Serves a Crowd

Peach Tart

July 12, 2021
72 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.

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.Amanda Hesser

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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.

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  • Maurizio Leo
    Maurizio Leo
  • Rob Herrington
    Rob Herrington
  • Dia Sherman
    Dia Sherman
  • Amanda Hesser
    Amanda Hesser
  • Jennifer Rinde
    Jennifer Rinde
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.

669 Reviews

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.
 
Author Comment
Amanda H. September 27, 2021
So glad you liked it! And I think your idea is a good one.
 
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!
 
Author Comment
Amanda H. September 27, 2021
Thanks for trying it out!
 
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.
 
Author Comment
Amanda H. September 27, 2021
Rob, thanks for all of your comments and support!
 
Marcy September 5, 2021
I made this with the last fresh mangos off our tree. It was easy and delicious. Topped with yogurt whipped with a bit of Koloa rum honey and lime zest. Thanks!
 
Author Comment
Amanda H. September 27, 2021
Sounds delicious!
 
Ann S. September 4, 2021
Made this for my book club. They fell in love, all will be trying this recipe.
 
Author Comment
Amanda H. September 27, 2021
This makes me so happy to hear!
 
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
 
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.
 
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.
 
Author Comment
Amanda H. September 27, 2021
Thanks for sharing this tip!
 
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!!!
 
Author Comment
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
 
Anita O. September 3, 2021
Did you use all purpose GF flour?
 
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.
 
Anita O. September 3, 2021
Thanks for the info. Looking forward to making this tart.
 
Polly J. August 31, 2021
Beyond fantastic. Such a very different recipe for a tarte but amazing and perfect. Just loved it. Made it exactly as described. Thank you, Amanda! And your mother!
 
Author Comment
Amanda H. September 27, 2021
Thank you for making it -- so glad you liked it!
 
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.
 
Author Comment
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.
 
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!
 
Author Comment
Amanda H. September 27, 2021
Thanks for sharing!
 
[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.
 
Author Comment
Amanda H. September 27, 2021
Thanks for giving it a try!
 
Joseph1995 August 22, 2021
made this tart today with 2 large white peaches and my goodness it was delicious!!! The amount of peaches fit perfectly in the tart pan, the dough was so easy to put together and the crumb could not be simpler to use my fingers to mix and sprinkle on top. the tart came out of the over hot and bubbly, totally fantastic. 5 stars from my very picky (food critic boyfriend) who happened to love it with a nice scoop of vanilla ice cream on top. This is without a doubt my end of summer (so many peaches, so little time) go to. thank you for a very quick and easy seasonal dessert!!
 
Author Comment
Amanda H. September 27, 2021
Thanks, Joseph!
 
Dil August 18, 2021
Followed the recipe. This tart has a very strange flavor, it almost tasted like tinned peaches. We did not enjoy this.
 
Rob H. August 18, 2021
Not "strange," but "very strange"? That's strange. You're the only one to say so. You either didn't follow the recipe, you had bad ingredients, or ....
 
Rob H. August 16, 2021
Today I saw a review complaining of the full cup of oil in the recipe. It's a total of ½ cup! This isn't the first review complaining that there's too much oil in the recipe.
 
Lhuffkaer August 16, 2021
I would have to say that this crust recipe is probably the worst I have ever tried. With a full cup of liquid oil the crust is extremely greasy and therefore doesn't hold together well at all. Plus it tastes oily. The remainder of the recipe is good. I will try with a butter-based tart crust instead.
 
Rob H. August 16, 2021
What do you mean "a full cup of liquid oil"? It's 1/4 c of olive and 1/4 c of canola which = 1/2 cup. Did you use an entire cup of oil??
 
EB L. August 16, 2021
Wondered if this could be frozen. I order peaches from the Peach Truck, getting 25#s. I’ve already made a peach & blueberry pie and froze it unbaked. Can I do the same with this perfect peach tart.
 
Author Comment
Amanda H. September 27, 2021
I haven't tried freezing it -- I would worry that the fruit would juice too much when thawing and might make the crust mushy.