Peach Tomato Tart Recipe

Name: Peach Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sliced fresh large peaches skin on; 1 pint tomatoes - cherry or grape; 2 teaspoons cinnamon; 1/2 cup turbinado sugar; 1 teaspoon cayenne pwdr; 16 ounces unsalted butter; 1/2 cup turbinado sugar; 1 egg; 1 1/4 cups almond meal; 1 cup whole wheat flour; 2 cups white whole wheat flour; 2 teaspoons almond extract; 1/3 cup brown sugar; 1/2 cup white whole wheat flour; 1/2 cup sliced almonds; 1 teaspoon cinnamon; 1/2 teaspoon cayenne pwdr; 4 tablespoons unsalted butter

Servings: persons

8 sliced fresh large peaches skin on
1 pint tomatoes - cherry or grape
2 teaspoons cinnamon
1/2 cup turbinado sugar
1 teaspoon cayenne pwdr
16 ounces unsalted butter
1/2 cup turbinado sugar
1 egg
1 1/4 cups almond meal
1 cup whole wheat flour
2 cups white whole wheat flour
2 teaspoons almond extract
1/3 cup brown sugar
1/2 cup white whole wheat flour
1/2 cup sliced almonds
1 teaspoon cinnamon
1/2 teaspoon cayenne pwdr
4 tablespoons unsalted butter

1
["Wash & slice peaches into thin crescents", "Blanch tomatoes in boiling water for 30 seconds, plunge into ice water bath, peel skins, cut in half", "Mix peaches & tomatoes with 1/2 c. sugar, cinnamon, cayenne, let rest", "Beat butter to creamy, slowly add sugar, then egg, extract, beat smooth - add almond meal, mix thoroughly, add flour.", "Spray 10 to 12"" tart pan with pan oil - coat well", "Crumble tart dough into fluted tart pan, press edges in first creating 1/2"" thick edge crust. Use forefinger to measure width. Press bottom dough crumbles in to flush and flat. Refrigerate or freeze dough in pan for at least 15 minutes.", "Line tart dough with parchment and fill with rice grains. Blind bake for 15 - 20 minutes at 325. Let cool, remove parchment and rice.", "Mix peaches and tomato once again - strain excess juices and reserve.", "Fill tart shell with peach tomato mixture", "Mix 1/3 cup brown sugar, 1/2 cup white whole wheat flour, 1/2 cup sliced almonds, 1 tsp. cinnamon, 1/2 tsp. cayenne and cut in 4 Tbs. butter - for Streusel topping. Sprinkle streusel over top of peaches & tomato filling", "Evenly distribute 1/2 cup of reserved sugar/peach/tomato juices over top of tart/crumble topping - Return to oven for 10 minutes.", "Top with Vanilla, Goat Cheese, or Cinnamon home made ice cream."]

2135

kcal

Calories

156

Fat

170

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.

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 18 ingredients. The key ingredients include: 8 sliced fresh large peaches skin on, 1 pint tomatoes - cherry or grape, 2 teaspoons cinnamon, 1/2 cup turbinado sugar, and more.

Yes, Peach Tomato 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 Tomato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions