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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Lovely Easy Peach Tart is perfect for when peaches are at their peak! This rustic and no-fuss peach tart puts the focus on the peaches and lets their exquisite sweetness shine. Use my casual, free-form technique to bake up this golden, buttery, fruity tart in just an hour!
- Fragrant, juicy peaches: Floral, honey-sweet, and meltingly tender
- Perfect kick: A splash of spiced rum, cinnamon, and vanilla combine with ripe peaches to form a luscious syrup.
- Pre-made pastry: When you pre-make pie crust and store it in the freezer, you’re just a few quick steps away from a homemade tart.
- Free-form ease: Roll out the crust, pile on the fruit, fold up the edges, and you’re ready to bake.
- No special equipment: No tart pan needed! All you need is a baking sheet.
When stone fruits like peaches, plums, nectarines, and apricots are in season, it’s time for simple recipes, like this Easy Peach Tart or Quick & Simple Summer Fruit Tart and Rustic Summer Fruit Galette that let their special flavor take center stage. I developed this recipe to showcase fresh, seasonal fruit, so for this tart, please use only fresh peaches, and not tinned or frozen. Frozen peaches don’t work in this recipe, as they contain too much liquid and will give you a soggy crust. Save the frozen peaches for cobblers and crisps, where that added liquid is a benefit and works well to create a sauce.
I adore the simplicity of a recipe like this—it’s really the best peach tart recipe. During the spring and summer, I always have pie crusts in my freezer ready to go so I can easily pull a tart or galette together in minutes. I recommend you do the same, and you’ll see how you can whip up a baked dessert in minutes whenever you have fresh fruit on hand.. This recipe works great with any of my pie crusts, like Flaky Pie Crust, but I also love using my Sour Cream Pie Crust because it has a slightly tangy taste to balance the sweetness.
Table of Contents
What is Easy Peach Tart?
- Easy Peach Tart is a one-crust fruit pastry.
- A buttery pre-made pie crust is used for convenience, streamlining the preparation time, and providing a flaky, flavorful base.
- Toss sliced with brown sugar, spiced rum, cinnamon, vanilla, and lemon juice, and add flour to help with thickening. No need to pre-cook!
- Pile the fruit mixture on the rolled-out crust, and fold the edges in to form a border. The tart bakes in 40 minutes.
- This type of rustic single-crust fruit dessert is also called a gallette, a relaxed version of pie that doesn’t require two crusts, blind baking (baking a pie crust or other pastry without the filling either only partially baked or fully baked), a pie pan or tart pan, or any fancy crimping.
- “Galet” originally referred to a flat cake, and this straightforward dessert has its roots in everyday French countryside desserts that utilized whatever fruit was in season. Sometimes called “lazy pie” or “no-stress tart,” this amazing dessert may be quick, but it has the same irresistible textures and tastes of a more elaborate pie.
Key Ingredients and Substitutes
1 recipe flaky pie crust
Fresh peaches
- Sweet with a slightly tart note, peaches bake up soft and juicy.
- Only use fresh ripe peaches in this recipe. Canned peaches won’t have the same flavor, and frozen will be too watery.
- You can use yellow peaches or white peaches.
- Substitute: You can use an equal amount of nectarines or apricots.
Dark brown sugar
All-purpose flour
- All-purpose sugar thickens the fruit mixture and absorbs excess moisture so that the crust doesn’t get soggy.
- Substitute: You can use cornstarch instead of flour. Use half the amount of cornstarch. In this recipe, use 1 tablespoon.
Spiced rum
- Spiced rum gives the tart a mildly boozy, warm, and spicy-vanilla taste.
- Substitute: In place of spiced rum, use an equal amount of Irish whiskey, bourbon, or orange juice.
Lemon juice
- Lemon juice enriches the flavor by providing an acidic note that contrasts with the tart’s sweetness and richness.
Vanilla extract
- Vanilla rounds out the taste with its warm, creamy sweetness and is the perfect partner to the peaches.
- Substitute: You can use an equal amount of Vanilla Bean Paste.
- You can also use almond extract in place of vanilla extract. Since almond extract is stronger, only use half of the amount.
- Use 1/2 teaspoon of almond extract in this recipe.
Cinnamon
- Cinnamon brings warmth and pleasant mellow spiciness to this tart.
- Substitute: You can also use the same amount of citrusy, floral cardamom, or 2 teaspoons of ginger.
Heavy whipping cream
- Brush heavy whipping cream on the crust to give it a glossy, golden-brown finish as it bakes.
- Additionally, the cream adds exquisite flavor to the flaky pie crust.
- Substitute: Replace the heavy cream with an equal amount of whole milk, or some egg wash (1 egg beaten with a tablespoon of water)
Granulated sugar
- Sprinkling sugar on the unbaked crust gives it crunch and sweetness.
Vanilla ice cream
How to Make Easy Peach Tart
1. Prepare to bake: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
2. Make the filling: In a large bowl, toss the peach slices with the brown sugar, flour, rum, lemon juice, vanilla extract and cinnamon. Set aside.
3. Roll out crust: On a floured surface, roll the pie crust out into a 12-inch (30 cm) circle. Trim away any jagged edges with a knife or pizza cutter, then transfer the dough to the prepared baking sheet.
4. Assemble tart: Pour the peach mixture and any accumulated liquid onto the center of the crust and spread evenly while leaving a 2-inch (5 cm) border around the edges.
5. Fold edges: Fold the edges of the pie crust up and over the peaches, pleating as necessary.
6. Finish tart: Brush the crust with cream, then sprinkle with the granulated sugar.
7. Bake: Bake for about 40 minutes, until the edges are golden brown and the peaches are bubbling.
8, Cool and serve: Let cool for at least 15 minutes before serving with scoops of vanilla ice cream, if desired.
Gemma’s Pro Chef Tips
- No need to peel: Although you certainly can if you wish, there is no need to peel the peaches for this tart.
- Use fresh: Fresh peaches are preferred over frozen, as frozen peaches release a lot of liquid, making the pastry soggy.
- In season is best: This fresh peach tart is best when peaches are in season and at their most flavorful.
- Crust options: Instead of the pie crust we suggest for this recipe, you can also make it with our Sour Cream Pie Crust and even a half recipe of the Easy Puff Pastry!
- Finishing touches: Instead of cream for the crust, you can also use an egg wash.
- Flavor options: For some variations on this recipe, try tossing in 2 teaspoons of freshly grated ginger or a handful of raspberries.
- Best to serve with: vanilla ice cream, whipped cream, crème fraîche, butter pecan ice cream, dulce de leche ice cream, fresh raspberries, fresh mixed berries.
Make-Ahead and Storage Instructions
- Make-ahead tips:
- You can freeze well-wrapped pie crusts for up to eight weeks.
- It’s fine to bake them from frozen.
- I don’t advise making the filling ahead of time, as it can break down.
- How to store leftovers: Store leftovers loosely covered at room temperature for up to one day.
FAQs
How do I make sure my crust isn’t soggy?
- Only use fresh peaches in this recipe. Frozen fruit will give off too much liquid and make the crust soggy.
- Be sure to use flour or another thickener to absorb extra moisture.
- Take care not to overfill the crust.
- Before adding the fruit you can brush the crust with egg wash which will seal the pastry once baked
- Sprinkle a tablespoon of bread crumbs on the crust before adding the fruit to absorb the liquid released from the fruit.
Can I make this easy peach tart gluten-free?
- Yes, you can make this easy peach tart gluten-free.
- Use my Gluten-Free Pie Crust
- If you use cornstarch instead of flour, make sure it’s certified gluten-free.
- Gluten-free pie crust may cook more quickly. Check your tart 10 minutes early, and if it’s browning quickly, tent with aluminum foil.
What do I do if my tart is leaking?
- Before baking the tart, check for cracks. If there are, pinch the dough together and seal it by brushing it with heavy cream.
- Don’t overload the filling, or it may spill out.
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