Easy Summer Peach Tart

large peach tart on wooden cutting board with a scoop of icecream on one of the slices and peaches and green vinery around.

5 from 2 votes

This Easy Summer Peach Tart is one of my favorite desserts ever, with fresh peaches cramelized with a sugary crumb topping over an olive oil crust.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: peach recipes, summer peach tart, tarts

Servings: people

Calories: 302kcal

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

To store: Cover with plastic wrap when cooled. Store at room temperature.Â

To reheat: Place slice in the oven at 300ËšF for 10 minutes or until heated through. We also eat the peach tart at room temperature the next day without heating it up and it's delicious.Â

Nutrition