Print

Rustic Peach Tart with Buttery Shortbread Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. In a bowl or food processor, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Add cold water, 1 tbsp at a time, mixing just until dough comes together. Wrap in plastic and chill for 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Roll out dough on a floured surface and press into a tart pan or shape free-form on parchment paper.
  5. In a separate bowl, toss peach slices with sugar, cornstarch, lemon juice, cinnamon (if using), and vanilla extract.
  6. Arrange peach mixture over the crust in a spiral or rustic pattern.
  7. Brush crust edges with melted butter and sprinkle with coarse sugar if desired.
  8. Bake for 35–40 minutes, or until crust is golden and filling is bubbling.
  9. 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

Find it online: https://yumfoodusa.com/rustic-peach-tart-with-buttery-shortbread-crust/