Serves a Crowd

Peach Tart

July 12, 2021
96 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.

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  • Chef Carlos
    Chef Carlos
  • Amanda Hesser
    Amanda Hesser
  • Dia Sherman
    Dia Sherman
  • Rob Herrington
    Rob Herrington
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.

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.
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.
Amanda H. August 30, 2022
Fingers crossed! Keep me posted.
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!
mlledaffodil December 21, 2022
I use refined coconut oil—my family loves the flavor
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!
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.
Tamara August 7, 2022
Luv the carmelizing tip. Will have to try that.
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.
Jc August 5, 2022
Thank you
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! ❤️
Amanda H. July 11, 2022
Thanks -- and pears should work well!
Tamara May 13, 2022
What a treat this is. Easy to make and lovely to not have to roll a crust. Used 5 fresh, very ripe and tasty peaches in a 11” tart pan. Husband is still raving about it a day after it’s gone.
Amanda H. July 11, 2022
Glad you enjoyed it!
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!
Ellie May 7, 2022
Also I’ve used oat milk instead of whole milk and it’s come out fine
Amanda H. July 11, 2022
Great tip -- thanks for sharing.
Helen April 16, 2022
Loved this recipe. Would it work with rhubarb?
Amanda H. April 16, 2022
Yes it should work! If your rhubarb is juicy, add an extra half tablespoon of flour to the topping.
Helen April 17, 2022
It worked perfectly, thank you . Must have been good as everyone had seconds!
Amanda H. April 17, 2022
So happy to hear this -- thanks for reporting back!
Daisy202 January 10, 2022
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.
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.
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.
Amanda H. October 26, 2021
And thank YOU for sharing your tips!
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.
Amanda H. September 27, 2021
So glad you liked it! And I think your idea is a good one.