Best Peach and Almond Tart Recipe - Easier Than You Think

There’s something magical about the combination of juicy peaches and nutty almonds wrapped in buttery pastry. This Peach and Almond Tart is a showstopper dessert that looks like it came from a fancy bakery but is surprisingly simple to make at home.

The golden, caramelized peaches sit atop a moist almond cream filling that melts in your mouth with every bite. Perfect for summer gatherings, Sunday brunches, or when you simply want to treat yourself to something special. It’s easier than my popular Apple Galette recipe and comes together in under an hour!

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What is Peach and Almond Tart?

Ever wondered why this elegant dessert has such a straightforward name? Well, it’s exactly what it sounds like—no fancy French terminology needed! This tart celebrates the beautiful marriage of fresh peaches and ground almonds baked into pure heaven.

You know what they say, “the way to a man’s heart is through his stomach,” and this tart definitely proves it true. The moment that sweet aroma fills your kitchen, everyone will come running. Trust me, one slice won’t be enough!

Why You’ll Love This Peach and Almond Tart

The Perfect Summer Showcase

This tart is all about highlighting the natural sweetness of ripe, juicy peaches. When peach season arrives, there’s no better way to celebrate than with this stunning dessert. The almond cream filling adds a rich, nutty depth that complements the fruit beautifully without overpowering it.

The golden-brown crust provides the perfect buttery crunch, while the soft almond frangipane creates a luxurious middle layer. It’s that magical combination of textures that keeps you reaching for another slice.

Budget-Friendly Elegance

Making this tart at home costs a fraction of what you’d pay at a bakery. A similar tart at a patisserie could easily set you back $30-40, but you can create this masterpiece for under $10. Plus, you’ll have the satisfaction of serving something you made with your own hands.

Fresh peaches are affordable during summer months, and almonds add incredible flavor without breaking the bank. It’s restaurant-quality dessert that’s totally achievable on a home budget.

Customizable and Versatile

While peaches are the star here, you can easily swap them for nectarines, apricots, or even plums. The almond cream base works beautifully with almost any stone fruit. Add a sprinkle of cinnamon or a splash of vanilla to make it your own.

If you loved my Berry Crumble Pie, you’ll absolutely adore this tart. Both celebrate fresh fruit in the most delicious way possible. Why not give this Peach and Almond Tart a try this weekend? Your family will think you’ve been secretly attending pastry school!

How to Make Peach and Almond Tart

Quick Overview

This Peach and Almond Tart brings together buttery pastry, creamy almond filling, and fresh fruit in one gorgeous dessert. The recipe is surprisingly straightforward, even for beginner bakers.

The almond cream creates a rich, moist base that soaks up the peach juices as it bakes. The result is a harmonious blend of flavors and textures that’s simply irresistible.

Time Breakdown:

Prep Time: 20 minutes
Chill Time: 30 minutes
Baking Time: 40-45 minutes
Total Time: 1 hour 35 minutes
Servings: 8-10 slices

Key Ingredients for Peach and Almond Tart

For the Pastry:

1¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
3 tablespoons powdered sugar
1 egg yolk
2-3 tablespoons cold water
Pinch of salt

For the Almond Cream (Frangipane):

½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 cup almond flour (or finely ground almonds)
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon almond extract

For the Topping:

4-5 medium ripe peaches
2 tablespoons apricot jam for glazing
Sliced almonds for garnish (optional)
Powdered sugar for dusting (optional)

Step-by-Step Instructions

Prepare the Pastry Dough

Start by making your tart crust. In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.

Add the egg yolk and mix gently. Gradually add cold water, one tablespoon at a time, until the dough just comes together. Don’t overwork it—you want to see small butter pieces throughout.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest period helps prevent shrinkage during baking.

Roll Out and Line the Tart Pan

After chilling, remove the dough from the refrigerator and let it sit for 5 minutes to make rolling easier. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ⅛ inch thick.

Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the corners and up the sides. Trim any excess dough by rolling your rolling pin across the top of the pan.

Prick the bottom of the tart shell with a fork several times. This prevents bubbling during baking. Place the lined tart pan in the refrigerator while you prepare the filling.

Make the Almond Cream Filling

Preheat your oven to 350°F (175°C). In a medium bowl, beat the softened butter and sugar together until light and fluffy—this takes about 3-4 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Don’t worry if the mixture looks slightly curdled; it will come together when you add the dry ingredients.

Fold in the almond flour, all-purpose flour, vanilla extract, and almond extract. Mix until you have a smooth, thick cream. The consistency should be similar to thick yogurt.

Prepare the Peaches

Wash the peaches thoroughly and pat them dry. Cut each peach in half and remove the pit. Slice each half into thin wedges, about ¼ inch thick.

You want the slices thin enough to fan out beautifully but thick enough to maintain their shape during baking. Keep the slices from each peach half together so they’re easier to arrange.

Assemble the Tart

Spread the almond cream evenly into the chilled tart shell. Use a spatula to smooth it into an even layer, making sure it reaches all the way to the edges.

Arrange the peach slices in a circular pattern on top of the almond cream. Start from the outer edge and work your way toward the center, slightly overlapping each slice. You can create a beautiful rosette pattern or keep it simple with straight rows.

If desired, sprinkle sliced almonds over the top for extra crunch and visual appeal.

Bake to Golden Perfection

Place the tart on a baking sheet (this catches any drips) and bake in the preheated oven for 40-45 minutes. The tart is done when the almond cream is set and golden brown, and the pastry edges are beautifully golden.

The peaches should be tender and slightly caramelized at the edges. If the crust is browning too quickly, loosely cover the edges with aluminum foil.

Add the Final Glaze

While the tart is still warm, prepare your glaze. Heat the apricot jam in a small saucepan or microwave until it becomes liquid. If it’s too thick, add a teaspoon of water.

Brush the warm jam gently over the peaches and exposed almond cream. This creates a beautiful glossy finish and adds an extra layer of sweetness.

Let the tart cool in the pan on a wire rack for at least 20 minutes before removing the outer ring. This allows the filling to set properly.

Serve and Enjoy

Once cooled, carefully remove the tart from the pan and transfer it to a serving plate. Dust lightly with powdered sugar if desired for an elegant finish.

Slice into wedges and serve at room temperature or slightly warm. A dollop of whipped cream or a scoop of vanilla ice cream makes it even more decadent!

What to Serve Peach and Almond Tart With

This tart is versatile enough to serve on its own or with delicious accompaniments.

Classic Pairings:

Vanilla ice cream or gelato
Freshly whipped cream with a hint of vanilla
Crème fraîche for a tangy contrast
Greek yogurt for a lighter option

Beverage Suggestions:

Hot coffee or espresso
Earl Grey or chamomile tea
Sparkling lemonade for summer gatherings
Fresh mint tea

Complete Meal Ideas: Serve this tart as the finale to a summer lunch featuring grilled chicken, fresh salad, and crusty bread. It also pairs wonderfully after a light pasta dinner. For brunch, serve alongside quiche and fruit salad for an impressive spread.

Top Tips for Perfecting Peach and Almond Tart

Choose the Right Peaches

Select peaches that are ripe but still slightly firm. Overly soft peaches will release too much juice and make the tart soggy. The fruit should smell fragrant and give slightly when gently pressed.

If your peaches are very juicy, pat the slices dry with paper towels before arranging them on the tart. This prevents excess moisture from seeping into the almond cream.

Keep Everything Cold

Cold butter is essential for flaky pastry. If your kitchen is warm, chill your mixing bowl and even your flour in the refrigerator beforehand. Work quickly when handling the dough to prevent the butter from melting.

If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes. This makes it much easier to handle.

Don’t Skip the Chilling Time

Chilling the dough allows the gluten to relax and prevents shrinkage during baking. It also helps the butter firm up again, which creates those desirable flaky layers.

If you’re short on time, 30 minutes is the minimum, but an hour or even overnight is even better.

Prevent a Soggy Bottom

Pricking the pastry base with a fork allows steam to escape and prevents bubbling. You can also blind bake the crust for 10 minutes before adding the filling if you want extra insurance against sogginess.

Baking the tart on the lower rack of your oven helps the bottom crust crisp up nicely.

Test for Doneness

The almond cream should be golden brown and set in the center—it shouldn’t jiggle when you gently shake the pan. The edges of the pastry should be deeply golden, not pale.

If the top is browning too quickly but the filling isn’t set, cover loosely with foil and continue baking.

Make Ahead Options

You can prepare the pastry dough up to 3 days in advance and keep it refrigerated, or freeze it for up to 3 months. The almond cream can be made a day ahead and stored in the refrigerator.

For best results, assemble and bake the tart on the day you plan to serve it. However, a fully baked tart can be made 1 day ahead and stored covered at room temperature.

Storing and Reheating Tips

Room Temperature Storage

This tart is best enjoyed within 24 hours of baking. Store it covered loosely with plastic wrap or aluminum foil at room temperature. Avoid airtight containers, which can make the crust soggy.

The tart will stay fresh for up to 2 days at room temperature, though the crust may soften slightly over time.

Refrigerator Storage

If you need to store the tart longer, place it in the refrigerator. Cover it well to prevent it from absorbing other flavors. It will keep for up to 4 days refrigerated.

Bring the tart to room temperature before serving for the best flavor and texture. Let it sit out for about 30 minutes.

Freezing Instructions

While best eaten fresh, you can freeze this tart for up to 2 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag.

Thaw frozen slices in the refrigerator overnight, then bring to room temperature before serving. You can also warm them gently in a 300°F oven for 10 minutes.

Reheating Tips

To refresh the tart and crisp up the pastry, warm it in a 300°F oven for 10-15 minutes. This brings back that just-baked texture and enhances the flavors.

Avoid microwaving, as it will make the pastry soggy and chewy rather than crisp and flaky.

Common Baking Mistakes to Avoid

Overworking the Pastry Dough

The biggest mistake is mixing the dough too much. This develops the gluten and results in tough, chewy pastry instead of tender, flaky crust. Mix just until the dough comes together, then stop.

You should still see small pieces of butter throughout the dough. These create steam pockets during baking that make the pastry flaky.

Using Warm Ingredients

Room temperature butter is perfect for the almond cream, but your pastry needs cold butter. Don’t confuse the two! Using warm butter in the pastry will result in a greasy, flat crust.

Make sure your water is ice cold when adding it to the pastry dough.

Not Prebaking When Needed

If you’re worried about a soggy bottom, don’t skip blind baking. Line the chilled pastry with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes before adding the filling.

This creates a barrier that prevents the wet filling from soaking into the crust.

Slicing Peaches Too Thick

Thick peach slices won’t cook through properly and can make the tart difficult to slice cleanly. Aim for slices about ¼ inch thick—thin enough to be tender but thick enough to hold their shape.

Opening the Oven Door Too Often

Every time you open the oven door, the temperature drops significantly. This can cause uneven baking and a longer cooking time. Check the tart only once or twice during baking.

Use your oven light to peek at the progress instead of opening the door.

Not Letting It Cool Enough

Cutting into the tart while it’s still hot will cause the filling to ooze out and make messy slices. The almond cream needs time to set as it cools.

Wait at least 20 minutes before removing from the pan, and preferably 30-40 minutes before slicing.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Fresh peaches work best for this recipe because frozen peaches release too much moisture during baking. If you must use frozen, thaw them completely, drain well, and pat very dry with paper towels. The texture won’t be quite as good, but it can work in a pinch.

What’s the difference between almond flour and ground almonds?

They’re essentially the same thing! Almond flour is blanched almonds ground into a fine powder, while ground almonds may include the skins and be slightly coarser. Either works perfectly in this recipe.

Can I make this tart with a store-bought crust?

Absolutely! Using a store-bought pie crust or tart shell saves time and still produces a delicious result. Just make sure to use a tart or pie crust, not phyllo dough or puff pastry, which won’t hold up as well.

Why did my tart crust shrink during baking?

Shrinkage happens when the dough isn’t chilled long enough or when it’s stretched too much when fitting it into the pan. Always chill the dough thoroughly and gently press it into the corners without stretching.

Can I substitute another fruit for the peaches?

Yes! This recipe works beautifully with nectarines, apricots, plums, or even pears. Adjust the baking time slightly depending on how juicy your chosen fruit is.

How do I know when the almond cream is fully baked?

The almond cream should be puffed up, golden brown, and set in the center. It shouldn’t jiggle when you gently shake the pan. A toothpick inserted into the cream (not the peaches) should come out clean.

Can I make mini tarts instead of one large tart?

Definitely! This recipe works great in individual tartlet pans. Reduce the baking time to about 20-25 minutes and watch them carefully. Mini tarts are perfect for parties and portion control.

What can I use instead of almond extract?

If you don’t have almond extract, simply use an extra teaspoon of vanilla extract. You can also add a tablespoon of amaretto (non-alcoholic almond syrup) for extra almond flavor.

Is this tart gluten-free?

The standard recipe contains all-purpose flour in both the crust and almond cream. To make it gluten-free, use a gluten-free flour blend in place of regular flour. The texture may be slightly different but still delicious.

How far in advance can I make this tart?

The tart is best served the day it’s baked for optimal texture. However, you can make the components ahead—prepare the dough 3 days in advance and the almond cream 1 day ahead. Assemble and bake on the day of serving.

Nutrition Information

Nutrient	Per Slice (⅛ of tart)
Calories	385
Total Fat	22g
Saturated Fat	10g
Cholesterol	95mg
Sodium	85mg
Total Carbohydrates	42g
Dietary Fiber	3g
Sugars	24g
Protein	7g
Vitamin A	8% DV
Vitamin C	6% DV
Calcium	4% DV
Iron	8% DV

Note: Nutrition information is approximate and may vary based on specific ingredients used.

Final Thoughts

This Peach and Almond Tart is proof that impressive desserts don’t have to be complicated. With just a handful of ingredients and straightforward techniques, you can create a bakery-worthy treat that showcases the best of summer fruit.

The combination of buttery pastry, creamy almond filling, and juicy peaches creates a dessert that’s both elegant and comforting. Whether you’re baking for a special occasion or just treating yourself, this tart delivers on both flavor and presentation.

The best part? Once you master this recipe, you can adapt it throughout the year with different fruits. Try it with autumn pears and cinnamon, or spring berries and lemon zest.

So grab those beautiful peaches at the farmers market and give this recipe a try. Your kitchen will smell amazing, and the smiles around your table will be even better. Happy baking!