Double Stuffed Peach Almond Tart Recipe

Name: Double Stuffed Peach Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups blanched almond flour; ¼ cup butter, cubed, chilled; 1 egg white; ¼ teaspoon sea salt; 4 ounces cream cheese, softened; ¼ cup sugar; 1 egg, lightly beaten; 2 tablespoons orange zest; 4 large peaches, pitted, skin-on and sliced thinly; 1 tablespoon flour; 1 tablespoon sugar

Servings: persons

1
Preheat the oven to 400F.
2
For the Almond Tart Shell: combine all tart ingredients in a stand mixer and mix with the paddle attachment until the it resembles small peas or corn meal.
3
Dump the dough into an 8-in round or 13 X 3.5-in rectangular tart shell pan, pressing dough into bottom and up sides with your fingers to form a nice crust.
4
Bake for about 35 minutes or until the shell turns a light golden brown.
5
Set aside to cool before filling.
6
Meanwhile, in a large bowl, gently toss peach slices with flour, sugar, and salt.
7
In another bowl, cream together cream cheese, sugar, egg and orange zest.
8
Spread, very carefully, in a thin layer over the tart shell.
9
Arrange the fruit and its mixture either in rows on top of the pastry or, for a more rustic look, pile it on top and then spread it out with your hands until even.
10
Bake, loosely tented with foil, until fruit has softened for about 20 minutes depending on your oven so check it regularly from 10 minutes on.
11
Remove from oven.
12
Brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute just long enough to get a nice caramelized glaze but not long enough to burn.
13
Remove from oven and sprinkle with sliced almonds.
14
Let cool to room temperature.
15
Cut into pieces and enjoy!

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups blanched almond flour, ¼ cup butter, cubed, chilled, 1 egg white, ¼ teaspoon sea salt, and more.

Yes, Double Stuffed Peach Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Stuffed Peach Almond Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions