Peach Tart

Another rainy day, another new creation.

Sweet yet tangy and ohh so scrumptious. With a few additional ingredients of your own, this homemade peach tart will fit any occasion.

I used fresh peaches for this recipe, however feel free to try it out with canned or frozen peaches.


Tart shell(makes 2 shells ): No water required

  • 1 3/4 cup of flour 
  • 3/4 cup butter
  • 1 Tsp salt
  • 3/4 cup icing sugar 
  • 2 tbsp sliced almonds
  • 1 egg yolk

Peach filling:
  • 1 1/2 cup of chopped peach 
  • 1/3 cup of granulated sugar
  • 1 1/2 tbsp of corn starch 
  • 2 tbsp coconut sugar 
  • 1 tsp of cinnamon 
  • Dash of nutmeg 


Tart crust:
  1. In a food processor or by hand mix all the ingredients together until crumby
  2. Pour half of the pastry mix into your greased tart tin 
  3. Flatten and shape your crumby mixture into your tin as preferred 
  4. Cover with a damp paper towel and freeze for 1 hour.

Pie filling:
  1.  In a food processor add the chopped peaches and the remaining ingredients
  2. Blend ingredients in short intervals leaving a few chunks in the mix.
  3. Pour and level into crust
  4. Brush egg whites unto the exposed sections of the crust.

Oven instructions:

  1. Pre-heat and bake tart at 350º for 1 hour.
  2. At about 30 minutes your shell will begin to darken, to avoid burning cover tart shell edges with foil for the remaining half hour.
      Top with whip cream and indulge!


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