Why You’ll Love This Peach Tart Recipe
You’ll love this Peach Tart recipe because it perfectly balances the sweetness of ripe peaches with a buttery, flaky crust.
Every bite is a delightful mix of textures and flavors that scream summer. I always find joy in baking this tart, as it fills my kitchen with a warm, inviting aroma.
Plus, it’s surprisingly easy to make! The vibrant colors of the peaches, combined with a golden crust, make it visually stunning.
Whether you’re serving it at a gathering or enjoying it solo, this tart never fails to impress. Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Peach Tart
Let’s explore what you’ll need to whip up this delightful Peach Tart. Gathering the right ingredients is half the fun, and trust me, the end result is absolutely worth it. Just imagine your kitchen filled with the sweet aroma of baked peaches and buttery goodness. It’s like a warm hug in dessert form.
So, let’s get started with the essentials for this mouthwatering tart.
Ingredients List:
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 3/4 teaspoon kosher salt
- 3/4 cup sugar, plus 1 teaspoon
- 1/4 cup vegetable oil (or canola oil)
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold unsalted butter
- 3-5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Now, let’s chat a bit about these ingredients. First off, the peaches are the star of the show, so you’ll want to pick the ripest ones you can find; they should be juicy and fragrant.
If only we could find a way to smell them through the screen, right? And don’t worry if you can’t find mild olive oil; it’s just there to keep things light, but any neutral oil will do.
As for the almond extract, it adds a lovely subtle flavor that complements the peaches beautifully; if you’re not a fan, you can skip it, but I wouldn’t.
Also, if your peaches are extra juicy, a little more flour will help absorb that liquid and keep your tart from turning into a soggy mess. Trust me, no one likes a soggy tart.
How to Make Peach Tart
Making a Peach Tart isn’t just about following a recipe; it’s an experience filled with the delightful aroma of fresh peaches and the buttery scent of a golden crust. To kick things off, preheat your oven to 425 degrees.
While that’s heating up, grab a mixing bowl and combine 1 1/2 cups of all-purpose flour, 3/4 teaspoon of kosher salt, and 1 teaspoon of sugar. Stir it all together—it’s like giving the dry ingredients a little spa treatment, helping them to mingle nicely.
In a separate small bowl, whisk together 1/4 cup of vegetable or canola oil, 1/4 cup of mild olive oil, 2 tablespoons of whole milk, and 1/2 teaspoon of almond extract. When these two mixtures come together, it’s like a dance party in your kitchen.
Gently pour the wet ingredients into the dry ones, and mix with a fork just until the flour is dampened. Remember, we’re not making bread here; over-mixing is a no-go.
Now comes the fun part—shaping the dough. Transfer your mixture to an 11-inch tart pan (or a smaller one if you prefer), and use your hands to pat it down, pushing it gently up the sides to form a lovely crust. Aim for about 1/8-inch thickness all around. If you accidentally create a masterpiece that’s too thick, just trim away the excess.
Then, in another bowl, combine 3/4 cup of sugar, 2 tablespoons of flour, and 1/4 teaspoon of salt with 2 tablespoons of cold unsalted butter. Using your fingers, pinch the butter into the dry ingredients until it resembles a crumbly mixture.
Now, slice up 3 to 5 small ripe peaches (they should be thickly sliced, around 1/2-inch wide) and arrange them in concentric circles on top of the pastry, making sure they fit snugly. It’s like creating a peachy artwork. Don’t forget to sprinkle that crumbly butter mixture generously over the top.
Finally, slide your tart into the oven and bake for about 35 to 45 minutes. You’re looking for those shiny, thick bubbles to form around the fruit and a slightly brown crust.
When it’s done, let it cool on a rack, and then serve it warm or at room temperature. If you’re feeling fancy, add a generous dollop of whipped cream—because who doesn’t love a little extra indulgence?
Enjoy every bite of your glorious Peach Tart, and remember, the best part is sharing it with friends (or keeping it all to yourself, no judgment here).
Peach Tart Substitutions & Variations
While the classic peach tart is undeniably delicious, experimenting with substitutions and variations can elevate your dessert game to new heights.
Instead of peaches, try using ripe nectarines or plums for a twist. You can swap out the almond extract for vanilla or even a hint of cinnamon for added warmth.
If you’re feeling adventurous, replace the all-purpose flour with almond or oat flour for a gluten-free option.
To enhance the flavor, sprinkle some fresh herbs like thyme or basil over the peaches before baking.
These simple changes can make your tart uniquely yours and delight everyone at the table!
What to Serve with Peach Tart
Have you ever wondered what to pair with a delicious peach tart? I love serving it with a generous dollop of freshly whipped cream; it balances the tart sweetness beautifully.
A scoop of vanilla ice cream is another favorite of mine, providing that creamy contrast. If I’m feeling adventurous, I might drizzle some honey or a sprinkle of cinnamon over the top.
For a more sophisticated touch, a glass of dessert wine or a light sparkling wine complements the flavors perfectly. Each option enhances the tart experience and makes it even more memorable for my guests.
Additional Tips & Notes
To guarantee your peach tart turns out perfectly, pay attention to the ripeness of the peaches; they should be soft but not overly mushy.
I also recommend chilling the dough for about 30 minutes before rolling it out; it helps the crust maintain its shape.
If you want an extra touch, consider adding a sprinkle of cinnamon or nutmeg to the sugar mixture for added warmth.
Finally, don’t hesitate to experiment with different fruits or toppings—berries or a drizzle of honey can elevate your tart.
Enjoy it warm or at room temperature, and don’t forget that whipped cream!