Peach Tart

Name: Peach Tart
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 slices
Ingredients: 1 1/2 cups all purpose flour; 1 pinch salt; 1 1/2 sticks unsalted butter; 1/3 cup ice water; powdered sugar; 1 1/2 lbs. (750g) fresh peaches; 1/8 teaspoon salt; 4 tablespoons granulated white sugar

User Reviews

4.8

27 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
12 slices
Calories
196 kcal
Course
Dessert, Baked Goods
Cuisine
International

Peach Tart

Kelsey Carr

Report

Easy Peach Tart - the best and easiest tart ever, loaded with peaches. The pie crust is flaky, buttery and delicious. This recipe is so easy and fail-proof for novice baker.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Pie Crust:

1 1/2 cups all purpose flour
1 pinch salt
1 1/2 sticks unsalted butter cold, cut into 1/2-inch (1cm) pieces, plus 2 tablespoons melted butter
1/3 cup ice water
powdered sugar optional

Peach Filling:

1 1/2 lbs. (750g) fresh peaches
1/8 teaspoon salt
4 tablespoons granulated white sugar

Add to Shopping List

Instructions

Preheat the oven to 400°F (207°C).
Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add ice water until the dough forms a ball.
Transfer the dough to a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Pat the dough into a disk. On the floured surface, roll out the dough into a 16- to 17-inch (40 cm to 43 cm) round, about 1/4 inch (5 mm) thick. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and transfer it onto the prepared baking sheet.
Peach Filling: Wash the peaches and, if needed, rub them to remove any fuzz. Cut the peaches in half, remove the pits, and slice them into thick 1-inch (2.5 cm) pieces. Place the peach slices in a large bowl and season with salt. Then, add 3 tablespoons of sugar and gently toss to combine.
Arrange the peach slices on the pastry, placing them as close together as possible without overlapping too much. Leave about a 2-inch wide border around the outside. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Be sure to seal any cracks in the pastry.
Bake the tart in the center of the oven for 1 hour, or until the peaches are tender and golden and the crust is cooked through. Let the tart cool slightly before serving. Optionally, dust with powdered sugar.

Notes

The filling recipe is adapted from Joy of Baking.

Nutrition Information

Show Details

Serving 12slices Calories 196kcal (10%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 30mg (1%) Fiber 1g (4%) Sugar 9g (18%)