Serves a Crowd
Peach Tart
Popular on Food52
684 Reviews
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.
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.
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.
Sondra
September 12, 2021
Turned out beautifully! Delicious and so easy to make. :-) I replaced the oils with 1/2 c of softened butter and added an extra teaspoon of sugar just because. Can't wait to make it for my next potluck! Folks will be impressed! Thanks for sharing this super recipe!
Adrienne
September 6, 2021
OMG, this was delicious!!! Very delicate, but oh so fine! I only mixed 1/2 cup of sugar in with the peaches instead of what the recipe called for; it was plenty sweet with my in season peaches. 😋
Rob H.
September 8, 2021
Quite a few of us commenters have reduced the sugar in the recipe. 40 years ago, I might have preferred more sugar. I guess taste buds change over time.
Smaug
January 10, 2022
They may change back- most of my adult life I have been a consistent reducer of sugar in recipes (of course that's a real term), but here in my dotage I find myself more inclined toward apple pies with crumble toppings, Danish with sugar glazes and suchlike stuff. But I eat it in smaller quantities than earlier.
Stella
September 4, 2021
The Results of this recipe are wonderful, but please be aware that the recipe is written badly. The ingredient list conflates what should be several different mixes in different bowls. The paragraph part is correct and doesn't confuse. I have made it twice and think it is a fantastic recipe, but beware that the list is confusing.
Jennifer R.
September 4, 2021
I agree. I've almost made mistakes every time I've made this recipe. And, I love this recipe...but it is confusing.
Rob H.
September 4, 2021
"Badly"? No. The instructions are clear, and it sounds like you had a good result. Great. I think the argument is that the two tbsp. of flour used in the topping (just for example), should have been listed (in the ingredients list) separate from the 1.5 cups of flour meant for the crust. Maybe, but that just takes more space. When you read the directions, it makes it plain that only 1.5 cups of flour go in the bowl for the crust ingredients. So those two remaining tbsp. must go somewhere else, and the directions explain where. Paul Prudhomme might have said "1.5 cups + 2 tbsp. flour, 'in all', or 'divided' ", to give the cook a heads up that the flour goes in two different places. That's very nice, I guess, but annoying and unnecessary if one reads the directions.
~ The Unlikely Defender
~ The Unlikely Defender
Central P.
September 5, 2021
I agree with Rob H here. This recipe is well written. Not confusing at all, if you read it carefully, and are used to recipes the state plus _T of flour or sugar, a recipe always tell you where to put the plus ingredients. I have found it helpful to use the print option and screen shot into photos on iPad. This way you can look only at the recipes ingredients and instructions. Perhaps that will help others.
I’m making it agin today ! My peaches are too fragrant and luscious to waste on any other recipes.
I’m making it agin today ! My peaches are too fragrant and luscious to waste on any other recipes.
Joanne
December 19, 2021
Not to mention that recipes are always written like this one is written. It’s just a matter of following directions. I had a teacher in 6th grade who passed out a test and told everyone to read the directions carefully before starting the test. The directions said don’t answer any questions and you’ll get an A. Most of the class answered the questions and flunked the test. Lesson learned.
Denise S.
September 3, 2021
I've made this at least 3 times now and I love this recipe. I would like to add though that today I used an 11.5" tart pan and prior times I used a 9" pan. I had to increase the dough recipe by 1/3rd to get it to cover the larger pan. Just thought I'd mention that; for in the future I'll stick to the smaller diameter pan. So easy and delicious!!
Central P.
September 3, 2021
Hi Denise. I’m so happy that you posted this. I too have a larger tart pan. 11.5, the first time I made it there was barely enough dough to cover the side, making it more difficult to remove. The Second time, I added more flour and liquid. We decided the second recipe was better than the first. Also a reminder for those who wish to try gluten-free flours, they do require more liquid, as to how much? it’s best to go by touch and feel, Depends upon the humidity and the flours blends used. I’ll repeat again thanks to Amanda & to all who share their knowledge and experience.
Lina
September 1, 2021
I made this last year, it was so good!!! I used only olive oil and cut back on the sugar. My parents have a large harvest of white peaches this year. I made it a few days ago, using whole wheat flour from a local mill here in Pennsylvania. I used a combination of avocado oil and olive oil for the crust. It's what I had on hand and it was delicious. IA tablespoon of sugar was plenty in the topping. The crust is still crisp on day 3 in the frig!
I want to make a version of this for Thanksgiving with seasonal fruit. I'd love to make a pecan tart with this crust, I'll have to research some recipes. I'd like to find a recipe not as sweet as traditional pecan pie.
This recipe is a favorite, so easy and yummy!!! I'll be making it for years to come!!!
I want to make a version of this for Thanksgiving with seasonal fruit. I'd love to make a pecan tart with this crust, I'll have to research some recipes. I'd like to find a recipe not as sweet as traditional pecan pie.
This recipe is a favorite, so easy and yummy!!! I'll be making it for years to come!!!
Amanda H.
September 27, 2021
So glad you're happy with the recipe -- let us know if you figure out a pecan version!
Central P.
September 1, 2021
Such a delicious recipe! I did tweak it to be gluten-free and plant based. I have a lemon olive oil, been looking for recipes to use it in, 1/2 of that + 1/2 neutral oil. Hazelnut milk instead of whole milk. Maple sugar crystals instead of white sugar. This crust is super easy and flaky. The lemon oil was a nice balance to the peaches sweetness. Reminds me of one on David Lebovitz recipe for Frangipane tart. This one is a winner and a keeper. Thank You Amanda
Central P.
September 3, 2021
Hi Anita, I used Bob’s Red Mill 1 to 1 flour, the blue bag, I’ve found that is best for sweet pastry. The red bag BRM, all purpose is better for savory baking like Vegan plant based vegan cheese puffs or tomato tarts, and homemade crackers.
jwyatt
August 29, 2021
I've made this 4 times, varying the filling ingredients slightly each time. Raves from everyone who's tasted it. I would like to think it's because of all the LOVE in the dish, ha!
Central P.
September 3, 2021
Hi jwyatt, if you don’t mind sharing, what varying fillings have you tried? I’m looking toward autumnal fruits, figs, pears, apples, maybe quince if my tree produces enough. ;) Do you add cinnamon?nutmeg? Warm spices ? Thanks
Maurizio L.
August 29, 2021
This was such a treat. I used a long rectangular tart pan and just adjusted the amount of dough for crust as necessary (reduced just a bit). I used the full 1/2 cup of oil, but it was necessary because I substituted out half of the flour for whole wheat. This was such an easy tart to make but it was so good with fresh peaches from the garden.
Amanda H.
September 27, 2021
Maurizio! So nice to see you here in the comments, and I'm honored that you tried one of my family recipes!
Irene
August 27, 2021
Delicious! I used a 9” tart pan. Made exactly as directed and my family of four are it in one sitting.
And FYI the crust recipe uses 1/2 C of oil not 1 C. Not sure why some reviews refer to 1 C but I imagine the crust would fail with twice as much oil.
And FYI the crust recipe uses 1/2 C of oil not 1 C. Not sure why some reviews refer to 1 C but I imagine the crust would fail with twice as much oil.
Irene
September 15, 2021
Made it again with plums and a few other changes with fantastic results.
Used water not milk in the crust.
Used some whole rye flour in the crust.
Decreased sugar in the filling.
Delicious!
Used water not milk in the crust.
Used some whole rye flour in the crust.
Decreased sugar in the filling.
Delicious!
[email protected]
August 23, 2021
I made this tart yesterday with a friend. We each had a different size tart pan. The recipe came out great for both of us. I went a little shy on the oil. My friend did not. Both came out really good. Next time I might back off on the sugar a little since the peach’s we used were very sweet. This was super easy and even my boyfriend who is not a big desert person loved it.
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