Whether you call this a Peach Tart or a Peach Galette, you will definitely call it delicious!
Fresh summer peaches and an easy rustic crust are the perfect dessert. Top with vanilla ice cream for an extra treat!
Even if you think you are not a baker, you can make this tart! The dough comes together in minutes in the food processor!
Easiest pastry crust!
I've come on here many times saying that I don't bake. I usually say this on a post where I obviously did bake. Perhaps what I should say is that I rarely bake, because baking terrifies me.
I can count on one hand the number of pie crusts that I have made. Actually I can count on one finger the number of pie crusts that I have made.
If I had known that I could make a delicious pastry crust in my food processor in minutes, I would have baked more!
Really, even if you don't consider yourself a baker, you can make this rustic peach tart!
Ingredients
All purpose flour - sometimes I substitute ½ to a ¼ cup of whole wheat flour for the all purpose. It gives a little bit more of a nutty flavor.
Sugar - regular white granulated sugar is fine. You'll need sugar for the crust and for the peaches.
Butter - you need cold butter. I like to buy grass fed butter, usually a brand from Ireland.
Ice water - again you want it cold.
Salt - just a pinch is all you need!
Peaches - fresh, ripe summer peaches. I have made these with frozen peaches, just let them thaw first.
Instructions
Cut the butter into ¼ to ½ inch chunks.
In your favorite food processor, combine the flour, sugar and salt with a full pulses. Add the butter and pulse until it's forms a coarse crumb.
Add the water a little at a time, while you are pulsing the food processor. You want the dough to just come together.
Remove the dough from the food processor and roll it around a bit to shape it into a disk. Wrap it in plastic wrap and place it in the fridge, while you prepare the peaches.
Wash, pit and slice the peaches. You can peel them, but I like the rustic look of the peels.
Place the peaches in a bowl and toss with a pinch of salt and the sugar. Let them rest for about 30 minutes.
While the peaches are resting, line a baking sheet with parchment paper and preheat the oven to 400.
Bring the dough out of the fridge and roll into a rough circle about 12 inches in diameter. Rustic is good, here. Place the circle of dough on the baking sheet.
Spoon the peaches in the center of the dough, leaving about 1 ½ of dough around the edge. Fold up that edge. You won't be covering all the peaches, just making a little rim of dough around them.
Bake for 35 minutes.
I know it looks like a lot of instructions, but I just went through it carefully step by step. Believe me, if I say it's easy, it's easy.
I've since made this with blueberries (added a little lemon zest) and raspberries. Oooh.. as I typed that I realized that raspberries and peaches would be great together, wouldn't they?
You'll definitely want to top this with some vanilla ice cream, so good!
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Recipe
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Rustic Peach Tart
Ingredients
For the Dough
- 1 ½ cups all purpost flour
- pinch of salt
- 1 tablespoon sugar
- 9 tablespoons cold butter , cut into chunks
- about 3 tablespoons ice-cold water
For the Filling
- 3 or 4 fresh ripe peaches
- pinch of salt
- 3 to 4 tablespoons of sugar
Instructions
- Combine the flour, salt and sugar in the bowl of a food processor. Add the butter and pulse until it's combined. Add the water by drops until the dough just sticks together. Remove it from the food processor, shape into a disk. Wrap it in plastic wrap and place in the fridge for at least 30 minutes.
- While the dough is resting, prepare the peaches by pitting and slicing them. Place the slices in a large bowl and sprinkle with a pinch of salt and the sugar. Let them rest for about 30 minutes.
- Preheat the oven to 400. Line a baking sheet with parchment.
- Remove the dough from the fridge and roll it out on a floured surface. You want a rough circles about 12 inches in diameter. Transfer the dough to the baking sheet lined with parchment.
- Place the fruit in the center of the dough. Leave about an 1 ½ border around the edges. Fold the edges up around the peaches.
- Bake for about 35 minutes.
- Eat while sprinkled with a little powdered sugar and a scoop of vanilla ice cream or whipped cream!
Notes
Equipment
Nutrition
This was originally published in 2016 and has been updated for 2020.
Elle | Tuned In Parents says
Oh-so-yum! I'm collecting peach pie recipes this month, and this is the latest addition. Thank you for sharing!
Ann says
I adore these type of tarts. I just wish I could find good peaches. No farmers market near me.
Ellen Pilch says
That looks so good.I can't wait until our peaches are ripe.
louise says
Now, this is my kinda recipe Pam!!! I am so happy to be enjoying Strawberry season but, I know in the back of my mind peach season is right around the corner and I need rustic to get me through it, lol...thank you so much for sharing...Will be pinning:)
Sandee says
One of my favorite summertime desserts.
Have a fabulous day. ☺
Ann says
This dough works well with other stone fruit such as apricots, nectarines, cherries or a mixture of these. A delicious treat indeed!
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your Red Plate and have a great weekend.
Miz Helen
Victoria @DazzleWhileFrazzled says
Looks so good! These are my kinds of pie and ones I know I won't totally bomb at making! Thanks for linking up with Funtastic Friday.
April J Harris says
Even though it always turns out well, I'm always slightly terrified by pastry too, Pam! Your Rustic Peach Tart looks beautiful. I love crusts like that, and I love peach pie too! Stumbled. Thank you for being a part of the Hearth and Soul Hop.
Cindy Price says
Looks soooo good!
thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
Dee says
There's nothing better than fresh peaches, and I could just dig right in! Thanks for sharing at Merry Monday!
Mary // chattavore says
I've been making my own pie crust for years, but recently I've just gotten so irritated with it that I've been (shamefully!) buying them at the grocery store! It certainly keeps my blood pressure down. This looks delicious!
Sue @ Frugal Gifts 2 Give says
My husband loves pie and I can't wait to try out this recipe for him! Looks like it'll be a winner! Thanks for sharing on Saucy Saturdays!
Michelle @ Oblogoff says
Yum, yum and yum!
Saw this link @ Saucy Saturdays and had to click!
Happy 4th!
Ahila says
The peach tart looks great. I tend to add a little cinnamon to the peach. #SaucySaturdays
Miz Helen says
I would love to have a slice of this delicious peach tart right now. Thanks so much for sharing with Full Plate Thursday and have a very special weekend!
Come Back Soon,
Miz Helen
Kristy Life-n-reflection says
Sounds divine!
Marjie says
Looks terrific! Pie crust is easy in the food processor...and for me to say that it must be true, because you know I"m pie crust-phobic.
Ellen Pilch says
This looks great, I want to try to make it when our peaches ripen. I tried to pin it and I get a message that nothing is pinnable?
Pam Greer says
Hmm..that's strange, I just tried and it worked. Can you try again?