Fresh Peach Tart with Streusel Topping
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This sweet tart recipe is filled with juicy, summer peaches and topped with a crumbly cinnamon streusel. The warm, flaky crust adds the perfect crispy texture for a slight crunch. It’s the perfect dessert to celebrate the end of summer!
what is a peach tart?
What is the difference between a tart and pie? Generally, tarts have only a bottom crust rather than a top crust, like a pie, and the crust is a bit thicker to help support the juicy filling on its own.
For this recipe, I am using my tried-and-true pie crust recipe that I have been using for years. It has an incredible flaky and tender texture with the best warm and inviting flavor. It truly makes this peach tart stand out from all the rest!
Gathering ingredients:
This fruity and syrupy tart is incredibly enjoyable with the right ingredients! Here is what you will need to make your homemade fresh peach tart:
Pie Crust. For this recipe, you can use a store-bought pie crust or make your own homemade with my recipe!
Peaches. Fresh, ripe peaches are best for this recipe. Frozen peaches can also be used. Simply thaw them out and drain before assembling.
Sugar. This recipe used granulated sugar, though brown sugar or even honey work well as substitutes.
Cinnamon. You may choose to add various warm spices to this recipe such as nutmeg or allspice.
Salt.
Butter. I always used salted butter, but you can use unsalted butter if you prefer!
TIPS FOR MAKING A FLAKY PIE CRUST:
Making a golden flaky pie crust is a baker’s true delight! With these tips, you can learn how to make a pie crust that will leave your guests ooh-ing and awe-ing over your delicious dessert.
Use Cold Ingredients. The flakiness in pie crust comes from the large portion of cold butter that is worked into the flour. You are essentially laminating the dough, or creating layers of butter in the pastry, which causes it it rise without any leaveners like baking soda or baking powder. Make sure that your butter and water stay nice and cold while making the dough to prevent the butter from melting.
Don’t Overwork the Dough. As your dough comes together, you will eventually need to use your hands to press it all together. Try your best not to overknead the dough, or else you might risk warming the butter too much. Overworking the dough can also make the final crust more tough and chewy rather than flaky.
Chill the Dough. After just bringing the dough together, wrap it tightly in plastic wrap and pop it into your refrigerator. Let it rest for at least 1 hour and up to 2 to 3 days. If you are pressed for time, you can place it in your freezer for about 15 to 20 minutes before beginning the next steps.
Don’t Over-flour the Work Surface. When it is time to roll out your pie crust, use minimal flour. Only coat the rolling pin with flour, too, rather than sprinkling it over the top of the dough. The more flour that you use, the more flour is soaked into the final dough, which alters the texture of the dough overall. If your dough is really stick, chill it longer!
how to make a Peach Tart:
Step One: Begin by making the pie crust. In a medium bowl, whisk together the flour and salt. Add the cold lard and butter, and cut it into the flour mixture with a pastry blender, fork, or your fingers until it resembles crumbles the size of a pea.
Slowly incorporate the water 1 tablespoon (15 ml) at a time, stirring with a wooden spoon. Bring the crust together with your hands until it forms a consistent dough that is no longer crumbly. Shape the dough into two discs of equal size and wrap them with plastic wrap. Chill the dough in the refrigerator for at least 1 hour before rolling and baking, or up to 3 days.
Step Two: Next, make the peach filling. In a medium bowl, combine the peaches, sugar, cinnamon, salt, and flour. Fold the ingredients together, making sure that all of the peach slices are well coated. Allow the mixture to sit for about 5 to 8 minutes.
Step Three: Finally, make the cinnamon streusel. In a small bowl, whisk together the flour, sugar, and cinnamon for the streusel. Cut the butter into cubes. With a pastry blender or fork, cut the cutter into the dry mixture until crumbs form about the size of a pea.
Step Four: Assemble the tart and bake at 350° F (177° C) for 35 to 45 minutes or until the filling is set and bubbly and the crust is a deep golden brown.
WHAT TO SERVE WITH A Peach Tart:
This summer peach tart tastes so delicious paired with a number of summer dishes! I love it alongside some homemade whipped cream or vanilla ice cream, especially after a yummy homemade dinner.
final thoughts:
This is recipe is so wonderfully easy and bakes up quickly! It’s a great summer dessert recipe if you are in a time crunch. I love serving this tart for an afternoon coffee date with friends, or after a delicious summer supper!
xoxo Kayla
Fresh Peach Tart with Cinnamon Streusel Topping
Ingredients
- 2 1/2 cups (313 g) all-purpose flour
- 1 tsp kosher salt
- 1/2 cup (116 g) lard, cold and cut into cubes
- 1/2 cup (116 g) salted butter, cold and cut into cubes
- 4 to 5 tbsp (60 to 75 ml) ice cold water
- 1 large egg + 1 tbsp (15 ml) water, for egg wash
- 3 medium ripe peaches, pitted and sliced in 1/4-inch (6.35-mm) slices
- 3/4 cup (150 g) granulated sugar
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 2 tbsp (16 g) all-purpose flour
- 1/4 cup (31 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp ground cinnamon
- 3 tbsp (44 g) salted butter, softened
Instructions
- Begin by making the pie crust. In a medium bowl, whisk together the flour and salt. Add the cold lard and butter, and cut it into the flour mixture with a pastry blender, fork, or your fingers until it resembles crumbles the size of a pea.
- Slowly incorporate the water 1 tablespoon (15 ml) at a time, stirring with a wooden spoon. Bring the crust together with your hands until it forms a consistent dough that is no longer crumbly. Shape the dough into two discs of equal size and wrap them with plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour before rolling and baking, or up to 3 days.
- In a medium bowl, combine the peaches, sugar, cinnamon, salt, and flour. Fold the ingredients together, making sure that all of the peach slices are well coated. Allow the mixture to sit for about 5 to 8 minutes.
- In a small bowl, whisk together the flour, sugar, and cinnamon for the streusel. Cut the butter into cubes. With a pastry blender or fork, cut the cutter into the dry mixture until crumbs form about the size of a pea.
- Preheat the oven to 350° F (177° C) and set aside an 11-inch (28-cm) tart pan.
- Bring the pie dough out onto the counter and let it warm up slightly, about 15 to 20 minutes.
- Lightly dust a work surface with flour and roll out the dough to a 12-inch (30-cm) circle. With your rolling pin, roll the dough over the pin and lift it over the tart pan, unrolling it so that it fits perfectly over the top. Lift and gently press the dough into the tart pan to fit its shape, being careful not to pull or stretch the dough. Simply lift and guide it into place. Trim off the edge if necessary to about 1-inch (2.5-cm) overhang, and fold the crust over the inner edge, pressing the seam closed and pressing the edge into the crimped edge of the tart pan.
- Poke the entire bottom of the crust all over with a fork. In a small dish, whisk together the egg and water for the egg wash. Brush this all over the surface of the dough.
- Begin to arrange the peach slices in a single layer in a concentric circle in the tart pan. You may be as creative here as you like. Pour any sugary liquid from the bottom of the bowl over the peaches and spread evenly.
- Finally, sprinkle the streusel evenly over top of the peaches. Bake the tart for about 35 to 45 minutes or until the filling is set and bubbly and no longer runny, and the crust is a deep golden brown. You may want to cover the tart loosely with foil during the last 10 to 15 minutes of baking to prevent over-browning.
- Allow the tart to cool completely on a wire cooling rack before slicing and serving.
- This tart keeps best covered at room temperature, though it will also keep in the fridge in an airtight container. It should last for about 4 days at room temperature.
Nutrition Facts
Calories
283Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
