Serves a Crowd

Peach Tart

March  7, 2021
55 Ratings
Photo by James Ransom
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

Watch This Recipe
Peach Tart
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Makes one 11-inch tart; serves 8
Ingredients
  • 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)
In This Recipe
Directions
  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.

  • Emrie Tomaiko
    Emrie Tomaiko
  • Rob Herrington
    Rob Herrington
  • Smaug
    Smaug
  • suzannakang
    suzannakang
  • Meredith Shanley
    Meredith Shanley
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.

601 Reviews

Emrie T. March 7, 2021
Simple to make. Beautiful to look at. The family devoured it. Loved the almond
 
JudyH March 3, 2021
I made this tart yesterday and was delighted with the end result! Picture perfect and just delicious! It will be my go to dessert when I want something easy and beautiful for guests.
 
JudyH March 3, 2021
I forgot to mention. I was out of milk so used buttermilk instead. Also a 9" tart pan. My husband ate half of it in one seating! 😀
 
Rob H. January 31, 2021
Mine was good to die for. I was finished before I realized I was using nectarines that I had planned to dehydrate, and not peaches. I've always preferred oil based crusts, which out mothers must have learned from the Betty Crocker cookbook in the 50s. I was sure it was be a flop because the slices didn't lie symmetrically on the pan and were unevenly sliced. But as it cooked (I tented mine with foil) the fruit settled down and the sugar flower mixture spread beautifully across the top. Started bubbling as promised. I do recommend a few drops of lemon juice, as it needs a bit of acid. Also, the "3/4 cup" sugar is way too much IMO. I used a little over 1/2 cup and next time will use 3/8. Peaches are already sweet! Take a bow, Amanda, and don't let the critics here bother you. When you think about the ingredients, anything that goes wrong is operator error.

P.s. I used one of those fancy French tart pans with the removable bottom.
 
Rob H. January 31, 2021
Sorry for the typos abobe ... our "mothers" ... "flour" not flower.
P.s. I added 1/4 tsp vanilla extract to the topping.

I am scared how good this will be when fresh peaches come in season here in Texas.
 
Dia S. January 31, 2021
A worthy study would be why sometimes recipes fail, even for the most experienced cooks and bakers. This has happened to me and all good cooks, and it's a puzzle. Blaming the recipe is not the answer. I love this tart recipe so much, I freeze the last of summer's peaches and make the tart in winter, as I did yesterday, for friends. I freeze the peaches whole and defrost in the fridge. They look awful (brown on the outside) but peel and slice easily. I drain them on paper towel and then snuggle nicely in the tart pan. You still get that yellow rimmed in red. Still delicious!
 
Author Comment
Amanda H. January 31, 2021
Thanks for your comments and so glad you liked this! I'm going to try it with less sugar and a little lemon juice next summer.
 
ATG117 November 26, 2020
I rarely leave reviews and was hoping the negative ones about the crust were wrong, but they weren’t. The bottom crust seemed too crumbly. I added a few extra tablespoons of milk based on a comment I had seen—still seemed off, and it was. The 425 temp was also too high as things browned too quickly. I’m truly perplexed as to how I had such a bad experience when other pple have loved this. Frankly I’ve never baked something that flopped before and consider myself a good cook.
 
Thomas M. November 26, 2020
I had the exact same experience. Worst recipe ever.
 
Author Comment
Amanda H. November 26, 2020
What size tart pan did you use -- was it 11 inch, or was it smaller? I'm wondering if people who had had trouble with the crust are using an 11-inch. I call for an 11-inch but a smaller tart pan removes risk with the crust. Do you think this could have had an affect on the results you had?
 
ATG117 December 1, 2020
Thanks for responding! I used a 10 1/4 inch and unfortunately don’t think that had anything to do with the issue. The consistency of the dough was never quite right and looked nothing like the pics. The oven temp was also a prob. Given that a bunch of people have has the same issue, I think it might be worth having a few people re-test it.
 
Thomas M. December 1, 2020
I completely agree. Sadly, this is an ill-conceived recipe that simply doesn’t work. Pretty much the worst recipe ever.
 
Author Comment
Amanda H. December 1, 2020
I will definitely have our test kitchen retest it when peaches are back in season here. In the meantime, one more question: was the dough dry and crumbly before baking or after? Thanks for your help with the sleuthing!
 
Author Comment
Amanda H. December 1, 2020
Thanks for your input, Thomas. Heard you the first time! :)
 
Rob H. January 31, 2021
You have to lay or tent some foil lightly across the top. It will still brown, and won't burn. Also watch the time
....
 
Debbie L. January 31, 2021
Using a 9” tart pan made the difference for me. Much sturdier crust!
 
JudyH March 3, 2021
I used a 9" tart pan too. It came out perfectly with a sturdy and delicious crust.
 
Smaug November 4, 2020
I decided to try this crust; peaches being a bit thin on the ground in late October I used a slightly precooked mango/walnut filling. The crust came out looking good, and handled well enough to cut a neat slice, but was very crumbly. It's possible that I made some sort of boo boo, but I think the crust may need the juice from the raw peaches to really set; I wonder if anyone has done any experimenting.
 
Debbie L. November 4, 2020
I found the dough very crumbly using an 11 inch tart pan (as recommended) and much more sturdy in a 9 inch pan. Don't know if that will address your issue.
 
Author Comment
Amanda H. November 4, 2020
Hi Smaug -- I think Debbie's advice to try a smaller pan is good. Also, if you want to stick with the 11 inch, and the dough seems crumbly, add another teaspoon or two of milk.
 
anahia October 12, 2020
i am 23 years old. love to cook as a hobby but am no star baker. this is, i am convinced, far and away one of the greatest dessert recipes of all time. i originally chose it after being given far too many peaches to eat; i must have chosen it because of how sparse (in a good way) the ingredients list is. i seem to always have all the ingredients onhand, even when im running low on other grocs.

the first time i made it i was amazed that i had made something so delicious. ive made this crust three or four times now, each time with incredible results; after the pear tree in my backyard dropped a bunch of unripe fruit last week, i thought i'd try again with a new fruit. incredible. i added chopped almonds to the crust this time around and cannot brag enough about the results. my friends think im a genius. my skin is clear. this recipe changed my world.
 
Author Comment
Amanda H. October 17, 2020
Anahia, I'm so happy to hear this recipe has become a breakthrough dessert for you!
 
suzannakang October 9, 2020
I have made this peach tart twice, and both times it was gone in two days. The best thing about the recipe is by far the crust. It is so complementary with the peaches. The riper the peaches the better. I'm sad that peach season is over and we will have to wait for next year to have again. But, we will have something to look forward to!
 
Meredith S. September 25, 2020
Its been ages since I’ve reviewed anything on Food52. I was an original contributor ages ago - hi ladies! I absolutely love this recipe. It’s forgiving (I bake like I cook - a little haphazardly) and delicious. I’ve made it several times - at home, on vacation with few supplies, even camping. It’s the perfect vessel for ripe summer peaches. I’ve both left it alone and made a few adjustments, and it’s always worked beautifully. I like it with whole wheat pastry flour (I use Bob’s Red Mill), safflower and olive oil, and I up the peaches to 4 or 5, plus a little extra topping to which I always add a dash of cinnamon. I have two in the oven as I write this! I can’t wait to try it with Italian plums, pears or apples, and was also going to give it a go with almond flour for my GF friends. Thanks for a real keeper, Amanda and hope all is well.
 
Author Comment
Amanda H. September 26, 2020
So great to hear from you, Meredith! We hope you'll come back more often! Thanks for sharing your experience with this tart and hope the two you had in the oven turned out well!
 
Sally September 14, 2020
Love this recipe. So easy and delicious. Have made it weekly and shared with friends.
 
rutlamb1 September 9, 2020
this is the loveliest of recipes. I've made it about 4 times now and each time the tart comes out really well. I've made the following adjustments: I found that crust to be very crumbly the first time so now I add just a little more oil and a little more milk (to be fair, half and half because of a lack of whole milk in my fridge). The crust holds together much better with that little bit of extra fat. I also bake longer - 45-55 minutes. It could be an oven issue on my end but it's always needed the extra time. And....that's it. Many thanks to Amanda for sharing this delicious recipe. I'm looking forward to making it with plums soon and then apples.
 
Author Comment
Amanda H. September 10, 2020
Thanks for sharing your adjustments!
 
Jennifer R. September 8, 2020
I have made this recipe many times, it is a favorite. I have now used, peaches, nectarines, apples, and now blueberries. This is a no fail recipe and so delicious!
 
Mary A. September 7, 2020
Absolutely fabulous recipe- so easy, so good. I’ve made it several times, last time I replaced 1/4 cup of all purpose flour with whole wheat, and everyone loved the texture of the crust. I might try replacing 1/2 C with whole wheat next time. Also added some chopped pecans to the topping. Can’t wait to try with apples, cinnamon and lemon zest.
 
Author Comment
Amanda H. September 10, 2020
Thank you — going to try the whole wheat flour.
 
C-A September 5, 2020
I made this with summer perfect nectarines which I had bought a box of and froze earlier this summer. My nectarines were akin to canned peaches in texture - ooey gooey - and were practically brown but were still so delicious. I've never made a tart but have always wanted to. This came out very well considering I'm in a vacation rental with an oven and equipment I've never baked with before.
Everything was just as easy as promised.

I decided to alter the recipe after reading some of the earlier comments.

1. I added an extra tbsp of flour as recommended since my nectarines were falling apart and were very juicy.
2. I reduced the sugar by 1/4 c. for the topping as I do not prefer super sweet desserts.

In retrospect I believe I should have left the flour and sugar as indicated in the original recipe. The flavor was great but the extra sugar would've been welcome.
 
Jen September 4, 2020
This was SO easy and SO beautiful and impressive. Our friends couldn’t believe I didn’t buy it from a bakery. The skins on the peaches add to the beauty of this tart. One change I made (other than cheating with frozen pie crust dough I needed to use) was adding a teaspoon of cinnamon to the topping. I’m sure it would be delicious without it, but I LOVE my cinnamon! A scoop of delicious local vanilla ice cream paired perfectly!
 
Author Comment
Amanda H. September 4, 2020
Love this! Hope you'll try making the crust next time, because it's so easy you won't believe it.
 
Jen September 4, 2020
I will this weekend! I cleaned out my freezer and needed to use the crust I had. Thanks!
 
vazquezstella September 3, 2020
i made this last night and it was amazing!
my husband asked if i can make it with apples as well? if so, which apples should i use?
 
Author Comment
Amanda H. September 3, 2020
Golden delicious or honey crisp would work well -- slice them thinly.
 
Dorothy K. January 16, 2021
Hi Amanda! Can’t wait to try this — but it’s January, even in California. 😉I’m an enthusiastic but not intuitive baker, so I’d really appreciate tips on using apples or berries. Do you need to peel the apples? Thanks — love your videos!
 
Debbie L. August 29, 2020
I made this recipe last weekend and it was delicious and easy for anyone who considers themselves a non- baker. I am getting ready to make it again and realize the recipe doesn’t specify that the peaches should be peeled. I assume they do?
 
Author Comment
Amanda H. August 29, 2020
No need to peel them!
 
Cypripedium August 29, 2020
I've never peeled them when I've made this tart. If the peaches have a nice blush, I think it adds to the look of the finished product.
 
kellyson August 26, 2020
Wow! This is a keeper - the salt is delightful! Note to everyone, this is an amazing vehicle for those gorgeous peaches you ripened on the windowsill for days only to find out they were mealy....
 
Author Comment
Amanda H. August 29, 2020
:)
 
Lina August 24, 2020
Incredibly delicious and so simple/easy to make. I did use all olive oil and cut the sugar to 1/4 cup and 2 tablespoons. I don't like overly sweet desserts and this turned out perfectly sweet. This will be my go-to recipe for fruit tarts-- thinking of using apples in the fall and adding some cinnamon, etc.
 
Susan August 22, 2020
This. Was. Fabulous! I may never make a regular peach pie again. I had my doubts about the crust, but it was perfect with the peach filling—I used 1/4 cup plus 2 tablespoons canola oil and 2 tablespoons olive oil. Added a couple of extra teaspoons of flour to the crumb topping. Absolute perfection! Thank you so much for this great recipe!
 
Author Comment
Amanda H. August 22, 2020
So glad you liked it, Susan!
 
Joy August 22, 2020
Just made this to use up some ripe peaches! So easy and so good! I am sure I will make this again.
 
Author Comment
Amanda H. August 22, 2020
:)