This Easy Peach Tart features juicy peaches resting on a flaky, buttery crust. It’s sweet, simple, and perfect for summer days when you want something light and fruity!
Honestly, I can’t resist sneaking a slice before serving. The crust is so flaky, you’ll wonder if it’s store-bought! Just bake, slice, and enjoy this delightful treat! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for a flaky crust. If you’re gluten intolerant, you can try a gluten-free flour blend that works for baking.
Unsalted Butter: Cold butter is key for that flaky texture. If you want a dairy-free option, coconut oil or vegan butter can be used, but it might change the flavor slightly.
Peaches: Fresh, ripe peaches bring the best flavor. If peaches are out of season, you can use canned peaches (drained) or even other fruits like nectarines or plums.
Cornstarch: This helps thicken the peach juices. If you have flour on hand, you can substitute it in equal parts; it will work, just might not thicken as well.
How Can I Get a Flaky Crust?
Getting that perfect flaky crust takes a bit of practice, but here’s how to do it:
- Keep butter and water cold! The colder they are, the better the flakiness.
- Don’t over-mix the dough. When you see coarse crumbs, stop mixing. This keeps pockets of butter intact, which creates flakiness when baked.
- Chill the dough! Letting it rest in the fridge for at least 30 minutes helps it firm up and makes it easier to roll out.
Follow these tips, and you’ll have a crust that’s light and flaky every time!
Easy Peach Tart with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water
For the Filling:
- 3 to 4 ripe peaches, peeled, pitted, and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar or coarse sugar (optional, for topping)
How Much Time Will You Need?
This delightful peach tart takes about 20 minutes to prep and 35-40 minutes to bake, plus at least 30 minutes of chilling time for the crust. So, overall, you’ll spend about 1 hour and 30 minutes before you can dive into this delicious dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
In a large bowl, whisk together the 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 looks like coarse crumbs. This step is important for that flaky texture!
2. Mixing the Dough:
Next, add ice water, one tablespoon at a time, gently mixing until the dough just holds together when pressed. Remember, it’s key not to overwork the dough; you want those butter pockets to stay intact.
3. Chilling the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes to firm up. Chilling helps achieve that beautiful flaky crust!
4. Creating the Filling:
While the dough chills, prepare the filling. In a bowl, gently toss the sliced peaches with sugar, cornstarch, vanilla extract, and cinnamon (if you’re using it). Set this fruity mixture aside while you prep the crust.
5. Prepping for Baking:
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 parchment-lined baking sheet.
6. Arranging the Peaches:
Now comes the fun part! Arrange the peach slices in the center of the dough, leaving about a 2-inch border all around. This will give it that lovely rustic look!
7. Folding the Crust:
Gently fold the edges of the dough up and over the peaches, pleating them as necessary. Don’t worry if it’s not perfect; that’s the charm of a rustic tart!
8. Adding the Finishing Touches:
Brush the crust with the beaten egg to give it a lovely golden color while baking, then sprinkle with turbinado sugar if you’d like some extra sweetness and crunch.
9. Baking the Tart:
Pop your peach tart into the oven and bake for 35-40 minutes, until the crust is golden brown and the peaches are bubbling with delicious juices.
10. Cooling and Serving:
Once it’s done, remove the tart from the oven and let it cool slightly before slicing. This peach tart is wonderful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your delicious, flaky peach tart! It’s sure to be a hit with everyone!
FAQ for Easy Peach Tart with Flaky Crust
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain off any excess moisture before using them in the recipe to avoid a soggy tart.
Can I Make The Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the fridge. When you’re ready, roll it out and proceed with the recipe as usual.
How Should I Store Leftovers?
Store any leftover peach tart in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes to warm it through while restoring some crispiness to the crust.
Can I Use Other Fruits for This Tart?
Yes, definitely! This recipe is quite versatile. You can substitute peaches with other fruits like plums, nectarines, apples, or berries. Just adjust the sugar amount based on the sweetness of the fruit you choose!
