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!
Last year I went on a mad hunt for the perfect peach cobbler recipe. I realized that I am a Pastry Chef who loves peaches and peach desserts but I didn’t have a go-to peach cobbler recipe! I mean, wtf? Obviously this is not a peach cobbler but it is what resulted in my research and testing. I confess that I do now have a go-to cobbler recipe that I will share at a later date but this peach and almond tart just gets me so pumped I had to share it first!
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!
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 1/2 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 1/2 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.
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.
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.
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.
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!
Peach and Almond Tart
- 9" spring form pan
Crust and topping
- 1/2 cup whole, raw almonds
- 1 1/2 cups flour, all purpose
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 3/4 tsp kosher salt
- 3/4 cup unsalted butter, cold, cut into small cubes
custard and peaches
- 5 medium peaches, ripe
- 1 tbsp lemon juice or juice of 1/2 a lemon
- 2 lg eggs
- 1/4 cup granulated sugar
- 1/3 cup 35% cream
- 1/3 cup 2% milk, whole or skim will work too
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
for the crust and topping
- Preheat the oven to 350°F. Lightly butter or spray a 9" spring form pan.
- Place almonds on a tray and roast for 6 minutes. Let cool.
- Pulse in food processor until roughly chopped. About 12 times.
- Add flour, both sugars, salt and cold butter. Continue pulsing until the mixture comes together and forms a ball in your hand. About 40 pulses.
- Transfer mixture to a bowl and stir, if necessary, to incorporate the flour. Remove 1 1/2 cups, loosely packed, and set aside for the topping.
- Press the remaining almond mixture evenly up the sides (1 1/2 inches) and the bottom of the prepared pan. Use a flat bottomed glass or measuring cup to press into the corners and sides.
- Bake in preheated oven for 15-20 minutes or until it is set and has lost it's shine but isn't fully cooked. Fix any slumped sides with a spoon before cooling. Let cool. The shell can still be warm when filling just not too hot.
Peaches and custard
- Wash and dry peaches. Cut in half and twist to release from pit. Remove pit and cut in half again so each peach is cut into quarters. Squeeze lemon juice over top. Arrange in cooled shell.
- Whisk together eggs, sugar, cream, milk, vanilla and salt. Pour over peaches.
- Crumble the remaining 1 1/2 cups of almond mixture over top. Place on parchment lined tray and bake in 350°F oven for 50 minutes to one hour or until custard is set. Broil the top to brown if desired. Let cool for at least one hour. Dust with icing sugar and serve on it's own, with fresh whipped cream, or vanilla ice cream.
- Serve at room temperature but store covered in the fridge for up to 5 days.
- Almond mixture can be made without a food processor. See instructions above in body of post.