This Easy Fresh Peach Tart is a delicious summer treat with juicy peaches sitting on a buttery, flaky crust. The best part? It’s super simple to whip up!
When I make this tart, it disappears quickly—who can resist that sweet peach goodness? Pair it with ice cream for an extra yummy experience! 🍑
Key Ingredients & Substitutions
All-purpose flour: This is the base for your crust. If you need a gluten-free version, you can use a gluten-free flour blend, but it might change the texture a bit.
Unsalted butter: Cold butter is key to getting that flaky crust. If you’re in a pinch, you can use margarine or a dairy-free butter substitute. I’ve found that butter gives the best flavor!
Fresh peaches: Juicy peaches are the star here. If they’re out of season, substitute with canned or frozen peaches. Just make sure to adjust the sugar since canned peaches are often sweeter.
Sugar: This adds sweetness to the peaches. You can reduce the amount if you prefer a less sweet tart, especially if using ripe peaches.
Lemon juice: It brightens the flavor of the peaches. You can swap this for lime juice or even apple cider vinegar if you don’t have lemon on hand.
How Can You Ensure Your Tart Crust is Perfectly Flaky?
The secret to a great flaky crust lies in how you handle the butter and dough. Here are some tips:
- Keep your butter cold. This helps create those flaky layers as it steams during baking.
- Don’t overwork the dough. Mix until just combined to avoid toughening the crust.
- Let the dough chill. Refrigerating it for at least 30 minutes firms it up and makes it easier to roll out.
- Use gentle motions when rolling out. Try not to press too hard to maintain those layers.
Easy Fresh 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
- 3-4 tablespoons ice water
For the Filling:
- 4-5 fresh peaches, peeled, pitted, and thinly sliced
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (to toss with peaches)
- 1 tablespoon lemon juice
For the Topping:
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This Easy Fresh Peach Tart will take about 15 minutes to prep and 35-40 minutes to bake, plus a chilling time of about 30 minutes for the dough. In total, you’re looking at around 1 hour and 25 minutes from start to finish. Perfect for a delightful summer treat that doesn’t take all day to make!
Step-by-Step Instructions:
1. Make the Crust:
In a large mixing bowl, combine 1 1/4 cups of flour and 1/4 teaspoon of salt. Add the cold butter cubes and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This is what will give your crust that lovely flaky texture!
2. Form the Dough:
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Once ready, form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm it up.
3. Prepare the Peaches:
While the dough is chilling, grab a medium bowl and toss the sliced peaches with lemon juice, 1/4 cup of sugar, 1 tablespoon of flour, and vanilla extract. This not only sweetens the peaches but helps thicken the juices too. Set aside and let them mingle!
4. Preheat and Roll Out:
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a baking sheet lined with parchment paper to prevent sticking.
5. Assemble the Tart:
Spread the peach mixture in the center of the dough, leaving about a 2-inch border around the edges. This will allow you to fold the edges over the peaches nicely to create that rustic look.
6. Fold the Crust:
Gently fold the edges of the dough over the peaches, pleating as needed. It doesn’t have to be perfect—rustic is part of the charm!
7. Egg Wash and Sugar:
Brush the edges of the crust with the beaten egg to give it a beautiful shine as it bakes. Lightly sprinkle some sugar on top for that added sweetness.
8. Bake the Tart:
Bake for 35-40 minutes or until the crust is golden brown and the peaches are tender and bubbly. Your kitchen will smell heavenly!
9. Serve and Enjoy:
Remove the tart from the oven and let it cool slightly before slicing. If you like, dust the top with powdered sugar for an extra touch. Serve with a scoop of vanilla ice cream or whipped cream for the perfect finishing touch!
Enjoy every bite of your fresh peach tart! 🍑🥧
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before mixing them with the sugar and other ingredients. You may want to reduce the sugar slightly since frozen peaches can be sweeter.
How Do I Store Leftovers?
Leftover peach tart can be stored in the refrigerator. Just cover it with plastic wrap or place it in an airtight container, and it will stay fresh for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for a few minutes to warm it up and regain some crispiness.
Can I Make the Crust Ahead of Time?
Absolutely! You can prepare the crust a day ahead. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to make the tart, let it sit at room temperature for about 10 minutes before rolling it out.
What Can I Substitute for the Butter in the Crust?
If you’re looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. Keep in mind that the flavor and texture might change slightly, but it will still be delicious!
