This Easy Peach Tart features juicy peaches nestled in a super flaky crust. It’s the perfect treat for summer days when you want something sweet yet simple!
Honestly, nothing beats that fresh peach flavor! I love baking this with my little helpers—they have a blast topping it with whipped cream. It’s a slice of sunshine on a plate! 🌞
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your crust. You can mix half whole wheat flour for a nuttier flavor, but be careful; too much can make the crust dense.
Unsalted butter: Cold butter is key for a flaky texture. If you’re dairy-free, try using coconut oil or a dairy-free butter alternative, but keep them cold.
Peaches: Fresh, ripe peaches are best for flavor. If they’re out of season, you can use canned peaches; just drain them well and reduce the sugar since they’re usually sweeter.
Granulated sugar: This helps balance the tartness of the fruit. You can swap some with brown sugar for a richer flavor or honey for a healthier sweetener, adjusting to taste.
How Can I Make My Tart Crust Extra Flaky?
Creating that flaky crust takes some careful steps! Here’s how to ensure your crust turns out beautifully flaky.
- Start with cold ingredients—you want your butter kept as chilled as possible.
- Don’t overwork the dough! Mix until just combined; it’s okay if there are still small pieces of butter.
- Chill the dough after mixing. This rest helps the gluten relax, leading to a tender crust.
- When rolling out, use minimal flour to prevent it from becoming tough.
Following these tips makes a world of difference, and you’ll end up with a light and flaky crust everyone will love!
Easy Peach Tart with Flaky Crust
Ingredients You’ll Need:
For the Flaky Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons (1 stick or 113g) unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice-cold water
For the Filling:
- 4 to 5 medium ripe peaches, peeled, pitted, and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
For Brushing and Garnish:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
How Much Time Will You Need?
This Easy Peach Tart requires about 30 minutes for preparation, plus an additional 35-40 minutes for baking. If you cool it for a bit before serving, that will add a touch more time. Overall, you’ll have a delicious dessert ready in about 1 hour to 1 hour 10 minutes!
Step-by-Step Instructions:
1. Make the Flaky Crust:
In a large bowl, combine the all-purpose flour and salt. Next, add the cold butter pieces. Using a pastry cutter or your fingers, work the butter into the flour until it looks like coarse crumbs—with a few pea-sized pieces is just fine!
2. Combine and Chill:
Slowly mix in the ice-cold water, one tablespoon at a time, using a fork until the dough starts to come together. Remember, don’t mix too much! Once combined, shape the dough into a disc, wrap it in plastic wrap, and pop it in the refrigerator for at least 30 minutes.
3. Prepare the Filling:
While the dough chills, get to work on the peach filling. In a large bowl, combine your sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if you like). Gently toss everything together so the peaches are nicely coated.
4. Assemble the Tart:
When you’re ready, preheat your oven to 400°F (200°C). Roll out your chilled dough on a lightly floured surface into a 12-inch circle. Carefully move it to a parchment-lined baking sheet. Once that’s done, pile your peach filling in the center of the dough, leaving about a 2-inch border around the edges.
5. Fold and Brush:
Next, fold the dough edges over the peaches, making pleats as necessary to form a rustic border. Then, brush the crust with the beaten egg and sprinkle coarse sugar over the edges for a pretty finish.
6. Bake and Serve:
Bake the tart in your preheated oven for 35 to 40 minutes, or until the crust is golden brown and the peach filling is bubbly. Once it’s done, take it out and let it cool for a little before slicing it up. For an extra treat, serve with whipped cream or vanilla ice cream!
Enjoy your delightful homemade peach tart with a buttery flaky crust—it’s a real crowd-pleaser!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Tart?
Yes, you can use frozen peaches! Just make sure they are fully thawed and drained of excess moisture before adding them to the filling to prevent a soggy tart.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a day in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 10 minutes before rolling it out to make it easier to work with.
How Should I Store Leftover Peach Tart?
Store any leftover peach tart in an airtight container in the refrigerator for up to 2-3 days. You can reheat it in the oven at a low temperature or enjoy it cold!
Can I Substitute the Sugar with a Sugar Alternative?
Yes, you can use a sugar alternative, such as Stevia or erythritol, if you prefer a lower-calorie version. Be sure to check the conversion ratio, as some alternatives are sweeter than granulated sugar!
