanilla and a little lemon zest. Ridiculously delicious. Can't wait to make this again.
Amanda H. July 23, 2023
Sounds like we should all be doubling the dough recipe so we can have a cinnamon sugar pastry on the side!
Nymakeast July 10, 2023
This was quick and easy! My family loved it. I added blueberries. Wish it had a tad more of a crumb topping. The crust recipe really intrigued me so I had to give it a go! So light and tasty. Definitely a keeper!
Amanda H. July 23, 2023
Glad you liked it! And that you added blueberries -- it welcomes most fruits.
Lynn D. July 10, 2023
Found this to be nice and easy to make, but it was cloyingly sweet. Next time I would reduce the sugar in the topping to 1/3 c and try a mix of white and brown sugar to add some dimension. I would also give the peaches a little shot of lemon juice or zest to add a little zip/brightness.
Amanda H. July 23, 2023
You can definitely reduce the sugar -- and mix sugar types. Let us know how your next one turns out!
Stacey P. July 9, 2023
Is the sugar measurement reversed here by accident? Is the larger quantity of sugar supposed to go in the crust to produce a sturdier crust?
Using only 1tsp sugar in the crust produced a very oily soft crust with frankly little flavor. I checked and double checked the recipe many times.
Smaug July 9, 2023
No, that's a pretty normal amount of sugar for a crust. It takes very little to flavor a crust- a pinch of cinnamon, a tsp. of rum and such will be very noticeable. What the author has against sifting I don't know, but stirring won't do the same thing at all- sifting not only does a much more thorough job of mixing, it will also filter out lumps and any foreign objects (this used to be more of a problem than it is with modern production techniques).
Amanda H. July 9, 2023
Hi Stacey -- the sugar measurement for the crust is correct. The olive oil and almond extract should add flavor to the crust, and the salt should underline this. I'm sorry you felt it wasn't flavorful. If the crust was oily, you can add another tablespoon of flour next time. Hope this helps!
Lindsay G. July 8, 2023
I got this same crust recipe from my mom too! It works brilliantly for pumpkin pie too.
Amanda H. July 9, 2023
Great to know this!