Is there anything better than a homemade tart made with fresh peaches served with some vanilla ice cream on a hot summer day? I think not. This tart is incredibly easy but looks very impressive! And who doesn’t love a dessert that pretends to be fancy but takes very little time out of your day?! I honestly can’t get enough of this tart–it took a lot of self-control to wait to dig in before I got all the pictures I needed for the blog!
I use a pie crust for this tart; recipes for tart dough sometimes differ slightly from pie dough recipes, but I love the taste of this crust so I decided to use it anyway! My crust recipe uses buttermilk, which gives the crust a better flavor in my opinion than just plain old ice water. If you don’t have buttermilk you can make some by adding 1 tablespoon of vinegar to every cup of regular milk you have.
Chill the dough for at least an hour before rolling it out, so it’s easier to handle. After fitting the dough into the tart pan you’ll freeze the tart shell to prevent the crust from shrinking in the oven. I also recommend prebaking the tart shell for about 15 minutes so that the bottom of the crust doesn’t get soggy from the moisture of the peaches. You’ll notice in the directions that I say to completely mix the butter into half of the flour and then add the rest of the flour. I find that this method keeps the crust flaky while making the dough much easier to handle and roll out (no messy butter chunks to deal with). I also use all butter, and no shortening, for the best flavor.
If you’re looking for a dessert that looks like it takes hours to make, when in reality it only takes about a half an hour of hands-on work, bake this peach tart for your next dinner party or family get-together!
For the crust:
- 2 1/2 cups (350g) all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 sticks cold butter
- 1/2 cup buttermilk
For the filling:
- 1/2 cup sugar
- 2 tbsp flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp cold butter
- 3 fresh and ripe peaches
- To make the tart dough, combine about half of the flour, the sugar, salt and butter in a food processor. If you do not have a food processor, whisk these ingredients together by hand and then cut in the butter with a fork. Add the butter to the bowl of the food processor and pulse until you can no longer see butter chunks.
- Add the rest of the flour and pulse until combined.
- Slowly drizzle in buttermilk until the dough comes together (you may not need to use the entire 1/2 cup).
- Remove dough from food processor, wrap it in plastic wrap and chill for at least one hour in the refrigerator.
- When ready to roll out the dough, generously flour a surface and remove dough from the fridge. Cut the dough in half (you will only need half of it for one tart shell) and put the other half back in the fridge. Roll the dough out into a 12-inch circle shape and then cut out a 12-inch circle from the dough.
- Fit the dough into the tart pan, leaving a bit of dough above the top edge of the tart pan to compensate for any shrinking that may occur during baking.
- Cover with plastic wrap and place in the freezer until frozen.
- When the shell is frozen, preheat the oven to 425 degrees.
- Place aluminum foil in the tart shell and fill with pie weights or objects that act as pie weights such as beans, marbles or coins. This is to prevent the crust puffing up.
- Prebake the crust for about 15 minutes, until lightly golden on the edges.
- While the crust prebakes, prepare the filling. Slice the peaches into 1/4 inch slices.
- Combine the sugar, flour, cornstarch, salt and cinnamon in a bowl and whisk to combined. Then cut in the cold butter with a fork until the butter is in pea-sized pieces.
- When the tart shell is done prebaking, spread half of the flour/cinnamon/butter filling on the bottom of the tart. Place the peach slices into the tart in whatever design you would like. Top the peaches with the rest of the flour mixture.
- Bake for 35-45 minutes or until the crust is golden brown and the filling is bubbling. You may need to cover the tart with aluminum foil after about 20 minutes to prevent the crust from browning too much.
Enjoy a slice with a scoop of vanilla ice cream or all by itself!
Click here to print this recipe!