This Rustic Peach Tart features a golden, buttery shortbread-style crust filled with sweet, juicy peaches and baked to caramelized perfection. With minimal ingredients and stunning presentation, it’s the perfect summer dessert for entertaining or enjoying with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
This tart combines the elegance of a fruit galette with the ease of a shortbread crust. The dough is simple to make and doesn’t require rolling perfection, making it approachable for any home baker. Fresh peaches create a naturally sweet, jammy filling enhanced by a hint of vanilla and cinnamon. It’s an eye-catching dessert that tastes just as good as it looks, requiring no fancy tools or techniques. Serve it warm or at room temperature for a crowd-pleasing seasonal treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1–2 tbsp cold water
For the Filling:
- 4–5 ripe peaches, peeled and sliced
- 2 tbsp granulated sugar (or brown sugar)
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp vanilla extract
For Finishing:
- 1 tbsp melted butter (for brushing)
- Optional: coarse sugar for sprinkling
Directions
- Prepare the crust: In a bowl or food processor, combine flour, powdered sugar, and salt. Add cubed cold butter and cut in using a pastry cutter or pulse until the mixture is crumbly. Gradually add cold water, 1 tablespoon at a time, just until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Shape the crust: On a lightly floured surface or sheet of parchment, roll out the dough into a rough circle about 10–12 inches wide. Transfer to a tart pan or leave free-form on a parchment-lined baking sheet.
- Prepare the filling: In a large bowl, toss the peach slices with granulated sugar, cornstarch, lemon juice, cinnamon (if using), and vanilla extract.
- Assemble the tart: Arrange the peaches in a spiral or rustic pattern on top of the crust, leaving a 1- to 2-inch border. Fold the edges of the dough up around the filling if making free-form.
- Finish and bake: Brush the crust edges with melted butter and sprinkle with coarse sugar if desired. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the tart cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
Servings: Serves 6–8
Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 35–40 minutes
Total time: About 1 hour 30 minutes
Variations
- Apricot or Nectarine Tart: Substitute peaches with apricots or nectarines for a variation on flavor.
- Gluten-Free Crust: Use a 1:1 gluten-free flour blend to make the crust suitable for gluten-free diets.
- Almond Crust: Add 1/4 cup finely ground almonds to the crust for extra richness and a nutty taste.
- Spiced Filling: Mix in a pinch of nutmeg or cardamom along with the cinnamon.
- Mini Tarts: Divide dough and filling into smaller portions to create individual rustic tarts.
Storage/Reheating
The tart is best enjoyed the day it is baked for peak crispness. Store any leftovers in the refrigerator for up to 2 days. To reheat, place slices on a baking sheet in a 300°F oven for 10–12 minutes to warm and lightly crisp the crust. Avoid microwaving, which can make the crust soft.
FAQs
Do I have to peel the peaches?
No, peeling is optional. Keeping the skins on gives the tart a more rustic appearance and saves time.
Can I make the crust ahead of time?
Yes, the crust can be made and refrigerated up to 2 days in advance or frozen for up to a month.
What if I don’t have a tart pan?
You can shape this tart free-form like a galette on parchment paper and bake it on a standard baking sheet.
Can I use frozen peaches?
Yes, thaw and drain frozen peach slices well to avoid excess moisture in the filling.
How do I know when the tart is done?
The crust should be golden brown, and the fruit filling should be bubbling in the center.
Can I use other fruits in this tart?
Yes, berries, plums, or thinly sliced apples work well with this crust and filling base.
What type of sugar is best for the filling?
Either granulated sugar or brown sugar works. Brown sugar adds a slightly deeper, caramel-like flavor.
Is this tart overly sweet?
No, the sweetness is balanced, especially when using ripe, naturally sweet peaches.
Can I freeze the tart after baking?
It’s not recommended, as freezing may compromise the crust’s texture. Instead, freeze the dough or use fresh for best results.
Should I serve it with anything?
Yes, this tart pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of honey.
Conclusion
This Rustic Peach Tart with Buttery Shortbread Crust is a beautiful and delicious way to showcase ripe summer peaches. With its tender, crumbly crust and naturally sweet fruit center, it’s an effortless dessert that looks impressive and tastes even better. Whether you’re hosting a gathering or treating yourself, this tart offers comfort and elegance in every slice.
PrintRustic Peach Tart with Buttery Shortbread Crust
This Rustic Peach Tart features a buttery shortbread-style crust and a sweet peach filling baked to caramelized perfection. Simple yet elegant, it’s an ideal summer dessert for gatherings or a cozy treat with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1–2 tbsp cold water
- For the Filling:
- 4–5 ripe peaches, peeled and sliced
- 2 tbsp granulated sugar (or brown sugar)
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp vanilla extract
- For Finishing:
- 1 tbsp melted butter (for brushing)
- Optional: coarse sugar for sprinkling
Instructions
- In a bowl or food processor, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add cold water, 1 tbsp at a time, mixing just until dough comes together. Wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out dough on a floured surface and press into a tart pan or shape free-form on parchment paper.
- In a separate bowl, toss peach slices with sugar, cornstarch, lemon juice, cinnamon (if using), and vanilla extract.
- Arrange peach mixture over the crust in a spiral or rustic pattern.
- Brush crust edges with melted butter and sprinkle with coarse sugar if desired.
- Bake for 35–40 minutes, or until crust is golden and filling is bubbling.
- Cool slightly before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.
Notes
- Peeling the peaches is optional for a more rustic texture and look.
- Try substituting apricots or nectarines for a different flavor twist.
- Best enjoyed fresh, but leftovers can be stored in the fridge and gently reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg