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Peach Tart

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A rustic, no-fuss peach tart with a press-in crust, juicy ripe peaches, and a buttery crumble topping. Perfect for summer gatherings or an easy make-ahead dessert, it requires no special equipment and delivers bakery-quality flavor.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1½ cups + 2 tbsp all-purpose flour, divided

¾ tsp kosher salt, divided

¾ cup + 1 tsp sugar, divided

¼ cup vegetable or canola oil

¼ cup mild olive oil

2 tbsp whole milk

½ tsp almond extract

2 tbsp cold unsalted butter

3–5 small ripe peaches, pitted and thickly sliced (about ½-inch wide)

Instructions

  1. Preheat oven to 425°F.
  2. In a mixing bowl, combine 1½ cups flour, ½ tsp salt, and 1 tsp sugar.
  3. In a small bowl, whisk vegetable oil, olive oil, milk, and almond extract. Pour into dry ingredients and mix gently with a fork until just combined.
  4. Press dough evenly into an 11-inch tart pan, about ⅛-inch thick, trimming excess dough.
  5. In another bowl, combine ¾ cup sugar, 2 tbsp flour, ¼ tsp salt, and butter. Pinch with fingers until crumbly. Add 1 tbsp flour if peaches are very juicy.
  6. Arrange peach slices snugly in concentric circles over the crust. Sprinkle crumble evenly over the top.
  7. Bake 35–45 minutes, until filling bubbles and crust is lightly browned.
  8. Cool on a rack. Serve warm or at room temperature with whipped cream if desired.

Notes

  • Add ground almonds or pecans to crust for extra nuttiness.
  • Sprinkle cinnamon or cardamom over peaches for a spiced variation.
  • Mix in raspberries or blueberries for added fruit flavor.
  • For brighter flavor, add lemon zest to the crumble.
  • Use only olive oil for a fruitier crust.

Nutrition

Find it online: https://cheftinaskitchen.com/peach-tart/