This delightful peach tart features a crispy, flaky crust filled with juicy, sweet peaches. It’s a simple dessert that tastes like summer sunshine on a plate!
Honestly, I can’t resist a good peach tart, and the best part? The flaky crust is so easy to make—no fancy techniques here! Just slice, bake, and enjoy some sun-kissed goodness!
Key Ingredients & Substitutions
All-purpose Flour: This is essential for the crust’s structure. For gluten-free options, you can substitute with a 1:1 gluten-free flour blend.
Unsalted Butter: Cold butter is key for a flaky crust. If you prefer a dairy-free version, try using coconut oil or a plant-based butter. Just keep it cold!
Peaches: Fresh, ripe peaches are the star of this tart. If peaches aren’t available, feel free to use nectarines or even canned peaches (drained well) to save some time.
Sugars: Granulated sugar adds sweetness, while brown sugar brings a hint of caramel flavor. You can replace them with honey or maple syrup, but adjust for sweetness to your taste.
Cinnamon: This adds warmth and depth. If you’re not a fan, substitute with nutmeg or leave it out entirely—it’ll still taste great!
How Do I Get the Perfect Flaky Crust?
The secret to achieving that desired flaky crust lies in keeping your ingredients cold and not overworking the dough. Here’s how to nail it:
- Make sure your butter is really cold. You can even chill your flour for 30 minutes before using!
- When mixing, stop as soon as the butter is incorporated—you want to see some small chunks!
- Be gentle with adding the water; add just enough to hold the dough together. Over-kneading makes the crust tough.
- Chilling the dough in the fridge helps it relax, making it easier to roll out later.
Following these tips will help ensure your tart crust is beautifully flaky and golden! Enjoy the process and have fun baking!
Easy 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 Peach Filling:
- 4 to 5 ripe peaches, peeled, pitted, and thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare the crust and filling, plus another 35 to 40 minutes to bake. Don’t forget the 30 minutes of chill time for the dough, bringing your total to about 1 hour and 45 minutes to reap the delicious rewards!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Next, add the cold butter cubes. Use a pastry cutter or your fingers to mix the butter into the flour until the mixture looks like coarse crumbs, with some pea-sized pieces of butter remaining. This helps keep the crust flaky as it bakes!
2. Bring the Dough Together:
Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough starts to hold together when pressed. Remember, don’t overwork it! Shape the dough into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes.
3. Prepare the Peach Filling:
While the dough chills, prepare your peach filling. In a large bowl, mix the sliced peaches with granulated sugar, brown sugar, flour, cinnamon, lemon juice, and vanilla extract. Toss everything together gently until the peaches are evenly coated. Set this delicious mixture aside and let those flavors meld!
4. Assemble the Tart:
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches wide. Transfer the rolled dough to a baking sheet lined with parchment paper.
5. Fill the Tart:
Now, it’s time to assemble! Spoon the peach filling into the center of the dough, leaving about a 2-inch border all around. Fold the dough edges over the peaches, pleating them as needed to create a lovely rustic look.
6. Brush and Bake:
Brush the edges of the crust with beaten egg to give it a beautiful golden color as it bakes. If you like, sprinkle some coarse sugar on the crust for a sweet crunch. Bake the tart in the preheated oven for 35 to 40 minutes, or until the crust is golden and the peaches are bubble and tender.
7. Cool and Serve:
Once it’s done baking, remove the tart from the oven and let it cool slightly. Serve this peachy delight warm or at room temperature, and for an extra treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream!
Frequently Asked Questions about Easy Peach Tart with Flaky Crust
Can I Use Other Fruits for This Tart?
Absolutely! While peaches are a delicious choice, you can substitute with other fruits like nectarines, plums, or even berries. Just adjust the sugar based on the sweetness of the fruit you choose!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough a day in advance! Just wrap it tightly in plastic wrap and store it in the refrigerator. Take it out to soften slightly before rolling it out for your tart.
How Do I Store Leftover Peach Tart?
Store any leftover peach tart in an airtight container in the refrigerator for up to 3 days. To enjoy it warm, simply reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
What Should I Serve with This Peach Tart?
This tart is delightful on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A sprinkle of fresh mint can also enhance the presentation!
