Peach and almond tart


Peach and almond tart


Peach and almond tart

I know it’s not the season for summery fruit tarts, but I have sooo many recipes from this summer I didn’t get a chance to share! And also, this peach and almond tart is easy peasy to make and that’s a pretty solid reason to share it with you guys. It takes less than half an hour to make!

You can find similar recipes here: Raspberry, Pistachios and White Chocolate Tart, Peach and Almond Crumble, Apricot Crumble Bars.

Tips and tricks for this Peach and Almond Tart:

-To give it a nutty flavour, i used almond meal for the base. If you don’t have almond meal, worry no more! You can grind almonds and you just got yourself your own home-made almond meal!

-For a more intense taste, just slightly toast your almonds before grinding them. 6-7 minutes at 120 degrees would be perfect.

-If you don’t have peaches, just use nectarines. They have the same consistency and are delicious too!

-Cornstarch is really important because it’s your thickening agent. If you don’t have any, you can use gellatine to make sure your filling will set.

-Give the tart at least 4-5 hours in the fridge to set. It’s best to leave it overnight for guaranteed results.

-If you want perfectly cut slices, put the knife blade under hot water and dry it. The hot blade will give you a clean cut.

-You can use other nuts as well, such as pistachios, hazelnuts or walnuts. Just make sure you give them a roast before.

-Don’t overboil your filling, because the colour will change(been there, done that!). A minute will be enough. Don’t be scared if it’s kinda runny, it will set in the fridge!

-You can decorate the tart with more peach slices. I used peach slices, raspberries and some flowers-just for the sake of it.

-I used coconut milk and didn’t try the recipe with regular milk, so I can recommend using other vegetal alternatives if you don’t like coconut.

Peach and Almond Tart

A light and summery dessert, really easy to make and done in no time!
Prep Time25 mins
Resting Time5 hrs
Course: Dessert
Cuisine: European
Keyword: Almond, Peach, Tart
Yield: 12 slices


Tart Shell

  • 1 cup flour
  • ½ cup almond meal (finely ground almonds)
  • ¼ cup sugar
  • pinch of salt
  • 6 tbsp cold butter
  • ½ tsp almond extract
  • 2-3 tbsp cold water

Peach Filling

  • 3 large ripe peaches
  • 2 tsp lemon juice
  • 200 ml coconut milk
  • 200 ml double cream
  • 2 tbsp maple syrup
  • 2 tbsp cornstarch


Tart Shell

  • Place the flour, almond meal, almond extract, salt and sugar in a food processor. Add the butter and mix until it becomes a dough. Add the water 1 tablespoon at a time and mix unil it reaches the tart dough consistency.
  • Press the dough into a tart pan and use a fork to make holes in it. Bake in the preheated oven at 180°C for about 20 minutes. Use parchment paper and pie weighs or beans fo the first 10 minutes to make sure the dough won't rise.

Peach Filling

  • Peel the peaches, cut them into cubes and place them in a blender with the lemon juice. Blend until smooth.
  • Place the milk and double cream in a saucepan over medium heat, then add the maple syrup and peach puree. Add the cornstarch and bring to a boil. Take away from the heat after 1-2 minutes of boiling.
  • Use a sieve to pour the mix in the tart shell, then transfer the tart in the fridge when it's completely cool and let it harden for at least 4 hours.(Best to keep in the fridge overnight)
  • Decorate with more peach slices if you want to.
    Peach and almond tart

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