Serves a Crowd
Peach Tart
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781 Reviews
DM
August 18, 2024
This peach tart was easy to make and baked up beautifully . Amazing flavor and texture !! Crust was delicious , l might cut back the almond extract a bit next time . This is a winner recipe !!
kathygreene
August 9, 2024
Such a great recipe! Whenever I have made this and shared with a group, it has been devoured—I often don’t get any, it goes so fast.
I have a question, though. I’d like to make this for guests, one of whom is vegan. I am good with subbing in almond milk in the crust, but what might sub for the butter? (I know I could buy vegan butter, but I’d prefer to use something I already have.). Thanks!
I have a question, though. I’d like to make this for guests, one of whom is vegan. I am good with subbing in almond milk in the crust, but what might sub for the butter? (I know I could buy vegan butter, but I’d prefer to use something I already have.). Thanks!
kathygreene
August 9, 2024
Thanks, Smaug. Thinking I will try cold coconut oil, since I already have it.
Central P.
August 9, 2024
Hi Kathy G, I make this and all recipes vegan and gluten free. With great success ! Earth balance vegan butter sticks or tub, are ok. I don’t know what you already have, but I’ve also used a lemon flavored olive oil. You can try a neutral oil like grape seed or sunflower seed oil. It was good but the crust was dryer, I make homemade oat milk and use it, prior to that I used almond milk. Both are delicious. Hope that helps.
Joan M.
August 5, 2024
This pie, with good peaches, is delicious and easy. I used 4 medium sized peaches and next time I'll use 5. An 11. inch tart is a lot of space to fill up so I can't understand why the recipe calls 3. Also - the dough for the crust did not hold together well. I added a little water but it was still not sticking together. It was fine in the tart pan but I had to smoosh it in pretty roughly. I will definitely make this again. It was easy and scrumptious. I used local organic farm peaches.
Helen
August 4, 2024
I've reviewed this a few years ago and I have made it many times. This is a very good reliable recipe that turns out every time I make it. In terms of what other commenters have said, it is important to check your oil- but you should be checking oil any time it's called for. Once it's gone off, throw it out. The other factor that can make a big difference is the kind of flour you use. I've noticed that other items turn out very differently depending on the brand of all-purpose flour I use, probably (I've been told) because they are milled different amounts of time. Based on the brands available to me where I live, I get consistent results from King Arthur unbleached all-purpose flour. (This isn't an advertisement, just sharing my experience).
Smaug
August 4, 2024
King Arthur is kind of an outlier as far as AP flour; with it's high protein content (11.7%), as well as the addition of malted barley flour, a gluten enhancer, it's really more like bread flour than your usual AP. I prefer Gold Medal bleached AP flour for pastry making and the like.
cosmiccook
September 2, 2024
As we say in New Orleans, YEAH YOU RIGHT SMAUG! Stella Parks goes into detail (as you point out above) https://www.tastingtable.com/1190164/why-it-pays-to-stick-to-the-same-brand-of-all-purpose-flour/ https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe. If its good enough for the Pastry Wizard, its good enough for me!
jenkaa55
August 3, 2024
Best summer dessert EVER! I make 1 1/2 batch of the crust, so it’s a bit thicker and easier to get pressed into the pan. Absolute perfection!
caroline0ne
August 3, 2024
That is a great idea. It is my most successful dessert ever. People ask me to make it for them; and I will make the extra crust from now on.
Aloha G.
August 4, 2024
That is a very good thought since I struggle spreading it out in the pie dish. Will give it a go. thanks for the info.
Susi
August 3, 2024
I would suggest that people make sure they are using FRESH oils when making this recipe, I always buy new vegetable oil and olive oil when I make this. I did a smell test on the veg oil in my cabinet and it was blech because it sits so long at my house. I made this tart on Monday for my book group and everyone loved it and there wasn’t a crumb left. I’m making it again tonight for mom’s birthday and serving with homemade peach ice cream.
Chef D.
August 3, 2024
Used olive oil and canola as recipe said. The canola oil actually gave the tart a fish oil taste. I feel like I wasted perfectly good peaches that would have been best enjoyed in a bowl alone.
I can’t think of a recipe I’ve been more disappointed in, in my life (it pains me to say). What an utter waste of time, and ingredients.
I can’t think of a recipe I’ve been more disappointed in, in my life (it pains me to say). What an utter waste of time, and ingredients.
Aloha G.
August 4, 2024
It could very well be your oil has turned rancid. It doesn't take long for oil to turn.
Chef C.
July 26, 2024
Give it another try FG! This is one of those fleetingly good recipes, eat it quickly. After it gets oily and not very appetizing. Decent Olive oil is a must
Flygirl
July 26, 2024
I am no novice and make a similar apple tart several times a year in the fall, so I jumped right into this recipe. It was oily (no to using vegetable oil!) and too crumbly to stay in tact when cut to serve. It was a hot mess that was heavy and smelled like veggie oil. Ick. I’d sub butter for sure if you are going to try it out.
rlaureto
July 12, 2024
The second time I made it. I pushed the crust down a little smaller this time. The peaches were sliced according to the recipe. I used 4. I baked it in a breville smart oven 30 minutes. Turned put beautifully. So easy and so good. Wish i could post a picture it turned out so pretty who wants to cut it 😂
Megumi K.
July 8, 2024
I loved making this recipe, the crust was easy, although I prefer a more thicker crust, so think a smaller 9inch tart pan maybe better for this recipe. Also would reduce the amount of sugar coating, it was great but I really think it depends on how sweet your peaches are. But overall enjoyed this recipe and served it with churned vanilla ice cream instead of whip cream. Family loved it.
katebbaking
July 3, 2024
Made this tart for a family celebration and everyone raved. The fact that it was so easy is a bonus!
Aloha G.
July 3, 2024
This has become my "go-to peach recipe" during our fabulous peach season here in South Carolina. I can't remember making this when it hasn't been perfect. One addition I have made is more almond extract to the crust to complement the peaches. It's the perfect summer dessert.
Lisa B.
June 23, 2024
I made this exactly as written and it was so easy and came out delicious. The crust is a little bit crumbly but the flavor is perfect. Great way to use extra peaches. I will definitely make this again.
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
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!!
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!!
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)
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(https://secretrecipebd.com/). Happy cooking!
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(https://secretrecipebd.com/). Happy cooking!
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