Peach Tart is a heavenly balance of a flaky, butter, pastry lined with peaches and covered with a pear glaze. It melts in your mouth with every bite. Peach Tart is perfect for dessert or brunch; it is sure to please!
I struggle to find the words to tell you about this Peach Tart.
And a few others that may go along with “holy” and “oh my”.
A little over a year ago, my mom and I each tried out a version of an Apple Tart. It was a little lack-luster and neither of us ever went to revisit it; that is, until now.
Inspired by our time together, our love for French food (well, for myself, everything French), and the upcoming Bastille Day, we knew we needed a lovely french dessert to go with our Vegetarian-Friendly Salad Lyonnaise (coming soon!).
We also really wanted to make a peach something-or-another while we were together. I mean, it’s summer, I’m in the south, and fresh peaches are overflowing at produce stands lining country highways.
Through our brainstorming and desire to make something as pretty as the Apple Tart was, but hopefully something not as “blah”, we created this beauty.
It was anything but blah. This was love at first bite. The crust is perfectly flakey and the taste of butter peeks through, but isn’t overwhelming. The peaches are delectable and the pear glaze on top holds everything together, adding an extra level of flavor and hint of sweetness.
Make sure you refrigerate the pastry dough for at least an hour and have parchment paper on hand to place underneath the tart. Some juices will spill over and caramelize during the cooking process, so parchment makes cleaning up a breeze.
Once the pan of heaven comes out of the oven, spread on the pear glaze and dig in!
Before we tried the tart, my mom and I had discussed bringing some slices of it to the neighbors because “there’s no way we can eat all of this.”
I’ll give you one guess as to whether or not the neighbors got any.
Nope, they did not. Maybe next time. Maybe…
Oh, and if you’re like me and hate to waste any delicious pastry dough, use the trimmings from the tart to make a little pocket of goodness!Print
Peach Tart is a heavenly balance of a flaky, butter, pastry lined with peaches and covered with a pear glaze, making it melt in your mouth with every bite. It’s perfect for dessert or brunch; this Peach Tart is sure to please!
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1 Tablespoon sugar
- 12 Tablespoons cold unsalted butter, diced (1 1/2 sticks)
- 1/2 cup ice water
- 5-6 medium sized ripe peaches
- 1/2 cup sugar
- 4 Tablespoons cold unsalted butter, small diced
- 1/2 cup pear jam or pear preserves/fruit spread
- 2 Tablespoons water
- PASTRY DOUGH:
- Place flour, salt, and sugar in a large bowl and mix.
- Add butter and blend using a pastry blender until the butter is in small bits the size of peas.
- While continuing to blend, pour the ice water in bit by bit until the dough starts to come together. I do use the entire 1/2 cup, but am cautious while adding in case the dough comes together without all of the water.
- Once dough comes together, dump onto a floured surface and knead quickly into a ball, being careful not to overwork. Wrap in plastic wrap and refrigerate for at least 1 hour.
- TART ASSEMBLY:
- Preheat the oven to 400°F and line a large jelly roll or sheet pan with parchment paper.
- Place the dough on a lightly floured surface. Roll the dough slightly larger than 10 by 14 inches. Using a clean ruler to measure, take a small knife and trim the edges to make a 10 by 14 inch rectangle. Transfer 10×14 pastry to parchment lined sheet pan.
- Place the pan with the prepared dough in the refrigerator while you prepare the peaches.
- Cut the peaches in half and remove the pit. Slice peaches in 1/4 inch slices, lengthwise.
- Place overlapping slices of peaches diagonally down the middle of the tart and continue to make diagonal rows until the pastry is covered with peach slices. You may need to fill in the corners with peaches non-diagonally.
- Sprinkle the peaches on the tart with 1/2 cup of sugar and dot with 4 Tablespoons of small diced cold unsalted butter.
- Bake tart for 45 minutes to 1 hour, until the pastry begins to brown. Rotate pan once halfway through the cooking process. Juices will spill over and begin to caramelize during the cooking process; this is ok and will not ruin your tart! Note: If the pastry puffs up in one area, cut a little slit with a knife to let the air out.
- When the tart is done cooking, heat the pear jam/preserves with the water for approximately 30 seconds to 1 minute in the microwave. Stir to combine.
- Brush the peaches and the pastry completely with the pear glaze mixture.
- Loosen the tart with a spatula so it doesn’t stick to the parchment paper.
- Allow to cool and serve warm or at room temperature.
You can make the pastry dough using a food processor. Follow the steps as described above: pulse until flour, salt, sugar, and butter until butter is in small pea sized bits. Slowly pour in ice water while processor is running until dough is just combined.
When assembling the tart, I do not use the end slices of the peach in order to have a uniform look.
Did you make this delicious Peach Tart? What’d you think?! I’d love to hear, so please leave a comment or post a picture and tag Fork in the Kitchen, or hashtag #forkinthekitchen on Facebook or Instagram!