Peach Tart Recipe

This peach tart recipe pairs a crisp, buttery pâte sucrée crust with a rich almond frangipane and thin fans of fresh peach slices. The almond cream puffs slightly as it bakes, holding the peaches in place while a warm apricot glaze gives the top its shine.

Five ripe peaches, one tart pan, and about an hour and a half from start to finish is all it takes to get a bakery-style dessert on the table.

Most home versions of this tart run into the same problem: soggy centers where the frangipane never fully sets under the fruit. Blind baking the crust first and keeping the peach slices thin solves that, since the almond cream cooks through evenly instead of steaming under a pile of thick fruit.

Quick Recipe Summary
Prep Time	25 minutes
Chill Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 30 minutes
Servings	8 slices
Difficulty Level	Intermediate

For another peach dessert with a similar fruit-forward finish, see Peach Pie.

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Why You’ll Love This Peach Tart Recipe

This peach tart recipe uses three simple components: a shortbread-like crust, an almond filling, and fresh fruit on top. Each part is easy on its own, and together they turn into something that looks far more complicated than it actually is.

• The pâte sucrée crust holds its shape without shrinking, thanks to a short chill before baking.
• Almond frangipane adds a nutty backbone that keeps the tart from tasting like plain fruit on pastry.
• Blind baking the crust first prevents the soggy-bottom problem common in fruit tarts.
• Thin peach slices cook through fully in 35 minutes, so there’s no undercooked fruit in the center.
• The apricot glaze takes 60 seconds and gives the tart a professional, bakery-case shine.
• It’s a make-ahead dessert. The crust and frangipane can both be prepared a day in advance.
• Ripe peaches need very little added sugar, since the fruit itself carries most of the sweetness.
• It slices cleanly, which makes it a reliable choice for dinner parties or potlucks.

A similar crust-and-cream approach is used in Fruit Tart, if berries are more in season than peaches where you are.

Ingredients

Gather everything before you start, since the frangipane comes together quickly once the butter is soft. Ingredients are split into the crust, the almond filling, and the peach topping.

For the Pâte Sucrée Crust:

• 1½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ⅓ cup (65g) granulated sugar
• ¼ teaspoon salt
• 1 large egg yolk
• 1 to 2 tablespoons ice water, as needed

For the Almond Frangipane:

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 cup (100g) almond flour
• 2 large eggs
• 1 tablespoon (8g) all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum (optional)

For the Peach Topping:

• 4 to 5 medium ripe peaches (about 700g / 1.5 lbs), thinly sliced
• 2 tablespoons (25g) granulated sugar, for sprinkling
• ¼ cup (80g) apricot jam, for the glaze
• 1 tablespoon water, to thin the jam

Peaches that give slightly under gentle pressure at the stem end slice the most evenly. I’ve found that peaches picked a day or two before they’re fully soft hold their shape better once baked, while fully ripe ones tend to collapse into the frangipane.

For a puff pastry shortcut version of this same fruit combination, check out Peach Galette with Puff Pastry.

Kitchen Equipment Needed

None of this requires specialty bakeware beyond a proper tart pan, but a few tools make the process considerably smoother.

• 9-inch tart pan with removable bottom
• Food processor or pastry cutter, for cutting butter into the flour
• Rolling pin
• Mixing bowls, one large and one medium
• Electric hand mixer or stand mixer, for the frangipane
• Pastry brush, for the apricot glaze
• Sharp paring knife, for slicing peaches
• Pie weights or dried beans, for blind baking
• Parchment paper
• Offset spatula, for spreading the frangipane evenly
• Wire cooling rack

A tart pan with a removable bottom matters more than it might seem. Without one, unmolding a baked crust without cracking the edges is close to impossible.

For a rustic alternative that skips the tart pan entirely, see Peach Galette.

Recommended Products for This Recipe

These are tools and ingredients I reach for specifically because of problems they solved when I was still figuring out this recipe. None of these are required, but each one addresses a real pain point.

1. Fluted Tart Pan with Removable Bottom

A tart pan with fixed sides makes unmolding a nightmare, since the crust has to be pried out over the edge. The removable bottom lets you push the whole tart up and out in one motion, which keeps the fluted edges intact.

Get it on Amazon

2. Fine Mesh Sieve

Almond flour clumps more than regular flour, and unsifted lumps show up as dense pockets in the baked frangipane. Running it through a fine mesh sieve before mixing keeps the filling smooth and even.

Get it on Amazon

3. Ceramic Pie Weights

Dried beans work in a pinch, but they conduct heat unevenly and can leave the crust pale in spots. Ceramic pie weights distribute heat more consistently across the crust during blind baking, so the bottom browns evenly instead of staying doughy in the center.

Get it on Amazon

4. Digital Kitchen Scale

Cup measurements for flour can vary by up to 20% depending on how it’s scooped, which throws off the balance of a pastry dough more than most other baking. Weighing the flour and butter in grams keeps the crust consistent every time it’s made.

Get it on Amazon

For a filling shortcut using canned or jarred peaches instead of fresh, see Peach Pie Filling.

Step-by-Step Instructions: How to Make Peach Tart

Follow these steps in order and the crust, filling, and fruit will all finish baking at the same time.

1. Make the Pâte Sucrée Dough

• In a food processor, pulse the flour, sugar, and salt together until combined.
• Add the cold, cubed butter and pulse in short bursts until the mixture looks like coarse sand with pea-sized butter pieces still visible.
• Add the egg yolk and pulse a few more times until the dough starts to clump together.
• Add ice water, one tablespoon at a time, pulsing between each addition, just until the dough holds together when pressed between your fingers.
• Turn the dough onto a lightly floured surface, shape it into a flat disc, wrap it in plastic, and refrigerate for 30 minutes.

2. Roll Out and Line the Tart Pan

• On a lightly floured surface, roll the chilled dough into a circle about 11 inches across and ⅛ inch thick.
• Carefully transfer the dough to the 9-inch tart pan, pressing it gently into the bottom and up the fluted sides.
• Trim any excess dough hanging over the edge by rolling the pin across the top of the pan.
• Prick the bottom of the crust several times with a fork to prevent large air bubbles.
• Place the lined tart pan in the freezer for 10 minutes while the oven preheats to 375°F (190°C).

3. Blind Bake the Crust

• Line the chilled crust with a sheet of parchment paper and fill it with pie weights or dried beans, spreading them evenly to the edges.
• Bake for 15 minutes, then carefully remove the parchment and weights.
• Return the crust to the oven and bake for another 5 minutes, until the bottom looks dry and just barely golden.
• Remove the crust from the oven and set it aside to cool slightly while you make the frangipane. Reduce the oven temperature to 350°F (175°C).

4. Make the Almond Frangipane

• In a mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2 minutes.
• Add the almond flour and beat until fully incorporated.
• Add the eggs one at a time, beating well after each addition.
• Mix in the tablespoon of all-purpose flour, vanilla extract, and rum, if using, until the frangipane is smooth and thick.

5. Assemble the Tart

• Spread the almond frangipane evenly across the bottom of the blind-baked crust using an offset spatula.
• Arrange the thin peach slices over the frangipane in a circular, slightly overlapping pattern, starting from the outer edge and working inward.
• Sprinkle the sliced peaches evenly with the 2 tablespoons of granulated sugar.

6. Bake the Tart

• Place the assembled tart on the middle oven rack and bake at 350°F (175°C) for 35 minutes, until the frangipane is puffed and golden and the peaches have softened at the edges.
• If the crust edges start browning too quickly, loosely cover them with a strip of foil for the last 10 minutes of baking.
• Remove the tart from the oven and transfer it to a wire cooling rack.

7. Glaze and Cool

• In a small saucepan or microwave-safe bowl, warm the apricot jam with the tablespoon of water until it loosens into a brushable glaze.
• Brush the warm glaze evenly over the peach slices using a pastry brush.
• Let the tart cool in the pan for at least 30 minutes before removing the outer ring and slicing.

For a version that skips the pastry cream and layers whole peach halves instead, see Blueberry Peach Galette.

Tips for The Best Peach Tart

A few small habits separate a tart with a crisp base from one that turns soft under the fruit.

• Keep the butter cold when making the crust. Softened butter blends into the flour instead of staying in distinct pieces, which is what creates flakiness.
• Don’t skip the blind bake, even if the recipe feels long already. It’s the single biggest factor in avoiding a raw or soggy center.
• Slice peaches no thicker than ¼ inch. Thicker slices won’t cook through fully in 35 minutes.
• Use peaches that are ripe but still slightly firm. Overripe peaches release too much liquid and can make the frangipane gummy.
• Let the tart cool before slicing. A warm tart looks beautiful but the frangipane hasn’t fully set, so slices will slide apart.
• If your peaches are especially juicy, pat the slices dry with a paper towel before arranging them on the frangipane.
• Warm the apricot jam before brushing it on. Cold jam clumps and won’t spread into an even, glossy layer.

I ruined my first tart by skipping the blind bake step to save time, and the entire center stayed wet under the peaches even after 40 minutes in the oven. Baking the crust alone first fixed it completely.

Another version worth trying if peaches aren’t fully in season yet is Blackberry Peach Galette.

What to Serve with Peach Tart

A peach tart is rich enough on its own but pairs well with something cold, something bright, or something to round out a full dessert table.

• A scoop of vanilla ice cream, which melts slightly into the warm almond frangipane
• Lightly sweetened whipped cream
• A drizzle of extra warmed apricot jam or honey
• Fresh mint leaves for a bit of color and brightness
• A glass of dessert wine such as Sauternes or a late-harvest Riesling
• Strong black coffee or espresso, which cuts through the sweetness of the frangipane
• Peach Smoothie alongside a brunch spread that includes tart slices
• A savory starter like Grilled Peach and Burrata Salad before the tart, to bookend the meal with peach flavor
• Other baked desserts on a dessert table, such as Apple Pie or Pecan Pie, for guests who want options
• Crème Brûlée as a second, custard-based dessert if you’re serving a larger crowd

For more ways to use this same crust-and-fruit method, see Peach Cobbler.

Variations of Peach Tart

Once the base technique is down, it’s easy to adjust the flavors or swap the fruit entirely.

• Rustic free-form version: Skip the tart pan and fold the edges of the dough over the fruit galette-style for a more casual presentation.
• Almond-free filling: Replace the almond flour frangipane with a simple pastry cream if a nut allergy is a concern.
• Spiced peach tart: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg to the sugar sprinkled over the peaches.
• Bourbon peach tart: Swap the rum in the frangipane for bourbon for a deeper, slightly smoky flavor.
• Mixed stone fruit tart: Combine peaches with sliced plums or nectarines for a more layered color and flavor.
• Individual tartlets: Divide the dough and frangipane among four 4-inch tart pans and reduce the bake time to about 22 minutes.
• Puff pastry shortcut: Use store-bought puff pastry instead of pâte sucrée for a faster, flakier version with less hands-on time.
• Canned peach version: Use well-drained canned peaches when fresh ones are out of season, patting them very dry first to avoid excess moisture.

If you’d rather work with canned peaches from the start, Peach Crisp with Canned Peaches is built around exactly that.

Storage and Reheating

Because the frangipane contains eggs and dairy, this tart needs to be refrigerated rather than left on the counter for more than a couple of hours.

• Store leftover tart covered in the refrigerator for up to 4 days.
• Keep the tart in an airtight container or wrap it tightly with plastic wrap to prevent the crust from absorbing other fridge odors.
• To freeze, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months.
• Thaw frozen slices in the refrigerator overnight before serving.
• Serve chilled or at room temperature. Reheating isn’t necessary and can make the crust soggy.
• If you do want it slightly warm, place a slice in a 300°F (150°C) oven for about 8 minutes, uncovered.
• Avoid microwaving, since it softens the crust unevenly and can make the frangipane rubbery.

For a soup-to-nuts fall dessert lineup that includes another baked fruit option, browse Peach Crumble Pie.

Nutritional Facts

Values are estimated per slice, based on 8 slices per tart.

Nutrition Per Slice
Calories	310 kcal
Total Fat	19g
Saturated Fat	10g
Carbohydrates	31g
Sugars	18g
Protein	5g
Fiber	2g
Cholesterol	85mg
Sodium	95mg

For a full breakdown of a lighter, filling-only version of this fruit, see Blueberry Peach Crumble.

Health Benefits of Key Ingredients

This tart isn’t a health food, but the peaches and almonds do carry some genuine nutritional value alongside the butter and sugar.

• Peaches are a good source of vitamin C and vitamin A, and their natural sugars mean less added sugar is needed in the topping.
• Almond flour contributes vitamin E, magnesium, and unsaturated fats, and it’s naturally lower in carbohydrates than wheat flour.
• Eggs provide complete protein and choline, which supports the structure of both the crust and the frangipane.
• Butter, while high in saturated fat, also carries fat-soluble vitamins A and D in moderate amounts.
• Apricot jam, used sparingly in the glaze, adds a small amount of additional vitamin A from the fruit it’s made with.

For more peach-forward recipes that lean lighter, see Peach Crumble Bars.

FAQs About Peach Tart

1. Can I make this peach tart ahead of time?

Yes, the crust can be blind baked up to a day in advance and stored covered at room temperature.

The frangipane can also be mixed ahead and refrigerated, then brought to room temperature before spreading.

2. Do I need to peel the peaches?

Peeling is optional and mostly a matter of preference. The skins soften considerably during baking, and many bakers leave them on for the color contrast against the almond cream.

3. Can I use frozen peaches instead of fresh?

Frozen peaches work, but they release more liquid as they thaw and bake. Thaw them fully, pat them very dry with paper towels, and expect a slightly softer texture than with fresh fruit.

4. Why did my frangipane sink or crack after baking?

This usually happens if the tart is removed from the oven before the center is fully set, or if it cools too quickly. Let it bake until the center springs back gently when touched, and cool it gradually at room temperature rather than in the fridge right away.

5. Can I make this tart without a tart pan?

A 9-inch pie pan or springform pan can work as a substitute, though the classic fluted edge won’t be there. A free-form galette-style version, with the dough edges folded over the filling, is another option that skips the pan question entirely.

For a cobbler-style take on the same fruit that skips pastry entirely, see Bisquick Peach Cobbler.

Final Thoughts

This peach tart takes a bit more hands-on time than a simple cobbler, but the blind-baked crust and almond frangipane are what make it worth the extra steps.

Once you’ve made the pâte sucrée once, the rest of the process moves quickly the next time around.

If you make this recipe, leave a comment below and let me know how the peaches held up in your oven. Photos are always welcome too, if you’d like to share how your tart turned out.

Recommended:

• Peach Pie Filling
• Peach Galette with Puff Pastry
• Peach Crisp with Canned Peaches
• Coconut Cream Pie
• Pumpkin Pie
• Apple Crisp
• Strawberry Peach Smoothie
• Crème Brûlée Cheesecake
• Fruit Cocktail Cake