When in doubt with what to make for a party, brunch, baby or bridal shower, a tart is the way to go. They are gorgeous and can be made with whatever seasonal fruit you can get your hands on. They *look* more complicated than they are so they are high on the impressive factor!
Peaches are in season at my local farm stand so I stocked up on them for this peach tart recipe. The first time I made this was last Sunday for our regular family dinner. I made two for a brunch on Friday but was disappointed with how they turned out. The peaches were sliced too thin so it was overcooked. Plus, I had a problem with my oven and it kept filling up with smoke. I feel like it really compromised the flavor of the tart. Also, as much as I love using sucanat instead of evaporated cane sugar, in this instance it didn’t work as well. I think the sucanat is too dry. I’ll experiment with adding more butter next time to the topping.
I made another one today for a bridal shower and it turned out perfect. The peaches were cooked nicely and had the perfect amount of sweetness.
For the crust:
1/2 tsp sea salt (I like Real Salt)
1/4 cup butter plus 1/4 cup coconut oil, or 1/2 cup butter ( in other words, any combo of fats that you want as long as they equal 1/2 cup)
1/2 tsp almond extract
2 Tablespoons whole, raw milk
For the filling:
3-5 ripe organic peaches – add more for a deeper tart and if using small peaches (can peel if you are so inclined – I don’t – and cut into 1/2 inch think slices)
1/2 to 3/4 cup sucanat, evaporated cane sugar, coconut sugar, or even maple sugar ( 3/4 cup was too sweet for me so I reduced it to 1/2 cup)
2-3 Tablespoons flour depending on how juicy the peaches are (use more if very juicy)
1/4 tsp sea salt
2 Tablespoons cold, unsalted, organic butter (cut into small pieces)
Preheat oven to 425 degrees F
Mix the dry ingredients for the crust in a large bowl and stir. In a small bowl, mix the wet ingredients for the crust and blend just until moist, with the dry ingredients using a fork.
Press into the bottom and sides of a buttered 10-11 inch tart pan with a removable bottom. Cut away any excess dough.
Line sliced peaches in a pattern around the inside of the crust. Arrange so that the peaches are overlapping slightly leaving minimal gaps. For the center, just arrange in a pattern that makes sense. Mine ends up circular normally.
Using your empty dry ingredient bowl, combine 1/2 to 3/4 cup sweetener, 2 Tbs flour, 1/4 tsp sea salt and 2 Tbs butter. Mix with a pastry cutter or fork until crumbs form. Sprinkle on top of arranged peaches. It seems like a lot but it will melt away.
Bake for 35-45 minutes until bubbly and crust is golden brown.
Cool on wire rack and remove from pan. Serve at room temperature or warm with fresh whipped cream or ice cream.
What’s your favorite way to enjoy peaches in the summer?
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