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!
All purpose flour - sometimes I substitute 1/2 to a 1/4 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.
Cut the butter into 1/4 to 1/2 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 1/2 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!
More fruit dessert recipes:
**As an Amazon affiliate I earn from qualifying purchases.
Rustic Peach Tart
For the Dough
- 1 1/2 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
- 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 1/2 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!
This was originally published in 2016 and has been updated for 2020.