This rustic Peach Almond Tart is a simple and quick dessert using this season’s ripe and juicy peaches. Buttery puff pastry is filled with almond cream and then topped with fresh peaches.
Peach Season – The most wonderful time of the year!
Can you believe we wait an entire year for the peach season? It’s better than Christmas! The anticipation is over and I can drool over a bowl as I slurp up fresh, ripe peaches. Can you think of anything that doesn’t taste better topped with a peach? Sweet or savory! Have you tried fresh peaches in guacamole?
Puff Pastry Crust
Buttery puff pastry creates the perfect framed crust that holds the almond cream and fresh peaches. Once the puff pastry hits the high oven temperature it begins to puff up and create layer after layer of buttery crust.
Which Puff Pastry is best?
I prefer puff pastry that is made with butter because of the flavor and the melt-in-your-mouth feel that butter gives the pastry. But any puff pastry that is available at your local grocer will work great for this recipe. I made my own rough puff pastry using Erin McDowell’s recipe from her book “The Book On Pie”.
The key to any puff pastry is to keep it cold!
Forming the Crust
- Roll out a sheet of puff pastry into a 14 x 14-inch square.
- Cut 1-inch strips along each side of the pastry square.
- Place the strips on top of the rolled-out puff pastry to form a frame. Cover with plastic and return to the refrigerator while making the almond filling and preparing the fresh peaches.
Almond Pastry Cream
- In a small bowl, mix the egg, softened butter, almond flour, sugar, vanilla, and almond extract until smooth. Set aside.
Prepping the Peach Filling
Here is another question – To peel or not to peel? That’s completely up to you. I love the added color the peel gives the peaches as they bake. However, I don’t love eating peach peel on my baked goods. So I always peel, but you don’t have to. It is an added time-consuming step. You choose!
Toss the peaches with 2 tablespoons of sugar and 2 teaspoons of cornstarch. Toss the peaches and set them aside.
Filling the Tart
- Remove the prepared puff pastry and spread the almond cream just inside the pastry frame.
- Mound the fresh peaches on top of the almond cream.
- Bake in a pre-heated 425℉ oven for 20 minutes then reduce the temperature to 400℉ and continue to bake an additional 15-20 minutes or until golden brown and the peaches are beginning to bubble a bit.
- Remove from oven. Cool for at least 10 minutes before serving.
Tip: If using purchased puff pastry, use 2 sheets of puff pastry. Place one sheet on top of the other and roll the pastry out together. The added sheet of puff pastry will create more layers of flakey delicious crust.
Serve warm with a big scoop of vanilla ice cream. 😋
Peach Almond Tart
Peach Almond Tart
This rustic Peach Almond Tart is a simple and quick dessert using this season's ripe and juicy peaches. Buttery puff pastry is filled with almond cream and then topped with fresh peaches.
Ingredients
Tart
- 1-2 sheets puff pastry Purchased frozen pastry or homemade.
- 1 egg beaten to brush around the edges of the pastry
Almond Cream Filling
- 1/4 cup butter salted
- 1/4 cup sugar
- 2/3 cup almond flour
- 1 large egg
- 2 tsp vanilla
- 1 tsp almond extract
Peach Topping
- 4 cups peaches 2-3 peaches
- 2 tbsp sugar
- 2 tsp cornstarch
Optional topping
- 2 tbsp sugar coarse sanding sugar or cane sugar
- Vanilla Ice Cream Optional
Instructions
Puff Pastry
-
Roll out a sheet of puff pastry into a 14 x 14-inch square. Cut 1-inch strips along each side of the pastry square. Place the strips on top of the rolled-out puff pastry to form a frame. Cover with plastic and return to the refrigerator while making the almond filling and preparing the fresh peaches.
Almond Cream Filling
-
In a small bowl, mix the egg, softened butter, almond flour, sugar, vanilla, and almond extract until smooth. Set aside.
Peach Filling
-
Toss the peeled peaches with 2 tablespoons of sugar and 2 teaspoons of cornstarch. Toss the peaches and set them aside
Assembly
-
Remove the prepared puff pastry and spread the almond cream just inside the pastry frame. Mound the fresh peaches on top of the almond cream.Bake in a pre-heated 425℉ oven for 20 minutes then reduce the temperature to 400℉ and continue to bake an additional 15-20 minutes or until golden brown and the peaches are beginning to bubble a bit. Remove from oven. Cool for at least 10 minutes before serving with a big scoop of vanilla ice cream.
Recipe Notes
Tip: If using purchased puff pastry, use 2 sheets of puff pastry. Place one sheet on top of the other and roll the pastry out together. The added sheet of puff pastry will create more layers of flakey delicious crust.
I prefer puff pastry that is made with butter because of the flavor and the melt-in-your-mouth feel that butter gives the pastry. But any puff pastry that is available at your local grocer will work great for this recipe. I made my own rough puff pastry using Erin McDowell's recipe from her book "The Book On Pie". (This link will take you to Erin's YouTube video with step-by-step instructions for this easy rough puff)
The key to any puff pastry is to keep it cold!
To peel or not to peel? That's completely up to you. I love the added color the peel gives the peaches as they bake. However, I don't love eating peach peel on my baked goods. So I always peel, but you don't have to. It is an added time-consuming step. You choose!
My Top Peach Picks
I love the almond cream with this recipe. It is perfect with the peaches.
last year I made the fresh peach pie for a group picnic. this year, a couple were still talking about how good it was. That is pretty great, Janet, when they remember a year later. You always have wonderful recipes.
Hi Rita, Thank you so much for this kind comment. I can assure you that they are complimenting the baker, you! I so thrilled you love my recipes.