This simple peach tart is about to blow your socks off. An all-butter, flaky crust holds together a filling of ripe summer peaches that hint of cinnamon and nutmeg. This recipe will become a family favorite in no time! Kick back in a cozy armchair with a glass of milk and enjoy a slice of this peach tart straight from the oven. It is warm and extremely satisfying without being overly sweet, hitting the sweet spot every good dessert aims for.
This is inspired by the peach cobblers my mom would make growing up. Eating a slice of this tart sent me straight back to my childhood. It was actually while I was a teenager still at home that my mom gave me a set of tart pans that I have put to very good use over the years, including baking this very tart!
I used only butter in my crust instead of splitting it with vegetable shortening, and the filling is as close to my mom’s cobbler filling as I could remember. It is filled with summer’s best peaches, a little brown sugar, a little cinnamon and nutmeg, and some almond milk and flour to bring it all together.
This peach tart has been one of many to come out of kitchen, and I hope you bring it into yours too!
*Notes*
- You don’t need perfect peaches for this tart, because baking will will bring out the sweetness and juices anyways. It’s ok if they aren’t super juicy or sweet, just know that overly ripe peaches won’t hold up very well when you bake them.
- The pie crust recipe makes enough for two crusts. You can use the other crust to cover the tart and make more of a pie, or you can freeze it in an airtight container for up to 6 months!
- Don’t have a tart pan? Don’t sweat it! Use a 9 inch pie pan instead. The only difference is a tart pan is slightly more shallow and the bottom falls out of it.
- For The Pie Crust:
- 2½ cups unbleached, all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup butter, cold from the fridge
- ¼ - ½ cup ice water
- For The Peach Filling:
- 6 ripe peaches
- ½ cup, plus 1 tablespoon brown sugar
- ½ cup flour
- ¼ cup almond milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- To Make The Pie Crust:
- In a large mixing bowl, combine the flour, salt, and sugar. Take the butter out of the fridge and cut into ½ inch squares and add the to flour mixture. Using a pastry cutter, cut in the butter until the flour/butter mixture looks like coarse crumbs and all of the large chunks of butter have been cut up.
- Take the ice water and slowly add ¼ cup. Using your hands, bring the dough together by gently kneading it inside the mixing bowl. Add more water if you think it needs it. You should add just enough to bring the dough together, so it's not dry and crumbling apart.
- Cut the dough in half, form two large, round disk shapes with them and chill them in the fridge for about 10 minutes. Take one out of the fridge (the other you can freeze, save for later, or roll out and place on top of the tart to make it a pie) and roll out on a floured surface. It should be about ¼ inch thick and slightly larger than the 9 inch pan you will bake it in. Gently transfer the rolled out dough to the pan and lay it in there. Press the edges of the dough into the edge of the pan, folding over into the pan any excess dough that hangs out. Set the unbaked crust aside while you prepare the peach filling.
- To Make The Peach Filling:
- Preheat the oven to 350 degrees.
- Wash and slice the peaches into eighths and place them in a large bowl. Add the ½ cup of brown sugar, flour, milk, cinnamon, and nutmeg and stir to thoroughly coat the peaches. Make sure there are no clumps of flour in the mixture. Pour the peach filling into the crust-lined tart pan, that you set aside earlier. Sprinkle the remaining 1 tablespoon of brown sugar over the top of the tart.
- Take a large piece of foil and line the bottom rack of the oven to make sure any drippings from the tart don't fall on the bottom of your oven and start to smoke. Place the tart on the middle rack of the oven and bake for approximately 40 minutes, or until the edges of the crust have turned a golden brown color and the peaches have become soft and look toasted.
- Take out of the oven and let cool for a few minutes before slicing up. Enjoy!
