Peach Almond Tart

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5 from 2 reviews

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Peach almond tart makes an elevated summer dessert for peach season! Ripe summer peaches, creamy almond filling, and brown butter crust collide in this simple and incredibly delicious tart.

How to Make Peach Almond Tart

If you’ve avoided tarts in the past, this recipe is simple: the press-in brown butter crust means there’s no pastry to roll out, and the creamy almond filling comes together easily in a food processor.

Top the almond filling with sliced peaches, sprinkle with sugar, and bake until the filling is puffed and the tart is golden.

Let the tart cool completely before dusting with powdered sugar. For even more indulgence, serve slices topped with vanilla ice cream or whipped cream. Enjoy!

TIP: Learn how to make brown butter in this easy recipe tutorial with step-by-step photos!

Tips for the Best Peach Tart

Tart Pan – For this recipe, I use an 11 x 8-inch rectangular removable-bottom tart pan. You can also make this tart in a round tart pan (you may have some leftover crust mixture depending on the size of the tart pan).

Brown Butter Crust – To make the crust, whisk together flour, ground almonds, sugar, and salt in a medium bowl.

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.

Add brown butter to flour mixture and stir until incorporated. Press crust evenly and firmly in the bottom and up the sides of prepared tart pan. Slide tart pan onto a baking sheet and place in the oven.

Bake Crust – Bake crust for 13 to 15 minutes at 350°F, until slightly puffed and set. Cool crust completely on a wire rack and increase oven temperature to 375°F.

Almond Filling – To make the almond filling, combine almond paste and softened butter in a food processor and process until blended. Add eggs and process until smooth.

Add sugar, flour, salt, and almond extract and process until combined. For a touch of brightness, feel free to add a teaspoon of fresh lemon zest.

Spoon almond filling into cooled tart shell and spread into an even layer with an offset spatula.

Fresh Peaches – You’ll need about 3 medium peaches (or 4 small peaches) for this recipe. I recommend fresh, ripe peaches that are firm enough to peel and thinly slice.

Assemble Tart – Layer fresh peach slices over the almond filling and sprinkle the peaches with granulated sugar. Slide tart pan onto a baking sheet and place in the oven.

Bake Tart – Bake tart for 30 to 35 minutes at 375°F, until filling is puffed and tart is golden. Cool tart completely on a wire rack before releasing from the pan and serving.

More peach recipes to try:

Did you try this Peach Tart Recipe? Let me know by leaving a comment and rating below!

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Peach Almond Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Author: Laura Kasavan
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 15 squares
Category: Dessert
Method: Bake
Cuisine: French

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Description

Ripe summer peaches, creamy almond filling, and brown butter crust collide in this simple and incredibly delicious peach almond tart!

Instructions

Preheat oven to 350°F and spray an 11 x 8-inch rectangular removable-bottom tart pan with nonstick spray.
Make crust: Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.
Add brown butter to flour mixture and stir until incorporated. Press crust evenly and firmly in the bottom and up the sides of prepared tart pan. Slide tart pan onto a baking sheet and place in the oven.
Bake crust for 13 to 15 minutes, until slightly puffed and set. Cool crust completely on a wire rack and increase oven temperature to 375°F.
Make filling: Place almond paste and butter in a food processor; process until blended. Add eggs; process until smooth. Add sugar, flour, salt, and almond extract; process until combined. Spoon mixture into cooled tart shell and spread into an even layer with an offset spatula.
Arrange peach slices evenly over filling and sprinkle with sugar. Slide tart pan onto a baking sheet and place in the oven.
Bake tart for 30 to 35 minutes, until filling is puffed and tart is golden. Cool tart completely on a wire rack before releasing from the pan. Serve tart dusted with powdered sugar.
Store leftovers overnight in an airtight container in the refrigerator and warm before serving.

Notes

Brown butter: Check out my full step-by-step recipe tutorial.

Make Ahead: The brown butter tart shell can be made in advance. Cool completely on a wire rack, then gently cover with foil and store at room temperature overnight.