Sep 5, 2019 · Modified: Mar 31, 2022 by Andrea· This post may contain affiliate links · 23 Comments

Peaches are at their peak right now and this Peach and Almond Tart will make you swoon! Peaches and almonds are a match made in heaven and with the addition of a simple custard you aren't going to know what hit you when you eat it. The bonus is an easy almond crust that also acts as the crumble topping. This peach and almond tart is simple enough for any day of the week and elegant enough for a dinner party. Be sure to save this one because you will want to make it again and again!

close up of a slice of peach and almond tart

This Peach Tart is the ultimate crowd pleaser. It's easier to make than pie but if you are in the mood for a pie, take a look at my Double Crust Pie Dough.

peaches and almonds for peach and almond tart

This tart has the addition of a custard which becomes barely noticeable in the tart as a whole. But it does add a luscious creaminess that elevates it without much extra work. While I was creeping down the rabbit hole of peach desserts I came across many recipes for peach custard pie, peach custard cake etc.. I liked the idea of custard but didn't want it to be so prominent. So I combined a recipe I already had for the almond crust, the custard and the peaches into one gobsmacking dessert!

triptych of crust making process in a food processor

the crust

The crust and topping couldn't be easier. Toast the almonds to bring out their flavour. I like to use whole, raw almonds with the skin on. The skin adds a nice golden colour to the crust. Once the almonds have cooled, blitz them in a food processor until roughly chopped. Add all the other ingredients, including the cold butter chunks and pulse until it comes together. This will seem to take a long time. For me it was 40 pulses. Just make sure you can clump it into a ball with your hand.

no food processor - no problem

If you don't have a food processor you can still make this dessert. Chop the nuts by hand, in a blender or Magic Bullet. In a large bowl combine the nuts and all the dry ingredients. Add the cold butter. Using you fingers, rub the butter pieces between your thumbs and forefingers until it becomes mealy. Continue working with your hands until you can clump it together. You need to get it to a state that allows you to press it into the pan. You can also do this in a stand mixer with the paddle attachment.

Transfer the crumb mixture to a bowl and make sure all the flour is mixed in evenly. Remove 1 ½ cups, measured without packing, and set aside for the topping. Lightly butter or spray a 9" spring form pan. Press the remaining almond mixture into the bottom and 1 ½ inches up the sides. I start with the sides and then work to the bottom. Make sure the "corner" of the crust isn't too thick by pressing the sides firmly with a measuring cup or a glass with a flat bottom and straight sides. You can also do this with your fingers. After it's all pressed in evenly, work around the top edge pressing down gently to make it straight. Bake in a 350°F oven for 20 minutes or until set. Don't over bake at this point as it still has to bake longer with the filling. It is set when it takes on a dull tinge. Let cool.

assembly

Prepare the peaches by washing, drying and cutting into quarters. There is no need to peel them. In fact I never peel peaches unless I'm poaching them or making a jam or chutney. Squeeze some lemon juice over them and gently stir. This prevents browning and also adds some acidity. You can arrange them any way you like in the tart shell. Skin side up or down, it doesn't really matter. Just as long as you pack them in as tight as you can in one layer.

the custard

For the custard simply whisk together all the ingredients. This can be prepared at any stage of the process and set aside until needed. Pour custard over peaches and crumble the remaining almond mixture evenly over top. Bake on parchment lined tray for 50 minutes to one hour or until custard is set. If the top hasn't browned to your liking you can place it under the broiler until it's golden and bubbling. Let it sit for at least one hour before serving.

Whole, baked peach and almond tart on a tray dusted with icing sugar

Once it's cooled dust with icing sugar and you're ready to dive in! You can serve this peach and almond tart with fresh whipped cream or vanilla ice cream but honestly, it's delicious just on it's own.

whole peach and almond tart with two slices cut out and on plates with dish of whipped cream

close up slice of peach and almond tart with a dollop of whipped cream

This tart will last for several days in the refrigerator.

pro tips for best results

Use peaches that are ripe and in season. Imported peaches in the winter don't have enough flavour and frozen peaches are too watery.
Cut peaches in half and twist to release from the pit.
Toast almonds to bring out flavour
Mix the crumb mixture long enough that you can form a ball in your hand
Press up the sides first and then the bottom
Use a measuring cup or class to press into the "corner" making sure it' not too thick.
Bake the crust until it is just set but not fully baked.
If the sides slump during baking press back in place before it cools.
Pack the peaches in but keep in one layer. You may need a bit more or less than the recipe states, depending on the size of your peaches.
Bake until the custard is set. It will not have any jiggle left.
If you want to brown the top more place it under the broiler, keeping a close watch, until the desired colour is reached.
Let cool for at least one hour before serving. Serve at room temperature
Store in the refrigerator for up to 5 days, if it lasts that long!

📖 Recipe

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