Peach Tart

Why You’ll Love This Recipe

You don’t need a rolling pin, mixer, or even a tart pan to make this peach tart—just a bowl, a knife, and some fresh peaches. The crust comes together in minutes and is simply pressed into place, no blind baking required. The sweet-salty crumble topping caramelizes beautifully over the peaches, creating a contrast of juicy fruit and crisp pastry. It’s equally delicious served warm with whipped cream or at room temperature for an easy make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cup plus 2 tablespoons all-purpose flour
¾ teaspoon kosher salt
¾ cup plus 1 teaspoon sugar
¼ cup vegetable or canola oil
¼ cup mild olive oil
2 tablespoon whole milk
½ teaspoon almond extract
2 tablespoon cold unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about ½-inch wide)

Directions

1. Preheat oven to 425°F. In a mixing bowl, stir together 1½ cups flour, ½ teaspoon salt, and 1 teaspoon sugar.

2. In a small bowl, whisk vegetable oil, olive oil, milk, and almond extract. Pour into the flour mixture and mix gently with a fork until just combined.

3. Transfer dough to an 11-inch tart pan (or similar pan) and press evenly across the bottom and up the sides, about ⅛-inch thick. Trim excess dough.

4. In another bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt, and butter. Pinch together with your fingers until crumbly, with both fine bits and small pebbles. Add 1 tablespoon flour if peaches are very juicy.

5. Arrange peach slices in concentric circles over the crust, fitting them snugly. Sprinkle the crumble mixture generously over the peaches.

6. Bake for 35–45 minutes, until the filling is bubbling and the crust is lightly browned.

7. Cool on a rack. Serve warm or at room temperature with whipped cream.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Nutty crust – Add finely ground almonds or pecans to the crust for extra flavor.

• Spiced version – Sprinkle cinnamon or cardamom over the peaches before baking.

• Berry mix – Replace some peaches with fresh raspberries or blueberries.

• Citrus hint – Add lemon zest to the crumble for brightness.

• All-olive oil crust – Use only olive oil for a slightly fruitier crust flavor.

Storage/Reheating

Store leftover tart loosely covered at room temperature for up to 1 day or in the refrigerator for up to 3 days. To reheat, warm slices in a 300°F oven for about 10 minutes. The tart can be frozen (wrapped tightly) for up to 2 months; thaw in the refrigerator before serving.

FAQs

Can I use canned or frozen peaches?

Yes—drain canned peaches well, or thaw and pat dry frozen peaches before using.

Do I need to peel the peaches?

Peeling is optional; the skins soften during baking and add color.

What if I don’t have a tart pan?

You can use a pie dish or even a baking sheet with foil to create edges.

Can I make the crust ahead of time?

Yes—press it into the pan, cover, and refrigerate for up to 24 hours before filling.

How do I know when the tart is done?

Look for bubbling juices and a golden-brown crust.

Can I substitute the almond extract?

Vanilla extract works as a milder alternative.

How do I keep the crust from getting soggy?

If your peaches are very juicy, toss them with extra flour before adding.

Can I make this gluten-free?

Use a gluten-free all-purpose flour blend for the crust and crumble.

Is this tart best served warm or cold?

It’s delicious both ways, but warm with whipped cream is especially indulgent.

Can I add other fruits?

Yes—plums, nectarines, or apricots pair wonderfully with peaches.

Conclusion

This peach tart is the ultimate easy fruit dessert—rustic, flavorful, and endlessly adaptable. With a press-in crust, ripe seasonal peaches, and a sweet crumble topping, it’s the kind of recipe you’ll return to again and again, whether for a summer picnic or a simple weeknight treat.

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