This peach tart is a simple and flavorful dessert, showcasing juicy seasonal peaches arranged on top of a homemade pastry base, and topped with a simple streusel and maple drizzle.
If you love peach-inspired desserts, such as this peach shortcake and peach and cherry quinoa crumble, you’ll want to stick around for this peach tart recipe! It’s pretty to look at and tastes even better – perfect with whipped cream, yogurt or ice cream dolloped on top of a generous slice.
Once the tart base has been made and par baked, it’s just a matter of assembling the slices of peaches and topping the tart with the crumbly streusel and sweet maple drizzle.
For more inspiration on baking and cooking with peaches, check our handy guide to peaches with more than 35 recipes for this delicious summer fruit!
Every summer my love affair with peaches is reignited. Of all the fruits in the land, even the exotic tropical ones, peaches are my one true love. I’m not partial to any specific kind. Give me donut peaches, white peaches, yellow peaches, I’ll devour them all without bias. We added two peach trees to our 20 fruit tree mini-orchard this year and to say I’m excited is quite the understatement.
So with warm weather on the horizon and fresh peaches in my future, this wonderfully simple and deliciously decadent peach tart needed to be shared.
Why You’ll Fall In Love With This Recipe
- It’s a delicious and attractive dessert tart that’s perfect to make with juicy and flavorful seasonal peaches or any time of the year with the convenience of canned sliced peaches.
- Easily adapt this peach tart to suit your preferences. I’ve included some simple ingredient swaps below that you could try!
- Making this fruit tart with gluten-free flour allows you to serve this dessert to anyone – perfect for holidays, social gatherings or potlucks.
- It can be adapted to a variety of stone-fruits like nectarines, apricots or plums.
- The streusel topping uses leftover crust pieces so there’s no extra steps. It’s a simple solution that also avoids waste.
Ingredients For Peach Tart
Tarts get a reputation for being complicated and tedious but this ingredient list proves otherwise. Here’s what you’ll need for each component.
For The Tart Base
- Flour – I’ve used a combination of gluten-free plain flour and almond flour for the peach tart base.
- Xanthan gum – A binding ingredient commonly used in gluten-free baking.
- Coconut sugar – This provides a caramel-like flavor to the pastry.
- Butter – The butter must be cold and cut into cubes so that the pastry base is deliciously flaky.
- Eggs – Large eggs are best for this recipe. If you only have smaller eggs on hand, you may need to add in an extra egg.
For The Filling
- Peaches – Cut into thin long slices. I’ve kept the skin on, but you can peel the peaches, if you prefer.
- Coconut sugar – Combined with the reserved pastry from off-cuts of the tart base to make a streusel topping for this tart.
- Salt – Just a pinch to bring out the flavors of this dessert.
For The Maple Drizzle
- Maple – Use your favorite brand of maple syrup. Honey can be used instead.
- Water – Added to the maple syrup for simmering.
How To Make This Peach Tart Recipe
The full recipe can be found at the bottom of this post but here’s how you would assemble and bake the tart.
For The Base
Preheat the oven to 400 degrees Fahrenheit and lightly whisk the eggs in a small bowl, setting aside a bit of the egg whites for an egg wash.
Stir the flour, xanthan gum, and coconut sugar in a large mixing bowl or pulse it in a food processor.
Rub the cold cubes of butter into the flour mixture until it resembles breadcrumbs, or pulse it in a food processor.
Add the eggs to the dough and mix until it forms a ball with a slight bit of stickiness.
Roll the pastry dough out onto parchment paper and create a circle that is 3-4 mm (or about 1/8-inch) in thickness and larger than a 9-inch loose bottom tart dish.
Grease the tart pan well with butter and carefully place the pastry into the pan with an equal amount of pastry overhanging the sides.
Remove the parchment paper and press the pastry into the tart pan and against the sides using your fingers. Trim the overhang and set the excess pastry to the side to be used as the streusel topping.
Prick the pastry base several times with a fork and line the top of the base with a sheet of parchment paper. Add baking beans or rice on top.
Bake the base for 5 minutes and then remove to cool for 5 minutes. Brush the base of the tart with the reserved egg white mixture and bake for an additional 2 minutes. This stops the peach tart from turning soggy once the filling has been added. Allow the egg-washed tart base to cool while moving on to prepare the filling.
For The Filling
Add the reserved trimmed pastry to a food processor with the coconut sugar and a pinch of salt. Blitz into a crumble.
Starting from the outside, arrange the peaches overlapping in a circle over the par baked crust so that the peaches fit snuggly. Sprinkle the streusel topping over.
Bake the assembled peach tart for 25 – 35 minutes, which is long enough for the peaches to soften. If the crust starts to brown too quickly, loosely wrap the edges with tin foil.
For The Drizzle
Add the maple syrup and water to a small pan and bring it to a simmer over a medium-low heat until the mixture thickens, about 4-7 minutes. Remove the drizzle from the heat and let it cool slightly.
Drizzle the maple mixture over the top of the tart. Allow the tart to fully cool and then serve it with a scoop of yogurt, whipped cream, ice cream or even this peach frozen yogurt!
My Pro Tips
Recipe Tips
- If you find the dough for the tart base to be overly sticky, chill it in the fridge for about 15 minutes. I didn’t find this necessary when making it but this is temperature dependent.
- Be sure to preheat the oven at the beginning of the recipe so that the temperature of the oven is stable by the time you par bake the base.
- The baking beans added to the top of the uncooked pastry base act as a weight to help prevent any pockets of steam from creating uneven lumps in the baked tart base. If you don’t have baking beans, sprinkle uncooked rice over the base instead.
- Try to cut the peaches into uniform-sized slices so that they all bake evenly and at the same rate.
- I haven’t removed the skin from the peaches as I enjoy the texture, but you can if you prefer.
- When storing this peach tart in the freezer, wrap it with plastic wrap and then again with aluminum foil. Thaw it in the fridge or on the countertop to then serve at room temperature or to be reheated.
- It’s important to prick the unbaked pastry base to allow steam to be released from the crust so that no uneven lumps form.
Variations
- Tart base: If you don’t want to make your own tart base from scratch, use a store-bought pie crust instead. Keep in mind that the streusel topping is made from leftover pastry, so you may need to make this separately or omit from the recipe.
- Flour: If you don’t mind your dessert tart containing gluten, feel free to make the pastry with regular flour and baking powder.
- Spice: Add a teaspoon of cinnamon to the streusel topping for a touch of warmth. Nutmeg, cloves and ginger would also complement it nicely.
- Herbs: This might sound weird, but fresh summer peaches pair wonderfully with aromatic herbs like basil or mint. Try adding some or check out this upside down basil nectarine cake.
- Peaches: I’ve used whole seasonal peaches, cut into thin long slices. For added convenience, you could use canned peaches instead drained of any liquid. White, yellow or donut peach varieties can all be used.
Storage
Cover the leftover peach tart or store it in an airtight container in the fridge for 4-5 days. This tart can also be stored in the freezer for up to 2 months.
Leftover peach tart can be served at room temperature after being removed from the fridge to sit on the countertop for 10-15 minutes, or serve it again after reheating in the microwave or the oven.
More Dessert Tarts To Try
Cranberry curd tart is the perfect holiday dessert, made with a smooth, sweet, and tart curd filling and an oat and nut crust. It’s a stunning dessert that will leave your guests in awe!
If you’re a chocoholic, this chocolate pecan tart is just for you. It’s part brownie and part pecan pie as well as being grain-free and healthier. A decadent and rich holiday tart that will have you coming back for more.
This no-bake lime avocado tart is impressive to look at and promises no shortage of zesty lime flavor and creamy avocado texture. Even better is the fact that it’s no-bake, paleo, grain free, and gluten free. What else could you ask for!
Peach Tart
Equipment
Ingredients
For the Crust
- 2 1/4 cups gluten-free flour (or all-purpose), (310g)
- 1/4 cup almond flour, (30g)
- 1½ teaspoons xanthan gum
- 1 tablespoon coconut sugar
- 3/4 cup butter, cold and diced
- 2 large eggs, lightly whisked, plus a bit of egg white for washing
For the Filling
- 6 peaches, sliced
- 2 tablespoons coconut sugar
- Pinch of salt
Maple Drizzle
- 1/3 cup maple
- 2 teaspoons water
Instructions
DOUGH
- Add the gluten free flour, almond flour, xanthan gum and coconut sugar to a large mixing bowl and stir to combine or pulse in a food processor.
- Rub butter into mix until it looks like breadcrumbs, or pulse in a food processor.
- Add the eggs and mix to combine or use a food processor. It should form a ball with a slight stickiness to it.
- If required, you can place in the fridge for 15 mins to chill. I didn’t need to.
TART
- Preheat oven to 400°F.
- Roll out the pastry onto parchment paper into a large circle bigger than the 9″ tart dish about 1/8″ thick.
- Grease the tart pan well with butter and carefully transfer over the pastry. I do this by supporting the pastry with my hands as I gently invert the parchment paper onto the pan, with equal pastry overhanging the sides. Remove the baking paper.
- Press the dough with your fingers so that it neatly fits the pan and trim the overhang. Set the trimmed pastry aside for the streusel topping.
- Prick the base with a fork several times.
- Line the base with a sheet of parchment and add baking beans to act as a weight (uncooked rice works well too).
- Place in the oven and par bake for 5 minutes. Allow to par cool for 5 mins. Brush base with egg white and return to the oven for 2 mins. This will stop the peach tart from becoming soggy once you add the filling. Allow to cool.
FILLING
- Add reserved trimmed pastry to a food processor with 2 tablespoons coconut sugar and blitz back into a crumble.
- Starting on the outside, arrange the peaches overlapping in a circle over the par baked crust so the peaches fit snuggly. Sprinkle 1/2 cup of the streusel mixture on top of the peaches, or more to taste.
- Bake for 25 – 35 minutes, until peaches soften. If the crust starts to brown too much loosely wrap the edges with foil.
- Add maple and water to a small pan. Simmer on a medium-low heat until it thickens, about 4 – 7 mins. Allow to cool slightly.
- Drizzle maple sauce over the peaches.
- Allow to fully cool and serve with yogurt, cream or ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Your peach tart looks so yummy! I wish I had some peaches right now :(
Love this! I’ve been a fan of the cashew cream lately too. And anything with chia wins in my book :)
If you’re turning into a peach then I’m about to turn into an apple… just wait.