Peach Almond Tart
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.
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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
- 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 all-purpose flour
- 1/2 cup sliced almonds, toasted and finely ground
- 1/2 cup granulated 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 granulated sugar
- 2 Tbsp all-purpose flour
- 1/8 tsp salt
- 1/2 tsp pure almond extract
- 3 medium peaches, peeled and thinly sliced
- 1 Tbsp granulated sugar
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.
Keywords: Peach, Almond, Almond Paste, Frangipane, Tart
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Thank you for sharing this amazing tart recipe, my family absolutely loved it. A must make with fresh peaches!
★★★★★
Hi Helen, so glad this recipe was a success for you! 🙂
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
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! 🙂
Browned butter, almond and sweet peaches, it doesn’t get much better than that. I’ve been eating peaches weekly and this sounds like a fantastic treat to finish off the season. Pinning, thank you!
Could I use a spring form pan for this? I think it’s 9 inch.
Hi Ellie! So glad you tried this tart and the springform pan worked out for you! 🙂
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.
★★★★★
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?
Hi Melanie! Yes that size tart pan should work well. Happy baking! 🙂
Mmmm….peaches and almonds go together so deliciously! What a fabulous tart!
★★★★★
Can I use a round tart pan for this?
Hi Judy! Yes you can, you just may have a little extra crust mixture if you’re using a smaller pan.