If you’ve never made a Peach and Almond Tart, mate, you’re in for a right treat! I first cobbled this recipe together one summer when our tree just wouldn’t stop dropping peaches all over the back yard; kids were pelting each other with them, the dog was chasing runaway fruit—it was mayhem. I’d had a long week and thought, let’s just make dessert out of this chaos. To be honest, I’ve made fancier tarts, but none that made everyone’s eyes roll back in their heads quite like this one. And if you spot a finger-mark in the almond cream before it’s baked… nope, that wasn’t me. Totally the dog again.
Why I Keep Coming Back to This Tart (and You Might, Too…)
I make this when I want an impressive dessert that isn’t wildly fussy. My family goes a bit bonkers for it—especially when it’s still a touch warm and smells like a holiday. (Actually, don’t tell Aunt Jan, but I made this when she came over and she swore it was the best thing she’d eaten since “that trip to Paris.” High praise—except I’m fairly certain she only ever ate ham sandwiches there.) Plus, if you’re like me and feel less than enthused about fiddly desserts, this is mercifully forgiving; the peach juices mix with the almond filling in a way that hides any little cracks in your pastry. I used to get miffed about my tart never looking ‘pâtisserie-perfect,’ but now I just own it.
Here’s What You’ll Need (and a Few Substitutes)
- 1 sheet ready-rolled shortcrust pastry (store-brand is fine—my gran always insisted on making her own, but a supermarket one works just as well if you ask me!)
- 3-4 ripe peaches, sliced (or swap in canned peaches if fresh are out of season—just pat ’em dry first)
- 100g (about 3/4 cup plus a smidge) ground almonds
- 100g (a shy half cup) unsalted butter, softened (I’ve also used salted in a pinch and no one noticed—tastes a bit more rustic)
- 100g (heaped half cup) caster sugar (regular sugar is totally fine if that’s what you’ve got)
- 2 large eggs
- 1 tsp vanilla extract (or swap with almond extract if you’re feeling lively)
- 2 tbsp all-purpose flour
- A handful of flaked almonds (if you’re out, skip or chop up any nuts lingering in your cupboard—pecans work, too, actually!)
- Icing sugar for dusting (optional, but makes it look a treat for photos)
How I Throw It Together (but You Do You, of Course!)
- Heat your oven to 180°C (about 350°F). Find a 9-inch tart tin (if you don’t have one, a brownie pan works in a pinch; just don’t fuss).
- Roll out the pastry and press it into your tin. Prick the bottom with a fork—don’t overthink this; I forget half the time and it’s still fine. Chill in the fridge for 10-ish minutes while you sort out the filling.
- In a bowl, beat together the butter and sugar until kinda fluffy. Actually, if you’re rushing, just give it a good mash with a sturdy spoon. Then beat in the eggs, one at a time. Stir in vanilla extract (sometimes I double it if the bottle’s almost empty; waste not).
- Now fold in the ground almonds and flour; it’ll be thick. This is where I usually sneak a taste—raw egg anxiety aside, the almondy-ness is brilliant.
- Spread the almond mixture into the pastry shell. Lay your peach slices on top in any pattern you like—rows, circles, or, as my nephew once did, in a shape vaguely resembling a dinosaur.
- Scatter flaked almonds over the peaches. Pop it in the oven for about 40 minutes, or until the top’s puffed and golden, and the edges look a bit crispy. (It’s okay if the middle wobbles just a smidge; it’ll firm up as it cools.)
- Let it cool in the tin for at least 15 mins. Dust with icing sugar if you fancy. The hardest bit is not eating it straight from the pan—I fail about half the time.
Some Honest Notes from My Many Tries
- If your pastry shrinks a lot, you probably forgot to chill it (happens to me all the time).
- I once used overripe peaches—they turned a bit mushy, but the flavor was actually amazing.
- If you swap in nectarines or plums, reduce the sugar in the filling a touch; they can get sweet quick.
Stuff I’ve Changed or Would (Some For Better, Some Not So Much)
- Tried apricots instead of peaches—yum! Strawberries… less good; they went a bit sludgy.
- I’ve blitzed a handful of raspberries right into the almond filling. Tangy, but the color was odd. Just a heads up.
- Once I used a store-bought Graham cracker crust and, honestly, it kind of worked? Not traditional, but tasty and super fast.
If You Don’t Have Fancy Kit
Don’t have a tart tin? I’ve pressed the pastry right into a pie plate or even a baking tray, and shaped it by hand. Is it rustic? Absolutely. Does anyone care? Not in my house. Oh, and if you don’t have an electric mixer, a wooden spoon and a bit of elbow grease will get you there—eventually. Good excuse for a cuppa, too.
Keeping It Fresh (Though It Rarely Lasts That Long)
I stash leftovers under a bit of foil at room temp—the almond cream keeps it from drying out. It’ll last a day or two, maybe three if you’re disciplined (I’m not). But if it starts to get a bit soggy after day two, bung it in the oven for 5 mins to crisp it up again.
How I Like to Serve It
This tart’s ace warm, with a blob of thick cream or ice cream on the side—my brother swears by vanilla. Sometimes, if I need to really impress, I’ll add a little drizzle of honey, or some lemon zest on top. It almost feels posh.
If I’ve Learned Anything: It’s These Handy Tips…
- Don’t try to slice it straight out of the oven; I shredded one once. Wait a bit. (Seriously, just wait.)
- If you rush the creaming step (I have—guilty), your filling can be dense; patience or good arms help!
- On second thought—let it cool for 30 minutes if you can bear it. Tastes nicer and holds its shape better.
People Have Asked (So Here’s My Take)
- Can I use peaches from a can? Absolutely! Just pat them dry. I’ve done it in winter when fresh ones cost an arm and a leg.
- What about gluten-free? Use a gluten-free pastry and swap the flour for almond meal, works like a charm.
- Do I need to peel the peaches? Nah. The skins go soft and you barely notice them—I can’t be bothered, and life’s too short.
- Help! My tart leaked everywhere… Been there. Sometimes my pastry has holes, so I patch it with scraps. Or, just call it ‘rustic’ and serve with extra cream.
- Can I freeze it? Technically, yes, but the texture does get a bit off after thawing. I much prefer it fresh (plus, no one’s ever made it last long enough for the freezer round here).
And hey, if you have a cat that likes to sit on the windowsill and judge your efforts, just know you’re not alone. Last time I made this, mine gave me That Look when I wiped a smudge of almond cream off my chin. Let ‘em stare—it’s worth every crumb.
Ingredients
- 1 sheet ready-rolled shortcrust pastry (store-brand is fine—my gran always insisted on making her own, but a supermarket one works just as well if you ask me!)
- 3-4 ripe peaches, sliced (or swap in canned peaches if fresh are out of season—just pat ’em dry first)
- 100g (about 3/4 cup plus a smidge) ground almonds
- 100g (a shy half cup) unsalted butter, softened (I’ve also used salted in a pinch and no one noticed—tastes a bit more rustic)
- 100g (heaped half cup) caster sugar (regular sugar is totally fine if that’s what you’ve got)
- 2 large eggs
- 1 tsp vanilla extract (or swap with almond extract if you’re feeling lively)
- 2 tbsp all-purpose flour
- A handful of flaked almonds (if you’re out, skip or chop up any nuts lingering in your cupboard—pecans work, too, actually!)
- Icing sugar for dusting (optional, but makes it look a treat for photos)
Instructions
-
1Heat your oven to 180°C (about 350°F). Find a 9-inch tart tin (if you don’t have one, a brownie pan works in a pinch; just don’t fuss).
-
2Roll out the pastry and press it into your tin. Prick the bottom with a fork—don’t overthink this; I forget half the time and it’s still fine. Chill in the fridge for 10-ish minutes while you sort out the filling.
-
3In a bowl, beat together the butter and sugar until kinda fluffy. Actually, if you’re rushing, just give it a good mash with a sturdy spoon. Then beat in the eggs, one at a time. Stir in vanilla extract (sometimes I double it if the bottle’s almost empty; waste not).
-
4Now fold in the ground almonds and flour; it’ll be thick. This is where I usually sneak a taste—raw egg anxiety aside, the almondy-ness is brilliant.
-
5Spread the almond mixture into the pastry shell. Lay your peach slices on top in any pattern you like—rows, circles, or, as my nephew once did, in a shape vaguely resembling a dinosaur.
-
6Scatter flaked almonds over the peaches. Pop it in the oven for about 40 minutes, or until the top’s puffed and golden, and the edges look a bit crispy. (It’s okay if the middle wobbles just a smidge; it’ll firm up as it cools.)
-
7Let it cool in the tin for at least 15 mins. Dust with icing sugar if you fancy. The hardest bit is not eating it straight from the pan—I fail about half the time.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
