peach almond tart

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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.

Peach Almond 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!

Peach Almond Tart

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. 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.

Peach Almond Tart

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Peach Almond Tart

Peach Almond Tart

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

Description

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


Ingredients

Brown Butter Crust

  • 2 1/2 cups flour
  • 1/2 cup sliced almonds, toasted and finely ground
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter

Almond Filling

  • 7 ounces almond paste, cubed
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 Tbsp sugar
  • 2 Tbsp flour
  • 1/8 tsp salt
  • 1/2 tsp pure almond extract
  • 3 medium peaches, peeled and thinly sliced
  • 1 Tbsp sugar

Instructions

  1. Preheat oven to 350°F and spray an 11 x 8-inch rectangular removable-bottom tart pan with nonstick spray.
  2. For 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.
  3. 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.
  4. 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.
  5. For the 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.
  6. Arrange peach slices evenly over filling and sprinkle with sugar. Slide tart pan onto a baking sheet and place in the oven.
  7. Bake 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.
  8. Store leftovers overnight in an airtight container in the refrigerator and warm before serving.

Notes

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.

Keywords: Peach, Almond, Almond Paste, Frangipane, Tart

Peach Almond Tart

More peach recipes to try:

Peach Turnovers
Brown Sugar Peach Layer Cake
Brown Butter Peach Crumb Cake

11 comments
  1. Looks like such a yummy recipe! I just went peach picking today and am looking forward to baking with them! Do you think this would work with an 11” round pan with a removable bottom?

  2. This tart is a keeper! The crust reminded me of a pecan sandy cookie and I also added a little bit of apricot jam to the peaches.

  3. Hi Laura,

    This looks so yummy and beautiful. I would like to ask a couple of questions before I try it this weekend.

    1. If we put slices of peach directly on a tart shell, is there a chance of too soggy bottom after baking?
    2. Can I use Odense almond paste here?

    Thanks,
    Christina

    1. Hi Christina, Odense almond paste is what I always bake with (and love!). And that’s correct on the peach slices, I recommend layering them over the almond filling to prevent the crust from getting soggy. Happy baking! 🙂

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