Peach Tart Recipe

Name: Peach Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Short crust pastry; 1 1/4 cups (175 grams) all-purpose flour; 1/2 teaspoon (2 grams) salt; 1 tablespoon (14 grams) granulated white sugar; 1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces; 1/8 to 1/4 cup (30 - 60 ml) ice water; Peach Filling:; about 1 1/2 pounds (680 grams) fresh ripe peaches; 3-4 tablespoons (30-40 grams) granulated white sugar; 1/8 teaspoon kosher salt

Servings: persons

1
["Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal", "(about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.", "Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. Place on lghtly floured brd. Roll t 14 "" square. Transfer to baking sheet--pref lined w parchament paper. refridgerate. PEACH FILLG: Wash and defuzz, cut in to wedges. 4 cups. place innlg bowl and add pinch salt. Add 3-4T sugar. Arrange randomly on pastry, leave 2"" border.Fold edges of pastry over peaches, pleating, seal cracks. BAKE 425 degrees for 35-45 min-reduce heat if it starts to burn. best Served warm"]

645

kcal

Calories

Fat

108

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: Short crust pastry, 1 1/4 cups (175 grams) all-purpose flour, 1/2 teaspoon (2 grams) salt, 1 tablespoon (14 grams) granulated white sugar, and more.

Yes, Peach 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!

Peach Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions