This easy peach tart takes no more than 20 minutes to assemble and is one of my all-time favorite desserts. What's not to love about fresh peaches caramelized with a salty and sweet crumble topping on an olive oil crust?
Summer isn't over, and I don't appreciate everyone talking about summer like it's gone. We still have technically 17ish days left. So let's just all calm down, soak up our remaining days, and eat lots of peach tart and peach cobbler, k?
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When I tell you this summer peach tart one of my favorite desserts of all time, I'm not kidding. I've made this dessert more than any other dessert on my blog and it's only a short season for peaches. That tells you a lot. The peach tart is as much a hit at dinner parties as it is on a casual Tuesday night. There's an almond shortbread-like crust topped with baked peaches that just melt in your mouth thanks to the high heat and sugar crumble on top. I love that I can make the peach tart quickly with little fuss.
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Why This Is the Best Peach Tart Around
- The ingredient list is super basic. These are ingredients you have in your pantry right now likely, the only addition being fresh peaches.
- The dough for the crust comes together in a bowl. No special equipment or mixer needed. I prefer to use my fingers. You can even mix the dough right in your pan.
- No blind baking of the crust needed. The crust and the peaches bake all together.
- Use whatever pan you have. I'm using a traditional tart pan here, but I've made this in a round cake pan or square cake pan.
How to Pick a Good Peach
This recipe uses fresh, ripe peaches, not the canned stuff. It's important you pick out some delicious peaches because they are the star of this recipe (although the crust is a close second).
First, look at the color of the peach. Peaches should have a beautiful yellow to orange-ish red exterior without any bumps or bruises.
Second, feel the texture of the peach. I hate rock hard peaches. There's nothing worse than thinking you're biting down into a juicy, drip-down-your-mouth peach to feel like you're biting into an apple. A ripe peach should feel slightly soft to the touch and feel fuzzy and smooth, not mushy or wrinkly.
Finally, smell the peach. The peach should have a fragrant smell, especially if buying from a farmer's market. The peaches at a farmer's market likely haven't been refrigerated before getting to you, so they're more likely to be smelly in the best of ways!
We get our peaches delivered weekly every summer from The Peach Truck. We are never disappointed by the quality of the peaches. If you don't live in Georgia or South Carolina and have access to the best peaches ever, I recommend you order through them next time!
We've been making all sorts of peach recipes over here, with my other favorites being this peach upside down cake, peach galette, and a peach burrata salad (because sometimes you need to eat healthy, you know?).
Ingredients for the Peach Tart
You'll need the following ingredients to make this easy peach tart:
- all-purpose flour
- salt
- granulated sugar
- coconut oil
- mild olive oil
- whole milk
- almond extract
- unsalted butter
- ripe peaches
How to Make A Summer Peach Tart
I love tarts because they always look so much fancier than they really are. You're making a simple dough, pressing it into a pan, adding peaches and a sugar and butter crumble, and baking the peach tart until it's bubbly and the crust is brown. Here are the full deets:
Step 1: Make your crust and spread in the pan.
Simply combine all of the dry crust ingredients with all of the wet crust ingredients in a medium-sized bowl. I use a spoon to stir everything together until it comes together. It will be a very soft dough.
I always start on the sides of the tart pan to make sure there's a lip on the crust then make my way out to the center of the pan. It will be imperfect and not smooth. That's okay. Just make sure there are no gaps in the dough.
Spread peaches in concentric circles over your crust.
Cut peaches that are about ½" thick. Too thin and the peaches will cook too much and be mushy. Making the peach slices too thick will cause the peaches to still be crunchy.
Don't be scared to get the peaches to fit snuggly in the peach tart because they will shrink when they're baked. I fill in any gaps with more peaches after I've done my first go-around.
Make crumb topping and sprinkle over the peaches.
This step gets your hands a little messy and is my 10 year old's favorite part. You can use a fork of your hands to cut the butter into the crumble until you have the consistency of wet sand.
Sprinkle evenly over the peaches -- and you're ready to bake!
Baking Tip: Place the tart on a baking sheet in case the liquid bubbles up over the side. You don't want a mess in your oven!
Bake and enjoy!
The peach tart is baked at 425˚F. When the crust starts turning golden brown and the peaches are bubbling, it's ready! Serve warm (needs at least 20-30 minutes after coming out of the oven) or at room temperature. I love serving warm with a scoop of vanilla ice cream.
Other Uses for Coconut Oil
Do you have a big jar of coconut oil you don't know what to do with? I use coconut oil quite a bit. While coconut oil is a healthier option compared to vegetable or canola oil, I also love the subtle coconut flavor the oil provides. Here are some other ways to use that jar of coconut oil:
- Healthy Apple Cinnamon Muffins
- Healthy Baked Coconut Shrimp
- Healthy Almond Butter Cups ((Like Reese's peanut butter cups but not processed!), or this to-die-for
- No Bake Chocolate Raspberry Tart
Worn Slap Out? Try These Time-Saving Tips!
- Don't bother peeling the peaches. I stopped peeling my peaches, and I've never looked back.
- Make the crust directly in your pan. You save a bowl from being washed. One less bowl may not seem like much but I'll take not washing anymore dishes than I have to.
Let's wrap up the summer right!
xox
kathryn
Other Pies & Tart Recipes to Try
- No Bake Cherry Cheesecake Parfaits
- Homemade Chocolate Pudding Pie
- Cranberry and Rosemary Curd Tart with Shortbread Crust
- Maple Bourbon Pumpkin Pie from Scratch
- Perfectly Easy Pie Crust from Scratch
- Meyer Lemon Curd Tart with Shortbread Crust
- No-Bake Chocolate Pomegranate Tart
- Chocolate Espresso Silk Pie with Oreo Crust
Easy Summer Peach Tart
Ingredients
- 1 ½ cups plus 2 tablespoons all-purpose flour divided
- ¾ teaspoon kosher salt
- ½ cup plus 1 teaspoon sugar divided
- ¼ cup coconut oil melted and cooled
- ¼ cup mild olive oil
- 2 tablespoons whole milk
- ½ teaspoon almond extract
- 2 tablespoons cold unsalted butter
- 3 medium-sized ripe peaches pitted and cut in ½" slices
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper to prevent any spillage of the tart.
- In a medium-sized bowl, combine 1 ½ cups flour, ½ teaspoon salt, and 1 teaspoon of sugar. In a small bowl, whisk the coconut oil, olive oil, whole milk, and almond extract together. Pour into the dry mixture and use your fingers to combine. Spread the dough into all the crevices of a tart pan until there are no holes.
- In another bowl, combine ½ cup sugar, 2 Tablespoons flour, ¼ teaspoon salt, and the butter. Using your fingers, pinch the ingredients together until the mixture becomes crumbly like wet sand.
- Starting on the outside, arrange your peach slices in concentric circles. You want the peaches to get snuggly because they'll shrink as the bake. Sprinkle the crumbly mixture on top and bake on the baking sheet for 35-45 minutes or until bubbly. Cool on a rack. Serve warm or at room temperature.
Notes
Nutrition
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