Peach Almond Tart

Ingredients

• 205 gall-purpose flour
• 80 gpowdered sugar
• 15 galmond flour
• 1/4 tspsalt
• 113 gunsalted butter, cubed and cold
• 1 largeegg, lightly whisked
• 113 gunsalted butter, softened
• 150 ggranulated sugar
• 3 largeeggs
• 150 galmond flour
• 1 tspalmond extract
• 1/2 tspvanilla paste or extract
• 1/2 tspsalt
• 500 gpeaches
• to tastepowdered sugar, for dusting

Instructions

1. 1

   Mix the dry ingredients

   Whisk together the flour, powdered sugar, 15 g almond flour and 1/4 tsp salt.

2. 2

   Rub in butter

   Add the 113 g cold, cubed butter and work it into the flour mixture with your fingertips until it looks like fine sand.

3. 3

   Bring dough together

   Mix in the lightly whisked egg until the dough comes together, then push it forward with the heel of your hand to smooth it.

4. 4

   Chill the dough

   Shape the dough into a disc, wrap it and chill for at least 60 minutes.

5. 5

   Line the tart tin

   Roll the pastry to 3–4 mm thick and fit it into a 23–25 cm tart tin with a removable base. Trim the edges, prick the base with a fork and chill for at least 30 minutes.

6. 6

   Heat the oven

   Preheat the oven to 160°C (320°F).

7. 7

   Part-bake pastry

   Bake the tart shell for about 20 minutes, until set and lightly golden at the edges but still pale across the base.

8. 8

   Cool the shell

   Take the shell out of the oven and leave it to cool for 5–10 minutes while you make the almond cream. Increase the oven temperature to 180°C (350°F).

9. 9

   Mix butter and sugar

   Beat the softened 113 g butter and granulated sugar with an electric mixer or by hand until smooth and combined; it does not need to become fluffy.

10. 10

    Add the eggs

    Add the eggs one at a time, mixing well after each addition until incorporated.

11. 11

    Finish almond cream

    Mix in the 150 g almond flour, almond extract, vanilla and 1/2 tsp salt until the batter is thick and cohesive.

12. 12

    Slice the peaches

    Peel and halve the peaches, remove the stones, then cut each half into wedges about 5 mm thick.

13. 13

    Fill the shell

    Spread the almond cream evenly into the cooled, part-baked tart shell and smooth the surface with a spatula.

14. 14

    Arrange the fruit

    Lay the peach slices over the almond cream, fanning them in overlapping concentric circles from the outside in if you like. Press them in gently so they sit partly in the filling.

15. 15

    Bake until set

    Bake for about 45–50 minutes, until the almond cream is lightly puffed, golden and set in the centre, and the peaches are soft with lightly caramelised edges. A toothpick in the centre should come out clean or with a few moist crumbs. Follow these visual cues if the timing varies with your oven or the juiciness of the peaches; if the crust edges brown too quickly, cover just the edges loosely with foil while the filling continues to bake.

16. 16

    Cool and dust

    Let the tart cool completely in the tin so the almond cream can firm up. Dust with powdered sugar before serving.

What is a peach almond tart?

This tart brings together fruit, pastry and an almond-based filling in a format found in many European-style fruit tarts, here made with fresh peaches. Its American dessert character comes through in the generous fruit topping and the rich, sweet almond cream.

The version here uses pâte sablée, a tender, crumbly pastry, and bakes the peaches directly on the filling. Part-baking the shell first helps it hold its shape under the moist filling and fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 469 calories, 9g protein, 47g carbs, 29g fat.

The pastry and almond cream contribute most of the carbohydrates and fat, while the eggs and almond flour provide much of the protein. Balance a slice with fresh fruit or serve it after a meal that includes vegetables and a savoury protein.

Why the pastry needs chilling

Cold butter: rubbing it into the dry ingredients gives the crust a fine, sandy texture. Work quickly so the butter does not soften too much.

Chill time: resting the dough for at least 60 minutes makes it easier to roll, while chilling the lined tin for at least 30 minutes helps the shell keep its shape in the oven.

The almond cream texture

Butter and sugar: mix these just until smooth and combined rather than beating them until fluffy. That keeps the filling dense and cohesive rather than aiming for a cake-like texture.

Eggs and almond flour: add the eggs one by one so they incorporate evenly, then mix in the almond flour and flavourings until no dry patches remain.

Choosing and cutting peaches

Ripe fruit: choose peaches that are fragrant and yield slightly when pressed, but are still firm enough to slice neatly. Very soft, juicy fruit can make the filling wetter.

Even wedges: cut the peach halves into slices about 5 mm thick so they soften at a similar rate. Overlapping them in circles makes a tidy top, but an even layer works too.

How to tell when it is baked

Centre: the almond cream should look set, lightly puffed and golden, with no liquid wobble. A toothpick should come out clean or with only a few moist crumbs.

Crust edges: check them as the tart bakes. If they become too dark before the centre is done, loosely shield only the edges with foil and leave the filling uncovered.

Cooling and serving

Cool the tart completely in its tin before cutting; the almond cream firms as it cools, which helps the slices hold together. Add the powdered sugar dusting just before serving.

Serve it on its own or with a spoonful of crème fraîche or lightly whipped cream. A tart, unsweetened accompaniment balances the sweet fruit and almond filling.

Recipe notes & tips

• Measure the pastry thickness evenly so the base and sides bake at a similar rate.
• Use a removable-base tart tin to make the cooled tart easier to release.
• Keep the pastry cold while rolling; if it becomes too soft to handle, chill it briefly.
• Arrange the peach slices with slight overlaps so the fruit stays in place as the filling puffs.
• Start checking the tart near the beginning of the stated baking window, since oven and fruit moisture affect the timing.
• Wait until the tart is fully cool before slicing for neater portions.

Variations

• Use nectarines: slice and arrange them in the same way as the peaches.
• Add citrus: finely grate a little lemon zest into the almond cream for a brighter flavour.
• Try pears: use ripe but firm pears in place of the peaches and slice them thinly.
• Add sliced almonds: scatter them over the filling before baking for extra crunch.
• Serve with crème fraîche: add a spoonful alongside each slice for a tangy contrast.

Common mistakes to avoid

• Skipping the pastry chill: warm dough is harder to roll and may lose its shape; chill it for the stated times.
• Overworking the dough: it can become tough; stop once the egg brings it together and the dough is smooth.
• Fully baking the shell: the base will bake again with the filling; part-bake it only until set and lightly golden at the edges.
• Overmixing the butter and sugar: beating until fluffy is unnecessary; mix only until smooth and combined.
• Using very juicy peaches: excess moisture can soften the filling; choose firmer ripe fruit and follow the centre doneness cues.
• Cutting while warm: the filling may not hold its shape; let the tart cool completely in the tin.

How to store

Store the cooled tart covered in the fridge and eat within 3 days. Bring a slice towards room temperature before serving, or warm it gently in a low oven.

Frequently asked questions