There is no dessert that captures the golden glow of summer quite like a Rustic Fresh Peach Tart. Unlike traditional tarts that require precise fluted pans and heavy weights, this “galette-style” tart embraces a free-form, handcrafted aesthetic. By folding a buttery, flaky pastry over slices of sun-ripened peaches, you create a dessert that is as beautiful as it is easy to prepare. It is a celebration of seasonal simplicity, where the natural sweetness of the peaches takes center stage, complimented by a hint of cinnamon and a crisp, sugar-dusted crust.
Why This Recipe Works
- Free-Form Simplicity: The “rustic” nature of this tart means you don’t need a tart pan. The dough is rolled out and the edges are simply folded over the fruit, making it approachable for bakers of all skill levels.
- Peak-Season Flavor: This recipe relies on the natural juices of fresh peaches. As they bake, the juices thicken into a light syrup that glazes the fruit naturally.
- The All-Butter Crust: Using cold butter and minimal handling creates distinct layers of fat in the dough, resulting in a shatteringly crisp and flaky pastry.
- Texture Contrast: The soft, jammy peaches are perfectly balanced by the crunch of the coarse sugar (Demerara) sprinkled on the crust.
Recipe Details
- Prep Time: 20 Minutes (plus 30 min chilling)
- Cook Time: 35–40 Minutes
- Total Time: ~1.5 Hours
- Yield: 6–8 Servings
- Difficulty: Easy
Ingredients
- For the Flaky Pastry:
- 1 ½ cups All-Purpose Flour
- 1 Tbsp Granulated Sugar
- ½ tsp Salt
- ½ cup (1 stick) Cold Unsalted Butter, cubed
- 3–4 Tbsp Ice Water
- For the Peach Filling:
- 3–4 Large Fresh Peaches, sliced (peeling is optional)
- ¼ cup Granulated Sugar
- 1 Tbsp Cornstarch (to absorb excess juice)
- 1 tsp Vanilla Extract
- ½ tsp Ground Cinnamon
- For the Finish:
- 1 Egg (for egg wash)
- 1 Tbsp Coarse Sugar (Demerara or Turbinado)
Instructions
- Make the Dough: In a food processor or bowl, pulse/cut the cold butter into the flour, sugar, and salt until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Prep the Peaches: In a medium bowl, gently toss the sliced peaches with sugar, cornstarch, vanilla, and cinnamon. Let them sit for 5 minutes.
- Roll Out: On a floured piece of parchment paper, roll the dough into a 12-inch circle.
- Assemble: Arrange the peaches in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the peaches, pleating as you go.
- Final Flourish: Brush the folded edges with egg wash and sprinkle generously with coarse sugar.
- Bake: Slide the parchment onto a baking sheet. Bake at 400°F (200°C) for 35–40 minutes until the crust is deep golden brown and the peach juices are bubbling.
- Cool: Let the tart cool for at least 15 minutes to allow the juices to set before slicing.
Conclusion
This Rustic Fresh Peach Tart is the definitive summer dessert. It is elegant enough for a dinner party but simple enough for a casual weekend treat. Serving it warm with a scoop of vanilla bean ice cream or a dollop of crème fraîche elevates the flavors to a professional level. It is an honest, delicious reminder that the best desserts often come from the simplest ingredients.
(FAQ)
Q: Should I peel the peaches?
A: It’s entirely up to you! Leaving the skins on adds a beautiful rosy hue to the tart and provides a bit of extra fiber and texture. If your peaches have very fuzzy skins, you may prefer to peel them.
Q: Can I use frozen peaches?
A: Yes, but thaw them completely and pat them dry first. You may also want to add an extra teaspoon of cornstarch to account for the extra moisture in frozen fruit.
Q: How do I avoid a “soggy bottom”?
A: Ensure your oven is fully preheated and bake the tart on the lower third rack. This ensures the bottom crust gets hit with direct heat to crisp up before the juices soak in.
