This easy peach tart features juicy slices of peach nestled in a flaky, buttery crust. It’s like summer on a plate and perfect for warm days or special gatherings!
I love serving this tart with a scoop of vanilla ice cream; it makes every bite feel like a little celebration! Plus, who can resist that flaky crust? So good! 😋
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are a must for this recipe. If they’re out of season, consider using canned peaches in juice, draining them well. You can also substitute nectarines for a slight twist!
Butter: Unsalted butter gives a classic flavor. If you’re in a pinch, you can swap in margarine, coconut oil, or even vegan butter for a dairy-free version, though it may change the taste slightly.
Cornstarch: This helps thicken the peach juices. If you’re out, you could use flour as a substitute, though the texture might be a bit different. Arrowroot powder is another great gluten-free alternative!
Brown Sugar: For a deeper flavor, light brown sugar works well. If you don’t have it, granulated sugar can replace brown sugar, but you’ll miss that caramel-like richness.
How Do You Ensure Your Crust is Perfectly Flaky?
The key to a flaky crust is keeping the butter cold and not overworking the dough. Here’s how:
- Cut the butter into small cubes and keep it in the fridge until you’re ready to mix.
- When combining the butter with flour, stop mixing as soon as you see pea-sized pieces. This will create those flaky layers!
- Chill the dough after mixing; this helps to relax the gluten, making it tender.
The result? A crust that’s crispy, tender, and just melts in your mouth! Remember, the secret is in the chill and not overdoing it!
Easy Peach Tart with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 4-5 ripe peaches, peeled, pitted, and sliced
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
For the Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons cold unsalted butter, cubed
How Much Time Will You Need?
This peach tart takes about 20 minutes of preparation and 40-45 minutes baking, plus a chill time of 30 minutes for the dough. So, in total, set aside about 1 hour and 30 minutes to make this delicious tart, and it will be well worth the wait!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the cold butter until the mixture looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and put it in the fridge for at least 30 minutes to chill. This step is crucial for a flaky crust!
2. Prepare the Filling:
While the crust is chilling, get your filling ready! In a bowl, mix together the peach slices, sugar, cornstarch, vanilla extract, and cinnamon (if you choose to use it). Toss everything gently so the peaches are evenly coated and let the mixture sit while you prepare the crust and topping.
3. Preheat Your Oven:
Preheat your oven to 375°F (190°C). After the dough has chilled, roll it out on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim any excess off the edges, and prick the bottom with a fork to prevent it from puffing up while baking.
4. Assemble the Tart:
Arrange the peach slices in a beautiful circular pattern over the crust. Make sure to pour any delicious juices that have accumulated on the peaches right over the top.
5. Make the Topping:
In a small bowl, mix the flour, brown sugar, and cold butter. Use your fingers or a fork to combine until it forms coarse crumbs. Sprinkle this topping evenly over the peaches to add a delightful crunch.
6. Bake the Tart:
Place the tart on a baking sheet (to catch any drips) and bake it in the preheated oven for 40-45 minutes. You want the crust to turn golden brown and the topping to be bubbly and nicely browned.
7. Cool and Serve:
Once it’s out of the oven, let the tart cool slightly before carefully removing it from the tart pan. You can serve it warm or let it cool to room temperature. It pairs beautifully with vanilla ice cream or whipped cream. Enjoy every bite of this lovely peach tart!
FAQ for Easy Peach Tart with Flaky Crust
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing them with the other filling ingredients. This helps prevent a soggy tart!
What Can I Substitute for Cornstarch?
If you don’t have cornstarch on hand, you can use an equal amount of all-purpose flour as a substitute. However, for a gluten-free option, arrowroot powder works well too!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust’s crispiness, reheat in the oven at 350°F (175°C) for about 10-15 minutes before serving.
Can I Make This Tart Ahead of Time?
Absolutely! You can prepare the crust and filling a day ahead. Assemble the tart just before baking to ensure the crust stays flaky and the peaches remain fresh and juicy.
