There’s something magical about the taste of peaches in summer. The way they burst with juice, carrying the delicate scent of the sun—it’s like nature’s sweetest gift. When those peaches are layered over a buttery tart crust and nestled into creamy almond filling, you get a dessert that’s not just delicious, but truly unforgettable.
This French-style peach tart brings out five beautiful layers in every bite: crisp, fragrant, soft, moist, and fresh. That flaky tart crust crumbles just right, giving way to nutty almond cream, all topped with juicy slices of in-season white peaches. It’s elegant enough for guests, but easy enough to enjoy any summer afternoon with a cold drink in hand.
If you’ve been looking for a dessert that captures the heart of summer, this one is it. The best part? It’s not overly sweet. The natural flavors of the fruit shine, and the rich almond layer ties everything together. Let’s make this beauty in your kitchen today!
🍑 Ingredients
For the Tart Shell:
- 50g unsalted butter (softened)
- 30g powdered sugar
- 18g whole egg (lightly beaten)
- 1g salt
- 28g almond flour
- 72g cake flour (low-gluten)
For the Almond Cream Filling:
- 33g unsalted butter (softened)
- 20g powdered sugar
- 26g egg (lightly beaten)
- 25g milk
- 72g almond flour
- 0.7g cactus fruit powder (optional – for a hint of color and extra flavor)
For the Topping:
- Fresh white peach slices (thinly sliced, chilled)
👩🏻🍳 How to Make It
Step 1: Prepare the Tart Shell
- In a mixing bowl, cream the softened butter with powdered sugar until smooth and pale.
- Add the beaten egg and salt, mix until combined.
- Stir in almond flour and cake flour, mix until dough forms.
- Flatten the dough into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Roll out the dough and press into your tart tin. Prick the bottom with a fork, and chill again for 10 minutes.
- Pre-bake at 170°C (340°F) for about 15 minutes until lightly golden. Set aside.
Step 2: Make the Almond Cream
- Cream butter and powdered sugar together until light and fluffy.
- Gradually add the beaten egg, mixing well after each addition.
- Stir in the milk, then fold in almond flour and cactus fruit powder until fully incorporated.
- Spread the almond cream evenly into the pre-baked tart shell.
- Bake at 170°C (340°F) for 20–25 minutes or until the surface is golden and slightly puffed. Let it cool completely.
Step 3: Assemble
- Once the tart is cooled, neatly layer the chilled peach slices over the almond filling in a floral or spiral pattern.
- Optional: Brush with a light peach glaze or apricot jam for shine.
Q: Can I use canned peaches instead of fresh ones?
Totally! Just make sure to drain them well and chill them before layering so your tart doesn’t get soggy.
Q: What’s the cactus fruit powder for? Can I skip it?
It's mainly for color and a subtle fruity kick! You can skip it if you don’t have it – your tart will still taste amazing.
Q: How do I keep the tart shell from getting soggy?
Pre-baking the tart shell helps a lot! Also, make sure it cools completely before adding the almond cream and peaches.
This French Peach Tart is truly a love letter to summer. Each slice offers a rich balance of buttery crust, nutty almond cream, and juicy, floral peaches. It’s a dessert that feels indulgent, yet refreshing—perfect for afternoon tea, weekend brunch, or any summer celebration. Give it a try, and you might just fall in love at first bite. 🍑💕
