Peach and Almond Tart

4.89 from 9 votes

This peach and almond tart recipe is a perfect combination of flavours and textures. It's simple enough for any day of the week and elegant enough for dinner guests.

Prep Time30

Cook Time1 20

Course: Dessert

Cuisine: American

Keyword: almond, peach, tart

Servings: slices

Calories: 554kcal

Author: Andrea Mut

Equipment

9" spring form pan

Ingredients

Crust and topping

½ cup whole, raw almonds
1 ½ cups flour, all purpose
⅓ cup brown sugar, packed
⅓ cup granulated sugar
¾ teaspoon kosher salt
¾ cup unsalted butter, cold, cut into small cubes

custard and peaches

5 medium peaches, ripe
1 tablespoon lemon juice or juice of ½ a lemon
2 lg eggs
¼ cup granulated sugar
⅓ cup 35% cream
⅓ cup 2% milk, whole or skim will work too
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt

Instructions

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 ½ cups, loosely packed, and set aside for the topping.
Press the remaining almond mixture evenly up the sides (1 ½ 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 ½ 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.

Notes

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.

Nutrition