Peach Tart with Almond Crust

By • July 8, 2013 1 Comments

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Author Notes: Recipe from Betty Rosbottom's Big Book of Backyard Cooking. A household favorite, I make this at least once a summer and it is a hit with every crowd! Gabriella


Serves 6-8

Almond Crust

  • 6 tablespoons Unsalted butter (chilled and diced)
  • 3/4 cup Sliced almonds
  • 3/4 cup All-purpose flour
  • 6 tablespoons Granulated sugar
  • 1 Egg yolk (beaten)
  • 1/4 teaspoon Vanilla extract

Peach Filling

  • 2 tablespoons Peach preserves
  • 6 tablespoons Almonds
  • 1 1/2 pounds Ripe, not mushy, peaches peeled and sliced
  • 3 tablespoons Granulated sugar
  • 2 tablespoons Unsalted butter, diced
  • 1 pint Vanilla ice cream (optional, but highly recommended!)
  1. Butter a 9 inch tart pan with a removable bottom (I used a spring form pan and it worked just as well)
  2. Coarsely grind almonds in food processor, add flour and sugar and process until nuts are finely ground
  3. Add butter and pulse until combined
  4. Pour egg yolk and vanilla and mix until large clumps are formed
  5. Press dough evenly onto bottom and cover and freeze for 30 minutes
  6. Bake at 375 degrees until golden brown about 15- 20 minutes and pierce bottom with a fork if crust bubbles. Remove from oven and cool crust 5- 10 minutes.
  7. Spread preserves evenly over bottom once crust has cooled for 5 minutes.
  8. Coarsely chop 4 tablespoons of the almonds and sprinkle across bottom of tart
  9. Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar and then lemon zest
  10. Dot with butter and sprinkle remaining 2 tablespoons almonds over top
  11. Bake until peaches are tender, about 35 minutes.
  12. Tart is best served warm or room temperature (my preference is warm) with ice cream, if desired.

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