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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.

Course Dessert
Cuisine American
Keyword fresh peaches, peach pie, peach tart
Prep Time 30 minutes
Cook Time 45 minutes
cooling time 10 minutes
Total Time 1 hour 25 minutes
Servings 9 servings
Calories 327 kcal
Author Janet Barton

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

  1. 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

  1. In a small bowl, mix the egg, softened butter, almond flour, sugar, vanilla, and almond extract until smooth.  Set aside.

Peach Filling

  1. Toss the peeled peaches with 2 tablespoons of sugar and  2 teaspoons of cornstarch.  Toss the peaches and set them aside

Assembly

  1. 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!

 

Nutrition Facts
Peach Almond Tart
Amount Per Serving (1 serving)
Calories 327 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g30%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 35mg12%
Sodium 125mg5%
Potassium 112mg3%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 17g19%
Protein 5g10%
Vitamin A 413IU8%
Vitamin C 3mg4%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.