Fresh Peach Tart (#1374)

Desserts Tarts
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For The Crust

  • 3/4 cup Whole Wheat Pastry Flour or white flour
  • 3/4 cup Almonds slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes
  • 3 tablespoons Light Brown Sugar packed
  • 1/4 tsp Salt
  • 2 tablespoons Unsalted Butter cold, cut into small pieces
  • 2 tablespoons Canola Oil or light olive oil
  • 2 tablespoons Water iced, or as needed

For The Filling

  • 1 1/2 pounds Peaches evenly sliced, about 3/4- inch thick, 4 to 5 peaches
  • 2 tablespoons Strawberry Jam or apricot jam, or raspberry jam
  • 1 Tbsp Turbinado Sugar or brown sugar,for sprinking


  1. For the crust:
  2. Coat a 9-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
  3. Add toasted almonds into food processor, pulse until finely ground.
  4. Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
  5. Add butter and oil, pulse until incorporated.
  6. Add ice water and pulse until the dough almost forms.
  7. Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
  8. Use a fork to pierce bottom of tart.
  9. Put crust into freezer, freeze about 10 to 15 minutes.
  10. Preheat oven to 400° f (200° c).
  11. Bake crust until set and the edges are beginning to brown, about 15 minutes.
  12. Let cool on wire rack for about 15 minutes.
  13. For the filling:
  14. Spread strawberry jam evenly over the bottom.
  15. Arrange peach slices neatly over tart.
  16. Sprinkle some sugar on top.
  17. Put in the oven, bake for 15 to 20 minutes.
  18. If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.
  19. Transfer onto a wire rack, let cool completely.
  20. Serve.
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