Easy Peach and Almond Tart Recipe

I can’t tell you how much I adore this Peach and Almond Tart – it captures everything I love about summer baking!

The buttery, flaky pastry cradles a rich almond cream filling that I top with perfectly arranged peach slices.

I find this dessert strikes the perfect balance between elegant presentation and comforting flavors that always remind me of lazy summer afternoons.

What I Love Most About This Peach and Almond Tart

What makes this Peach and Almond Tart so special is how the sweet, juicy peaches complement the nutty almond filling beautifully.

I love that you can prepare the components ahead of time, making it perfect for entertaining.

The tart looks stunning on any table, yet it’s surprisingly approachable for home bakers of all skill levels.

I absolutely love making this Peach and Almond Tart – it always brings such a smile to my face, just like my Easy Peach Upside Down Cake Recipe and The Best Peaches and Cream Recipe.

I really think you’ve got to try them next!

Ingredients You Need for this Peach and Almond Tart

For the Pastry:

• 2 cups cake flour, sifted – I always sift cake flour for the most tender crust
• 1/4 teaspoon salt – Just a pinch to balance the sweetness
• 1/4 cup granulated sugar – Adds a subtle sweetness to the pastry
• 1 stick (1/2 cup) unsalted butter, cold and cubed – Keep it cold for flaky results
• 1 large egg yolk – Helps bind the dough and adds richness
• 2-4 tablespoons ice water – Add gradually until the dough comes together

For the Almond Filling:

• 1/2 cup unsalted butter, room temperature – Make sure it’s properly softened
• 1/2 cup granulated sugar – Creates the perfect sweetness level
• Pinch of salt – Balances all the flavors beautifully
• 1 large egg – Helps bind the almond cream
• 1 cup almond flour – You can substitute with finely ground almonds
• 2 tablespoons bourbon – Adds depth; substitute with vanilla extract if preferred
• 2 teaspoons almond extract – Don’t skip this – it’s essential for that almond flavor
• 1 tablespoon plus 1 teaspoon cake flour – Helps stabilize the filling

For Assembly:

• 4 ripe peaches, peeled and sliced – Choose peaches that yield slightly to pressure
• 1/4 cup sliced almonds, toasted – Toast them yourself for the best flavor
• Confectioners’ sugar for dusting – Adds that final elegant touch

How to Make Peach and Almond Tart

Prepare the Almond Filling:

1. In a food processor, combine the softened butter, sugar, salt, egg, almond flour, bourbon, almond extract, and cake flour. Process until the mixture is completely smooth and creamy.
2. Transfer to an airtight container and refrigerate for at least 1 hour. I often make this filling up to 2 weeks ahead – it keeps beautifully in the fridge.

Make the Pastry:

3. Preheat your oven to 375°F. In a food processor, pulse together the sifted cake flour, salt, and sugar until combined.
4. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Add the egg yolk and pulse to combine. Gradually add ice water, starting with 2 tablespoons, pulsing until the dough just starts to come together.
6. Turn the dough onto a clean surface, shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.

Assemble and Bake:

7. Roll the chilled pastry into a circle large enough to fit a 10-inch tart pan. Press gently into the pan and trim any excess dough. Refrigerate for another 20 minutes.
8. Prick the bottom of the pastry with a fork. Line with parchment paper and fill with pie weights or dried beans.
9. Bake for 10 minutes, then remove the parchment and weights. Continue baking for 10-15 minutes until lightly golden. Cool on a wire rack and reduce oven temperature to 350°F.
10. Spread the almond filling evenly in the cooled tart shell, filling it about 3/4 full. Arrange the peach slices in overlapping circles on top.
11. Bake for 40 minutes until the filling is set and lightly golden. Cool completely in the pan before removing.
12. Before serving, sprinkle with toasted almonds and dust with confectioners’ sugar.

My Best Tips for a Perfect Peach and Almond Tart Every Time

Keep your butter cold when making the pastry – this creates those flaky layers I love so much. For the filling, make sure your butter is properly softened so it blends smoothly.

When selecting peaches, choose ones that are ripe but still firm enough to hold their shape during baking.

I always taste-test my peaches first to make sure they’re sweet and flavorful.

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Can I make this Peach and Almond Tart ahead of time?

I often prepare the pastry shell and almond filling a day ahead.

You can assemble and bake the tart the morning of serving, or even bake it completely the day before. It tastes wonderful at room temperature.

What if I can’t find cake flour?

You can substitute all-purpose flour, but use 2 tablespoons less per cup and add 2 tablespoons of cornstarch. Sift the mixture together twice for the best texture.

How do I know when the tart is done?

The almond filling should be set and lightly golden, and a toothpick inserted in the center should come out with just a few moist crumbs.

The edges might puff slightly – that’s perfectly normal.

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Beautiful Ways to Serve Your Peach and Almond Tart

I love serving this Peach and Almond Tart at room temperature with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

It’s perfect for summer dinner parties, picnics, or afternoon tea. The tart tastes even better the next day, making it ideal for potluck gatherings.

I sometimes pair it with a cup of Earl Grey tea or a glass of dessert wine for special occasions.