This peach tart recipe is perfect for anyone looking for a sweet, comforting dessert that’s easier to make than you think. With a flaky crust and juicy peach filling, it’s a delightful treat for any occasion.
Key Ingredients & Substitutions:
- Fresh Peaches: Choose ripe, firm peaches. Canned peaches (well-drained) can work in a pinch, but fresh is best.
- All-Purpose Flour: Standard flour for the crust.
- Cold Butter: Essential for a flaky crust. Don’t substitute with margarine.
- Granulated Sugar: Sweetens the peaches and the dough. Brown sugar can add a deeper flavor to the filling.
- Lemon Juice: Brightens the peach flavor. Don’t skip it!
Ingredients:
For the Tart Dough:
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, very cold and cut into small pieces
* ¼ cup ice water (or slightly more if needed)
For the Peach Filling:
* 4-5 ripe peaches, peeled, pitted, and sliced (about 4 cups)
* ¼ cup granulated sugar (adjust to sweetness of peaches)
* 1 tablespoon all-purpose flour
* 1 teaspoon fresh lemon juice
* ½ teaspoon ground cinnamon (optional)
* 2 tablespoons unsalted butter, cut into small pieces (for topping)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 8 slices
- Tools Needed: 9-inch tart pan with removable bottom, mixing bowls, rolling pin.
Step-by-Step Instructions:
1. Make the Dough
In a large bowl, whisk together the flour and salt. Cut in the very cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Peach Filling
In a separate bowl, gently toss the sliced peaches with sugar, 1 tablespoon flour, lemon juice, and cinnamon (if using). This helps thicken the juices as the peach tart bakes. Set aside while you roll out the dough.
3. Assemble the Tart
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the bottom and up the sides. Trim any excess dough.
4. Add the Filling
Arrange the peach slices neatly in the tart shell. Dot the top of the peaches with the small pieces of butter. This adds richness and helps create a beautiful golden top.
5. Bake the Peach Tart
Bake the peach tart in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the peaches are tender and bubbly. If the crust browns too quickly, you can loosely tent it with foil.
6. Cool and Serve
Let the peach tart cool on a wire rack for at least 20-30 minutes before slicing and serving. This allows the filling to set properly. Enjoy your delicious homemade peach tart!
Storage Instructions:
Store leftover peach tart covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a microwave for 20-30 seconds, or in a toaster oven until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I use frozen peaches for this peach tart recipe?
A: Yes, you can. Thaw them completely and drain any excess liquid before using, as frozen peaches tend to release more water.
Q: How do I prevent a soggy bottom crust?
A: Ensure your butter is very cold for the dough and don’t overmix. Adding a tablespoon of flour to the peach filling also helps absorb excess moisture.
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough up to 2 days in advance and keep it wrapped in plastic in the refrigerator.
Q: What if I don’t have a tart pan?
A: You can use a 9-inch pie plate. The sides won’t be as straight, but it will still taste delicious.
Q: Can I add other spices to the peach tart?
A: Yes, a pinch of nutmeg or cardamom can complement the peaches nicely.
Q: How do I know when the peaches are ripe?
A: Ripe peaches will have a sweet aroma and yield slightly to gentle pressure. Avoid very hard or bruised peaches for your peach tart.