Fresh Peach Almond Crust (Printable)
Buttery almond crust topped with ripe peaches and a glossy glaze—light, sunlit dessert for warm evenings.
# What You'll Need:
→ Almond Crust
01 - 1 1/4 cups almond flour
02 - 3/4 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2 tablespoons ice water
→ Filling
08 - 6 to 7 ripe peaches, peeled, pitted, and sliced
09 - 1/4 cup granulated sugar
10 - 1 tablespoon cornstarch
11 - 1/2 teaspoon vanilla extract
12 - 1/4 teaspoon ground cinnamon
→ Glaze
13 - 1/4 cup peach jam or apricot preserves
14 - 1 tablespoon water
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with removable bottom.
02 - In a large mixing bowl, combine almond flour, all-purpose flour, granulated sugar, and salt. Cut in cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
03 - Stir in egg yolk and ice water just until dough forms. Press dough evenly into the base and sides of the prepared tart pan. Prick the bottom with a fork and refrigerate for 15 minutes.
04 - Bake crust for 18 to 20 minutes, until lightly golden. Remove from oven and cool slightly.
05 - In a separate bowl, gently toss sliced peaches with granulated sugar, cornstarch, vanilla extract, and optional ground cinnamon.
06 - Arrange peach slices attractively over the cooled crust, overlapping slices. Pour any remaining juices from the bowl over the fruit.
07 - Bake for 20 to 25 minutes, until peaches are tender and the filling bubbles.
08 - While tart bakes, gently heat peach jam with water in a small saucepan over low heat, stirring until smooth.
09 - Remove tart from the oven and brush peaches with warm glaze for shine. Allow tart to cool completely before slicing.
# Expert Suggestions:
01 -
- The almond crust stays crisp even under a mound of syrupy peaches and is unbelievably easy to press into the pan—no rolling needed
- The fragrance and flavor of ripe peaches become the star, with only a whisper of spice and a glossy glaze to set it all off
02 -
- Once I tried rushing the crust without chilling and it slid right down the pan—take those 15 minutes for peace of mind
- Brushing the glaze while the tart is still hot helps it set beautifully, rather than sliding off
03 -
- Keep butter and water as cold as possible for maximum flakiness—sometimes I even chill my bowl
- A little sprinkle of coarse sugar on the crust before baking gives an irresistible crunch