Peach Tart Recipe

by Sue Taggart

August is Peach Month….. and what a wonderful summer fruit! Packed full of juicy sweetness, a large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C.

I love apples, fresh, baked, sauced—whatever! This easy peach tart recipe is so delicious, you might want to make more than one!

Makes 4-6 servings (depending on how big a slice you want!)


12 oz unbleached all purpose flour

6 oz sweet butter (room temperature) cut into 1/2″ pieces

Mix the butter into the flour with your fingertips until it resembles fine breadcrumbs. (You can use a food processor if you like). Add ice cold water to bind into a ball (be careful not to add too much, you don’t want a “wet” ball). Lightly flour a surface and roll out the pastry so it’s the size of a 12” dinner plate. Put the dinner plate on top of the pastry and cut around it. Slide the pastry onto a large greased baking sheet.

Heat the oven to 425.


2 tbsp apricot jam

2 large ripe peaches, peeled and cut into slices

1 tbsp granulated sugar (optional)

confectioners sugar for dusting

Egg wash:

1 medium egg yolk

3  tbsp milk


Spread the apricot jam over the pastry, leaving a 2” border. Arrange the peach slices in two circular rounds, making sure to cover the pasty base. Fold in the edges to make a rim, just covering the edges of the first round of peaches. Sprinkle the peaches with granulated sugar (I think the peaches are sweet enough, but if you have a sweet tooth you may need a little sugar).

Lightly beat together the egg yolk and milk and brush over the pastry rim.

Bake for 25-30 minutes until the pastry is a lovely golden brown and the peach juices are bubbling.

Set aside and allow to cool. Dust the pastry rim with confectioners sugar.

Serve with vanilla ice cream, or whipped cream.


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