Peach Tarte
Delight your taste buds with the irresistible charm of a homemade Peach Tarte, a rustic and elegant dessert that showcases juicy, sun-ripened peaches nestled in a golden, flaky crust. This easy-to-follow recipe combines the buttery richness of a homemade pastry with the natural sweetness of fresh peaches, accented by hints of cinnamon and vanilla. Perfectly baked to a golden-brown perfection, the tarte’s free-form design gives it a rustic appeal, while a sprinkle of coarse sugar adds a delightful crunch. Ready in just over an hour, this show-stopping dessert is ideal for summer gatherings, dinner parties, or a simple treat with your afternoon coffee. For the ultimate indulgence, serve it warm with a generous scoop of creamy vanilla ice cream. Keywords: Peach Tarte recipe, fresh peach dessert, rustic tart, homemade pastry, easy summer dessert.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 60 grams Granulated sugar
- 150 grams Unsalted butter (cold, cubed)
- 4 tablespoons Ice-cold water
- 6 Fresh ripe peaches
- 100 grams Light brown sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 1 tablespoon Cornstarch
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional)
Instructions
In a large mixing bowl, combine the flour and granulated sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the peaches. Peel and slice the peaches into 1/4-inch wedges. In a separate bowl, toss the peach slices with brown sugar, vanilla extract, ground cinnamon, and cornstarch. Set aside.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle about 1/4 inch thick. Transfer the rolled dough to the prepared baking sheet.
Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as necessary to create a rustic crust.
Brush the folded dough edges with the beaten egg and, if desired, sprinkle with coarse sugar for extra crunch and sweetness.
Bake the tarte in the preheated oven for 35–40 minutes, or until the crust is golden brown and the peach filling is bubbling.
Remove the tarte from the oven and let it cool on the baking sheet for 10–15 minutes before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 32.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
