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This peach almond tart is deliciously creamy, buttery, made with sweet juicy peaches, almond paste, a custard filling and an almond crumble topping.
This almond tart might just be my favorite dessert ever. Lots of butter, tons of almond flavor and a creamy, custard like filling....
Pair this almond tart with fresh whipped cream and some vanilla ice cream, and you'll be in absolute heaven! You can also top it with these homemade candied cherries which are one of my favorites.
AND, to top it off, it's very very easy to make. Especially if you use a store bought pie crust like I do. in this salted caramel apple galette, rustic strawberry galette and rustic raspberry galette recipes.
Why this peach almond tart recipe works
- Using store bought crust makes it ultra easy and convenient to make.
- The almond flavor from the frangipane and peach complement each other perfectly - this is a dessert that the whole family will love!
- It's very easy to make, with no complex instructions or methods used.
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The ingredients
The full list of ingredients is included in the recipe card at the bottom of the post.
Like I said, I use store bought frozen pie crust for this recipe. You can also buy the refrigerated pie crust on press it into a pie plate or tart pan. OR...you can make your own crust with this Pie Crust Recipe.
Sliced peaches (fresh, frozen or canned) and almond paste are the stars of the show!
Almond paste is ground up almonds mixed with oil and sugar, bound together with cream or syrup. It has the most incredible flavor - I have been known to eat it like cookie dough.
Brown sugar is used because it has a deeper more caramel-like flavor than white sugar. It helps to add that caramelized flavor to the tart.
Brandy adds a warm flavor to the tart. If you prefer not to use it you can leave it out, but I think the flavor it adds is incredible! We're also big fans of brandy in this air fryer apple crisp and even savory dishes like this chicken liver mousse.
Difference between marzipan and almond paste
While both have a distinct almond flavor, they are not the same. Marzipan has a much higher ratio of sugar to ground almonds than almond paste. Almond paste is used in baking, while marzipan is typically used for candies. For this recipe, you need almond paste.
These almond meringue cookies are also likely to satisfy that almond craving!
Substitutions and variations
- You can substitute pears, figs, blackberries, or plums for the peaches.
- Add ⅛ cup of rolled oats to the topping for some extra texture.
- Add ½ teaspoon of orange peel for extra orange flavor.
- Substitute rum for the brandy for a slightly different, but equally good, flavor.
- You can also make this with puff pastry instead of pie crust.
- Use almond flour in place of the all-purpose flour.
Step by step instructions to make this peach tart
- Par bake the tart crust if not done already. Place parchment paper over the pie crust and fill with pie weights. Bake the crust at 375°F degrees for 10 minutes. Remove from the oven and let it cool while preparing the other ingredients.
- Roll out the almond paste into about an 8 inch circle. Place it in your (mostly cooled) pie crust and gently press it down.
If you don't have pie weights, you can use dried beans or rice. This prevents the pie crust from bubbling up.
- Beat the butter and sugar for 1 minute.
- Add the eggs, almond extract, orange juice and brandy and beat until smooth, about 1-2 minutes. Mix in the flour.
- Pour the mixture into the almond paste lined pie crust.
- Place the sliced peaches on top in a circular pattern (see below), or any pattern you like.
- Sprinkle the top with the almond crumble (below) and bake at 350°F degrees for 30 minutes. The edges of the crust should be golden brown.
- Remove the tart from oven and let it cool at room temperature. Refrigerate for 3 hours or overnight before serving.
How to make almond crumble
- Combine the dry ingredients in a bowl and mix together.
- Add the melted butter and fold it in with a fork until the mixture is dampened.
Expert tips
- It is important to let your tart chill overnight to allow it time to set properly.
- Your pie crust should be mostly cooled before you place the rolled out almond paste on top.
- If the edges of the crust get too browned before your tart is done baking, place strips of foil around the edges to prevent it from burning.
Serving options
- Drizzle it in melted dark chocolate - the chocolate goes great with the almond as well as the peaches.
- Just simple with some whipped cream and crushed almonds.
- Drizzle it in raw honey.
- The raspberry sauce from this lemon souffle recipe would also be incredible on top.
Frequently asked questions
Let it completely then place it in the freezer for about 8 hours, until frozen through. Wrap the tart in plastic wrap and place in a freezer bag.
Store in the freezer for up to 3 months. To thaw, remove from bag and plastic wrap. Let thaw in the fridge overnight. Can be reheated in a 350°F degree oven for 10 minutes to warm (or microwaved).
Leftovers can be stored in the fridge for 5-7 days, covered in plastic wrap.
Typically, it the tart is too jiggly, it was not baked long enough and/or it has not had proper time to set. It does needs to be refrigerated overnight, or for at least 3 hours, to set properly.
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Recipe
Peach Almond Tart
Ingredients
- 1 frozen pie crust
- 7 ounces almond paste
- ¼ cup brown sugar
- 6 tablespoons unsalted butter softened
- 2 eggs
- ½ teaspoon almond extract
- 1 tablespoon orange juice
- 1 teaspoon brandy
- ¼ cup flour
- 1 ½ cups sliced peaches
Almond Crumble Topping:
- ⅓ cup sliced almonds crushed
- 3 tablespoons brown sugar
- ½ cup flour
- 3 tablespoons salted butter melted
Instructions
- Par bake the pie crust if not done already. Place parchment paper over the pie crust and fill with pie weights.
- Bake the crust at 375°F degrees for 10 minutes. Remove from the oven and let it cool while preparing the other ingredients.
- Roll out the almond paste into about an 8 inch circle. Place it in your (mostly cooled) pie crust and gently press it down.
- Beat the butter and sugar for 1 minute.
- Add the eggs, almond extract, orange juice and brandy and beat until smooth, about 1-2 minutes.
- Mix in the flour. Pour the mixture into the almond paste lined pie crust.
- Place the sliced peaches on top in a circular pattern (see below), or any pattern you like.
- Top with the almond crumble (below) and bake at 350°F degrees for 30 minutes. The edges of the crust should be golden brown.
- Remove the tart from oven and let it cool at room temperature. Refrigerate for 3 hours or overnight before serving.
Almond Crumble Topping:
- Combine the dry ingredients in a bowl and mix together.
- Add the melted butter and fold it in with a fork until the mixture is dampened.
Expert Tips:
- It is important to let your tart chill overnight to allow it time to set properly.
- Your pie crust should be mostly cooled before you place the rolled out almond paste on top.
- If the edges of the crust get too browned before your tart is done baking, place strips of foil around the edges to prevent it from burning.
Nutrition
Jennifer | Savor With Jennifer says
LOVE almond paste as well! And add the cherries? Yes please!
Danielle says
Almond paste is the best!!