This Easy Homemade Peach Tart features juicy peaches tucked into a flaky crust that just melts in your mouth. It’s a lovely dessert that highlights summer’s best flavors!
If you’re like me, making tarts can feel fancy, but this one is super simple! I love how the sweet peaches shine through, especially when served warm with a scoop of ice cream. Yum! 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This gives the crust its structure. If you want a gluten-free option, try using a gluten-free flour blend. I find that cup-for-cup substitutes usually work well!
Unsalted Butter: Cold butter is key for a flaky crust. If you’re dairy-free, coconut oil can be a great substitute as it provides similar richness. Just keep it cold too!
Peaches: Fresh, ripe peaches are ideal for flavor. If peaches aren’t in season, you can use nectarines or even canned peaches drained well. Frozen peaches work too, but be sure to thaw and drain them to avoid sogginess.
Granulated Sugar: This helps sweeten the filling. For a healthier twist, you can substitute brown sugar or honey. Adjust the amount based on the sweetness of your fruit!
How Do I Make Sure My Crust is Perfectly Flaky?
The key to a flaky crust lies in the butter and the mixing method. Here’s how you can get it just right:
- Keep everything cold! Use cold butter and ice-cold water to prevent the fat from melting before baking.
- Don’t overmix the dough. Mix until just combined to keep the butter chunks intact. This creates steam during baking for that flakiness.
- Chill the dough. Refrigerating it for at least 30 minutes helps relax the gluten and keeps the crust tender.
Remember to roll out the dough gently and don’t worry about it being perfect. The rustic look adds charm!
Easy Homemade Peach Tart with Flaky Crust
Ingredients You’ll Need:
For the Flaky Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice-cold water
For the Filling:
- 4 to 5 medium ripe peaches, peeled, pitted, and thinly sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon lemon juice
For Assembly:
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar or turbinado sugar (optional, for sprinkling)
How Much Time Will You Need?
This Easy Homemade Peach Tart takes about 20 minutes to prepare, 40 minutes to bake, and involves cooling time before serving. Overall, you should set aside about 1 hour and 15 minutes to enjoy this delightful dessert from start to finish!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the all-purpose flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized bits. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
While the dough is chilling, prepare the peach filling. In a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, cinnamon (if you’re using it), and lemon juice until combined. Set this bowl aside to let the flavors meld together.
3. Assemble the Tart:
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a baking sheet lined with parchment paper. Arrange the peach slices over the dough, leaving about a 2-inch border all around.
4. Fold the Edges:
Now it’s time to make it look lovely! Gently fold the edges of the dough over the peaches, creating pleats as you go to make a rustic border. It doesn’t need to be perfect; that’s part of its charm!
5. Add Butter and Egg Wash:
Dot small pieces of unsalted butter over the peach filling. Then, brush the exposed crust with the beaten egg to give it a nice golden color when baked. If you’d like a little extra sweetness and crunch, sprinkle the coarse sugar over the crust.
6. Bake:
Bake the tart in your preheated oven for 35 to 40 minutes, or until the crust is golden brown and the peaches are bubbling. Your kitchen will smell amazing!
7. Cool and Serve:
Once baked, let the tart cool slightly before slicing into it. For an extra indulgent touch, serve it warm with vanilla ice cream or whipped cream. Enjoy your delicious homemade peach tart with a perfectly flaky crust!
FAQ for Easy Homemade Peach Tart
Can I Use Frozen Peaches for This Tart?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture to prevent a soggy tart. Pat them dry with a paper towel before adding to the filling.
How Can I Make This Tart Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix or almond flour. Be sure to check that your butter is also gluten-free!
Can I Prepare the Tart Ahead of Time?
Absolutely! You can prepare the crust and filling separately in advance. Store the crust in the fridge for up to 3 days or freeze it for longer. The filling can be made and stored in the fridge for 1-2 days before assembly. Just bring the filling back to room temperature before using.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it warm again, reheat in the oven at 350°F (175°C) until heated through. You can also warm individual slices in the microwave for a quick treat!
