Serves a Crowd
Peach Tart
Popular on Food52
719 Reviews
Glittergirl51
October 13, 2022
This was very easy to make and it was DELICIOUS!!!!!! The little hint of almond in the crust is a nice touch. Everyone loved it!
petua61
September 5, 2022
I had to add extra liquid to the crust, otherwise it was super dry and hard work lay out in the pan. But it tasted really nice. Had two other problems: the sugar didn't melt in the oven at the temperature for 30 mins and any longer it would have been burnt. But that was on convection so maybe too hot for too short a time. The big problem, though, was that it was so juicy and the juices never set up--just ran out on to the pan/plate. Peaches were fresh and delicious but not overripe. Everyone liked it and it tasted great, but would like to make it again without those kinks.
Andsoitwas77
September 4, 2022
The ease of making this peach tart dessert caught my attention.
Although it was good, next time I will double the topping and mix the fresh peaches with the topping, fill the crust, then bake it. I did reduce the sugar by 1/3. My peaches were so sweet to begin with from the farm down up the road. Yum.
Although it was good, next time I will double the topping and mix the fresh peaches with the topping, fill the crust, then bake it. I did reduce the sugar by 1/3. My peaches were so sweet to begin with from the farm down up the road. Yum.
Mapman
August 16, 2022
A friend returned from Southern PA with ripe peaches as big as small cantaloupe. One made a full tart. We were out of olive oil, but had tons of butter, so that's what I used. My partner nearly scraped the design off the heirloom Syracuse China I inherited from my late mother. I am betting that the remainder of the tart will be gone by the time I get up tomorrow morning. If you value your heirloom China, serve this on paper plate. BTW, I topped it with limoncello Gelato.
[email protected]
August 15, 2022
This is the best peach tart I have ever made. I did add a little cinnamon to the top of the sugar mixture just before putting in the oven (I love peaches and cinnamon together). I will definitely be making this again! Thank you for sharing such a wonderful recipe
Chef C.
August 8, 2022
Yet again I will declare this the best peach tart I make. If you want a crisper crust just bake it a bit longer. I will say that this is a one time only recipe, meaning it’s best one day and doesn’t keep well beyond that. So serve it at your next dinner party and eat it all, not a huge challenge for us at least!
cyssf
August 8, 2022
My issue is the flavor of the crust (I used vegetable oil and maybe a different oil would improve the flavor) and the texture which was crumbly. Comparing it to my usual peach tarts/pies/cobblers I much prefer a butter/shortening crust with it's flakiness and structure or a cobbler which is just as easy. I gave away the entire tart. I make several types of crusts for tarts and this was my least favorite.
Elbogen27
August 19, 2022
Did you use 1/4 c olive oil in the crust or just use 1/2 c of one kind of oil? I just ask because this crust is the most delicious crust I’ve ever had and I feel bad you’ve been deprived of this. I bake a lot and this is possibly everyone’s favorite recipe. Part olive oil is essential. (I also use a non-dairy coconut-almond cream instead of milk but I doubt this makes such a difference.) It is incredibly crumbly - I don’t ever remove it from the bottom or the 2-part tart pan - but I kind of enjoy it in this recipe, maybe because it’s so flavorful.
cyssf
August 19, 2022
I used both the olive oil and some vegetable oil I had. Everyone keeps raving about this crust so maybe I'll give it one more try but of all the crusts I make (shortbread, graham cracker, butter/crisco, butter/crisco/vodka, all butter) it was my least favorite.
Amanda H.
August 30, 2022
Hi cyssf, thanks for your notes. It is a delicate crust but shouldn't fall apart -- when you mix it together, is it damp or dry?
cyssf
August 30, 2022
Wow, replying yourself!! Hi Amanda. I first want to say I use to read you all the time on the NY Times and generally enjoy your recipes. When I mixed it together it was damp, like other crumb crusts made from shortbreads or graham crackers. I suspect part of the problem was the oil I used - may have been a little old and off flavored. But the texture was as I described....when we tried to cut it into slices it fell apart. I finally scraped it all into a take out container for a neighbor who was trying it with us that night - he still liked it and ate it as a crumble. I make a lot of pies and tarts and generally I can slice what I make into serving wedges :) I try out a lot of pie/tart recipes looking for the perfect crust.
Amanda H.
August 30, 2022
Hi cyssf -- I wonder if adding 2 more tablespoons flour would help stiffen it up. Humidity doesn't help this crust, in case that's an issue where you are. When I make this tart in Brooklyn, the crust is always more crisp than it is when I make it on Long Island. Thank you for trying out the recipe, and I'm sorry it wasn't what you hoped it would be!
cyssf
August 30, 2022
I live in SF but made this tart up at our ranch in Placerville which is very very dry and hot. Given all the praise and your responses I'll give it one more try. Extra virgin olive oil is pretty strongly flavored, so I guess I'll have to find another olive oil.
cyssf
August 30, 2022
So I tried it again today in my SF kitchen. This time I was very careful to taste my olive oils and chose the mildest one. I used a newly opened bottle of canola oil. I would say the flavor was better but the texture is still very tender and crumbly and still fell apart when I cut a slice to try. I guess this style of crust is just not to my taste. But thanks for the suggestions. I did like the almond flavor in the crust though.
Amanda H.
August 30, 2022
Thank you for trying it again! I'm sorry it's not for you, but really appreciate you giving it so many chances!
cyssf
August 7, 2022
Kind of a waste of great farmers market peaches. The crust was meh. Next time I'll bother to make a real crust and if I want something faster make a cobbler.
jean
August 7, 2022
This was delicious! I cut the sugar in half (3/8 cup) and it was still plenty sweet. Otherwise I followed the recipe as written. The almond extract in the crust is nice. The crumbly crunchy topping is a good contrast to the soft baked peaches.
My advice- fit as many peach slices as you can in the crust because they really bake down. And for heaven’s sake, as Amanda says, don’t peel them. The peels add such wonderful color.
This is a keeper!
My advice- fit as many peach slices as you can in the crust because they really bake down. And for heaven’s sake, as Amanda says, don’t peel them. The peels add such wonderful color.
This is a keeper!
Mary A.
August 7, 2022
I’ve been making this for a few years now, it’s my mid to late summer go to and everyone loves it. Last weekend I tossed some pie cherries in a little sugar and filled in any of the negative spaces between the peaches, also used half brown and half white sugar- it was very good. Next time I’ll try raspberries with the peaches, also thinking about using plums. What a great recipe to experiment with! P.S have been using convection bake at 350- rotating the tart half way through, the top of the tart gets caramelized.
Jc
August 4, 2022
Could this be assembled, then frozen prebake?
Dia S.
August 4, 2022
Probably not a good idea. Frozen peaches give off a lot of liquid as they thaw and I think the fabulous tart would turn into a soggy mess. I have successfully used sliced frozen peaches for this tart in winter, but I thaw and drain the peaches on towels before assembly. I suppose you could try baking the assembled tart, then freezing, but I haven't done that.
mlledaffodil
December 21, 2022
You can freeze the unbaked crust then fill &bake straight out of the freezer
Dannyfrank226
July 11, 2022
Wonderful! I made this last night. I. Followed your directions exactly. Came out perfectly. I have a get together with family this weekend. So this was my experiment to make sure I would bring this. I will! However, the mad scientist in me, loved the fact that you gave me a recipe that I can play with in the future. Thank you, I sincerely appreciate the lesson.
Amanda H.
July 11, 2022
Glad to hear it! Hope you'll let us know about any good variations you make.
Linp182
June 18, 2022
This simple recipe was so good!! I only used 1/2c sugar and subbed butter for the canola oil. I didn't have almond extract so used vanilla instead. Baked for 40 min, cooled for 20 min (longest 20 min ever!), enjoyed with a scoop of vanilla ice cream. Delicious!
Amanda H.
July 11, 2022
Thanks for sharing what ingredients you used and letting us know they worked!
RondaHusereau
June 3, 2022
Love this recipe! I'm going to try it with many different fruits this summer. Especially waiting for local pears! ❤️
Ellie
May 7, 2022
I’ve made this recipe at least 4 times and it’s always delicious. You should adjust sugar for ripeness/sweetness of fruit used. I love making this with fresh apricots!
Daisy202
January 10, 2022
Terrible!
Waisted food for TWO tarts went to the garbage. TOO MUCH sugar in feeling did not melt at all. Extremely disappointed and sad me and my family and friends were left without tarts and food on Sunday eve.
Waisted food for TWO tarts went to the garbage. TOO MUCH sugar in feeling did not melt at all. Extremely disappointed and sad me and my family and friends were left without tarts and food on Sunday eve.
Amanda H.
January 10, 2022
Happy to try to trouble shoot here if you share more detail about the issues you ran into. Also, wondering where your peaches came from in January -- sometimes, if they've had to travel far, they're not the juiciest peaches and this may have affected the filling.
Rob H.
January 10, 2022
Trying to visualize TWO peach tarts in the "garbage" .... Horrors.
Anyway, I and others here reduce the sugar in the recipe by half because I could tell at a glance that the original recipe would be too sweet for me. But we're all different. Do try it again, one tart at a time. We should all strive to reduce the number of terrible peach pies in the garbage.
Anyway, I and others here reduce the sugar in the recipe by half because I could tell at a glance that the original recipe would be too sweet for me. But we're all different. Do try it again, one tart at a time. We should all strive to reduce the number of terrible peach pies in the garbage.
Daisy202
January 13, 2022
You can get peaches at any grocery store in CA 24/7/365.
I adjusted the receipt’s technology for filling: melted butter with only 1/2 regimented sugar and flower, then poor the mixture on top of pears. That works well.
I adjusted the receipt’s technology for filling: melted butter with only 1/2 regimented sugar and flower, then poor the mixture on top of pears. That works well.
Linp182
June 18, 2022
My sugar topping was less melted than what was shown in the pic too. I'm glad I only used 1/2c sugar, I think with 3/4c sugar it would've been too much unmelted sugar for me too. I used cane sugar so the unmelted sugar crystals kind of gave it a nice crunch.
David
July 3, 2022
No you can't get great or any peaches here in Cali all throughout the year. If you do, imported and not the ones I grow, off my tree. Fresh, juicy and sweet. The imports don't compare.
nwg
October 26, 2021
I made this post fresh peach season with the following substitutions - 1/2 cup whole wheat flower for 1/2 cup of the AP flour, almond milk for the milk and 1/4 cup melted butter for the canola oil. I loved the subtle almond taste in the crust. I sprinkled cinnamon and nutmeg on the peaches. I will definitely make this again and use apples and substitute brown sugar. Thanks for sharing this recipe.
Kathleen L.
October 14, 2021
What would happen if I used frozen peaches?
JudyH
October 14, 2021
I have used both fresh and frozen and haven't found much difference. Both were delicious!
Dia S.
October 14, 2021
I have made this with frozen peaches. To eliminate excess moisture, consider letting them drain on a paper towel lined sheet pan before assembling the tart.
Moe
September 14, 2021
This recipe is delicious as written! Next time I may increase the dough by 1/2. I used an 11" tart pan and was able to make it fit but it was very thin. I was worried that it would be too thin but it turned out great. Delicate and delicious.
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