Peaches and almonds have been one of my favorite flavor combinations for a very long time. So, I decided to create a recipe that would combine the two, a little more than just sprinkling the top with sliced almonds. What came out quickly became a go to dessert (breakfast, dinner at times…don’t judge! ;))
The crust is so beautifully flaky, it simply melts in your mouth. The peaches are sweet on their own, so I decided to minimize the additional sugar. But, if you are a sugar lover, feel free to add a tablespoon or two extra into the peach mixture.
Just a heads up, the tart is best the day it is baked. So, we make sure it disappears a couple hours after baking 😉
Almond Peach Tart
8
servings30
minutes25
minutes1
hour10
minutesIngredients
1 cup all-purpose flour
½ cup almond flour + 2 tbsp
1 stick COLD butter = ½ cup
¼ teaspoon salt
¼ cup COLD water
¼ cup sugar
2 tablespoon lemon juice
4-5 peaches
¼ sliced almonds
Directions
- Preheat oven to 425 degrees F.
- In a bowl, combine the flour and COLD butter previously cut into smaller pieces. Use a dough blender or two forks two mix the butter in with the flour. Combine well, but make sure pea sized pieces of butter are still visible.
- Add the COLD water and salt and combine just until you form a dough ball. Wrap in plastic wrap and place into the fridge for at least 15 minutes (up to 3 days.)
- Pit and slice the peaches. Place in a bowl and sprinkle with the sugar, 2 tablespoon almond flour and drizzle with the lemon juice. Gently combine.
- Spread the dough on a pre-greased tart pan and puncture with a fork. Place the peaches on top and bake for 23-25 minutes.
- Enjoy 🙂
Notes
- You can make the dough ahead of time and store for up to three days in the fridge. Take it out once you are ready to bake the tart, make sure it does not have time to warm up on the counter or it will not turn out flaky.
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