I developed this Peach Tart to put the crust front and center, and in the recipe I reveal a small, surprising step that changes everything.

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I’ve messed around with a lot of Peach Tart Recipes and most of them hide the crust like its a shy thing. I don’t buy it.

For me the crust says everything, all that flakiness and buttery pockets that steal the show. This Rustic Peach Tart leans on good, simple things like all purpose flour and cold unsalted butter to get that honest, slightly ragged edge that people keep asking for.

It’s in the Peach Desserts hall of fame in my house; guests either swoon or argue about who gets the last piece. Either way you want a second slice.

Ingredients

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Peaches: Juicy summer fruit, high in fiber and vitamin A, sweet with a lil tartness.
Unsalted butter: Adds rich mouthfeel and fat, boosts flavor and browning, not super healthy.
All purpose flour: Gives structure and carbs to crust, kinda low protein.
Granulated and brown sugar: Sweetens filling, browning, brown brings molassesy deeper flavor.
Cornstarch: Thickens peach juices without changing flavor, gives glossy smooth finish.
Lemon juice: Brightens sweetness, adds acidity to balance sugar, keeps color from browning.
Egg wash: Gives golden shiny crust and helps coarse sugar stick, tiny flavor.

Ingredient Quantities

1 1/4 cups all purpose flour, plus extra for dusting

1 tablespoon granulated sugar (for crust)

1/4 teaspoon fine salt

1/2 cup (1 stick) cold unsalted butter, cubed

2 to 3 tablespoons ice cold water

4 to 5 ripe peaches (about 1 1/2 to 2 lbs), peeled pitted and sliced

1/3 cup granulated sugar (increase to 1/2 cup if peaches not very sweet)

2 tablespoons packed light brown sugar

1 tablespoon fresh lemon juice

2 teaspoons cornstarch or 1 tablespoon all purpose flour (for thickening)

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon (optional)

Pinch of salt

1 tablespoon unsalted butter, cut into small pieces (to dot filling)

1 large egg (for egg wash)

1 tablespoon water (for egg wash)

1 to 2 tablespoons turbinado or coarse sugar for sprinkling

How to Make this

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1. Make the crust: in a bowl stir 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar and 1/4 teaspoon fine salt; cut in 1/2 cup cold unsalted butter, cubed, with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits left. Add 2 tablespoons ice cold water and gently mix, add the 3rd tablespoon only if it looks dry, just until dough holds when pinched. Form into a disk, wrap and chill at least 30 minutes.

2. Preheat oven to 400 F and put a rimmed baking sheet in the oven to heat while you work so the tart gets a good bottom crust.

3. Prep the peaches: peel, pit and slice 4 to 5 ripe peaches (about 1 1/2 to 2 lbs). In a large bowl toss the slices with 1/3 cup granulated sugar (use 1/2 cup if your peaches are not very sweet), 2 tablespoons packed light brown sugar, 1 tablespoon fresh lemon juice, 2 teaspoons cornstarch or 1 tablespoon all purpose flour, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon if using, and a pinch of salt. Let them sit 10 minutes to macerate and release juices.

4. Roll the dough on a lightly floured surface to about a 12 inch circle, dust off excess flour, and transfer it to a piece of parchment on the hot baking sheet or a room temperature sheet if you prefer.

5. Pile the peach mixture in the center of the dough leaving about a 2 inch border all the way around; scoop up any syrup and pour it over the peaches. Dot the top with the 1 tablespoon unsalted butter cut into small pieces.

6. Fold the dough border up and over the fruit in pleats, overlapping as needed to make a rustic rim and leaving the center exposed. Dont stress about perfect pleats, rustic is the point.

7. Make the egg wash by whisking 1 large egg with 1 tablespoon water and brush the crust edges lightly. Sprinkle 1 to 2 tablespoons turbinado or coarse sugar over the crust for crunch and sparkle.

8. Bake on the hot baking sheet for 35 to 45 minutes until the crust is deep golden and the filling is bubbling. If the edges get too dark before the center is done, loosely tent with foil for the last 10 minutes.

9. Let the tart cool on a rack at least 20 to 30 minutes so the filling sets a bit, then slice and serve warm or at room temperature. Tip: if you want a firmer filling chill it for an hour; serve with vanilla ice cream if you want extra yum.

Equipment Needed

1. Large mixing bowl, for the crust and to macerate the peaches
2. Pastry cutter or two forks, to cut the cold butter into the flour
3. Measuring cups and spoons, for flour, sugar, salt and liquids
4. Rolling pin and lightly floured work surface, to roll the dough to about 12 inches
5. Sharp knife and cutting board, to peel pit and slice the peaches
6. Rimmed baking sheet, preheated in the oven so the tart gets a good bottom crust
7. Parchment paper, to transfer the dough and keep cleanup easy
8. Pastry brush, for the egg wash (and a small bowl to whisk the egg)
9. Oven mitts and a wire cooling rack, for safe handling and to let the filling set

FAQ

Q: Can I use frozen peaches? A: Yes, you can. Thaw them in the fridge, drain and pat dry so you dont add a ton of extra juice to the tart. Toss with the sugar and the cornstarch or flour after draining, and if theyre still watery let them sit a bit and drain again.

Q: How do I keep the crust from getting soggy? A: Keep your butter and dough really cold, chill the dough before rolling, and prebake on a hot baking sheet for a few minutes if you want extra crisp. Toss the sliced peaches with the cornstarch or flour to thicken juices, dont overfill, and bake the tart on a preheated sheet so the bottom crisps up.

Q: Can I make the crust or tart ahead of time? A: Sure. The dough can be made and refrigerated up to two days or frozen up to one month. Thaw in the fridge before using. You can also slice the peaches and keep the filling chilled a day ahead, but assemble and bake on the day you want to eat it for best texture.

Q: Do I have to peel the peaches? A: No you dont have to. Peach skins add flavor and rustic look. But if you want a silky filling peel them easily by blanching in boiling water 30 seconds then plunging into ice water, the skins will slip off.

Q: What can I use instead of cornstarch? A: Use the tablespoon of all purpose flour listed in the ingredients, or try arrowroot or tapioca starch. Flour will give a slightly cloudier filling but it works fine.

Q: How will I know the tart is done? A: The edges will be golden and the filling should be bubbling and thick. Bake about 375 F for roughly 40 to 45 minutes as a guideline, then let the tart cool at least 20 minutes so the filling sets before slicing.

Rustic Peach Tart Recipe Substitutions and Variations

All purpose flour (for the crust): pastry flour for a more tender crust; whole wheat pastry flour can be swapped 1:1 but expect a nuttier, slightly denser result; a 1:1 gluten free all purpose blend if you need gluten free (make sure it contains xanthan gum); oat flour plus 1 teaspoon xanthan gum for every cup of oat flour if you want a grainier, nuttier crust.
Cold unsalted butter (for the crust and dotting): chilled vegetable shortening gives an extra flaky, very neutral crust; cold solid coconut oil works in equal amounts but will add a faint coconut flavor; cold lard gives exceptional flake and is traditional in some recipes; if using salted butter, reduce any added salt by about 1/4 teaspoon.
Cornstarch (thickener for filling): arrowroot powder is a 1:1 swap and gives a glossy filling, especially good with acidic fruit; tapioca starch (or instant tapioca) works well, use about the same amount or slightly more for extra body; all purpose flour can be used, use about 2 tablespoons flour for every 1 tablespoon cornstarch but expect a less clear, more cloudy filling.
Egg (egg wash): whole milk or cream brushed on gives good browning and a softer sheen; beaten egg white gives a shinier finish without extra yellow color; plant based milks like oat or almond work fine for a vegan-friendly brown up, try adding a pinch of sugar for better color.

Pro Tips

1) Keep stuff cold. Cube the butter and chill the dough well, and if the butter starts to soften while you work, toss the dough back in the fridge for 10 minutes. Cold butter = flaky crust, and you can always add that extra tablespoon of ice water a tiny bit at a time if the dough seems dry.

2) Stop a soggy bottom. Either soak up extra peach juice by sprinkling 1 to 2 tablespoons ground almonds or fine breadcrumbs on the dough before piling on fruit, or briefly cook the macerated juices down in a small saucepan until thickened and then mix back into the peaches. Both work, pick one.

3) Use a screaming hot baking surface and watch placement. Preheat your rimmed sheet, pizza stone, or cast iron so the bottom gets that quick blast of heat, and bake lower in the oven so the base browns. If the edges are darkening faster than the center, loosely tent foil for the last 10 minutes.

4) Little flavor and finish hacks. Add a teaspoon of lemon zest or a splash of bourbon or vanilla to the filling for extra depth, dot more tiny bits of butter on top for richness, brush only the crust rim with the egg wash so juices dont burn, and sprinkle turbinado sugar for crunch. Let the tart cool at least 20 to 30 minutes so the filling sets before you cut.

Rustic Peach Tart Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I developed this Peach Tart to put the crust front and center, and in the recipe I reveal a small, surprising step that changes everything.

Servings

servings

Calories

399

kcal

Equipment: 1. Large mixing bowl, for the crust and to macerate the peaches
2. Pastry cutter or two forks, to cut the cold butter into the flour
3. Measuring cups and spoons, for flour, sugar, salt and liquids
4. Rolling pin and lightly floured work surface, to roll the dough to about 12 inches
5. Sharp knife and cutting board, to peel pit and slice the peaches
6. Rimmed baking sheet, preheated in the oven so the tart gets a good bottom crust
7. Parchment paper, to transfer the dough and keep cleanup easy
8. Pastry brush, for the egg wash (and a small bowl to whisk the egg)
9. Oven mitts and a wire cooling rack, for safe handling and to let the filling set

Ingredients

1 1/4 cups all purpose flour, plus extra for dusting
1 tablespoon granulated sugar (for crust)
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cubed
2 to 3 tablespoons ice cold water
4 to 5 ripe peaches (about 1 1/2 to 2 lbs), peeled pitted and sliced
1/3 cup granulated sugar (increase to 1/2 cup if peaches not very sweet)
2 tablespoons packed light brown sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch or 1 tablespoon all purpose flour (for thickening)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces (to dot filling)
1 large egg (for egg wash)
1 tablespoon water (for egg wash)
1 to 2 tablespoons turbinado or coarse sugar for sprinkling

Directions

Make the crust: in a bowl stir 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar and 1/4 teaspoon fine salt; cut in 1/2 cup cold unsalted butter, cubed, with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits left. Add 2 tablespoons ice cold water and gently mix, add the 3rd tablespoon only if it looks dry, just until dough holds when pinched. Form into a disk, wrap and chill at least 30 minutes.
Preheat oven to 400 F and put a rimmed baking sheet in the oven to heat while you work so the tart gets a good bottom crust.
Prep the peaches: peel, pit and slice 4 to 5 ripe peaches (about 1 1/2 to 2 lbs). In a large bowl toss the slices with 1/3 cup granulated sugar (use 1/2 cup if your peaches are not very sweet), 2 tablespoons packed light brown sugar, 1 tablespoon fresh lemon juice, 2 teaspoons cornstarch or 1 tablespoon all purpose flour, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon if using, and a pinch of salt. Let them sit 10 minutes to macerate and release juices.
Roll the dough on a lightly floured surface to about a 12 inch circle, dust off excess flour, and transfer it to a piece of parchment on the hot baking sheet or a room temperature sheet if you prefer.
Pile the peach mixture in the center of the dough leaving about a 2 inch border all the way around; scoop up any syrup and pour it over the peaches. Dot the top with the 1 tablespoon unsalted butter cut into small pieces.
Fold the dough border up and over the fruit in pleats, overlapping as needed to make a rustic rim and leaving the center exposed. Dont stress about perfect pleats, rustic is the point.
Make the egg wash by whisking 1 large egg with 1 tablespoon water and brush the crust edges lightly. Sprinkle 1 to 2 tablespoons turbinado or coarse sugar over the crust for crunch and sparkle.
Bake on the hot baking sheet for 35 to 45 minutes until the crust is deep golden and the filling is bubbling. If the edges get too dark before the center is done, loosely tent with foil for the last 10 minutes.
Let the tart cool on a rack at least 20 to 30 minutes so the filling sets a bit, then slice and serve warm or at room temperature. Tip: if you want a firmer filling chill it for an hour; serve with vanilla ice cream if you want extra yum.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.