Peach & almond tart

Peach & almond tart

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(29 ratings)

Prep: 25 mins Cook: 1 hr Plus resting


Serves 8
Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal537
  • fat37g
  • saturates16g
  • carbs45g
  • sugars22g
  • fibre3g
  • protein10g
  • salt0.29g


    For the pastry

    • 175g plain flour, plus extra for rolling
    • 85g cold unsalted butter, cut into small pieces
    • 1 tbsp caster sugar
    • 2 egg yolks

    For the filling

    • 100g caster sugar
    • 140g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 140g ground almond
    • 50g plain flour
    • 3 peaches, sliced



      Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

    • peach preserve or apricot jam



      Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

    • crème fraîche, to serve


    1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.

    2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

    3. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

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    Comments, questions and tips

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    missflops's picture
    31st Aug, 2019
    Really easy tart to make. I added two teaspoons of almond essence to the filling as I often find that using ground almonds alone just doesn’t give a recipe enough of an almond kick. I used fresh peaches this time, but I’m sure any fruit would work well.
    VanillaSpice81's picture
    28th Sep, 2017
    I only had 26cm fluted tin so increased some of the pastry ingredients without thinking and my pastry did not come out too well so next time I'll stick to exact measurements! The filling was nice and easy to make. Next time I'd add almond extract to bring out the flavour. I used pears which worked well but don't slice them too thin. I added flaked almonds on top which looked nice. I think it's worth giving it a go if you like frangipane.
    4th Feb, 2017
    Just completed this and enjoying it in the afternoon sun in Perth, WA. Where the peaches are both juicy and plentiful right now. The recipe worked a treat.
    12th Aug, 2016
    My husband and daughter made this for me on holiday in Italy as the Peaches here are amazing. This tart was too. They made it exactly as the recipe adding vanilla extract but not almond extract. It was perfect.
    10th Jul, 2016
    Followed other people suggestion and used pears instead of peaches and it is an absolutely delicious tart!! Love it!
    The Skinny Bakery
    5th Mar, 2016
    This is a fantastic recipe, substitute the peaches for pears and you can also make yourself a lovely pear and almond tart. Thanks for this one.
    7th Oct, 2013
    I don't know why I wasn't as enamoured by this as others, but I actually found it quite bland. The almond didn't come through that well; if I made it again, I'd definitely boost the almond with a couple of drops of extract. The peaches had lost most of their flavour through the cooking - I think the suggestion of pears with this would probably be better. So three stars in all - the bake was fine, the recipe quantities etc were good and it made a pleasant pudding, just a bit on the bland side for me.
    6th Jun, 2013
    I made this tart using pears instead of peaches, it was delicious. The pastry in this recipe is excellent, i use it a lot for both sweet and savoury tarts. I use the food processor to do the 'rubbing in' then tip it out into a bowl where i add the eggs and water and make it into pastry. In my recipe i reduced the pear syrup and used that as a glaze. An easy recipe, looks and tastes delicious
    7th Oct, 2012
    Good recipe - I made it in a 20cm tin so the tart was a little deeper and this made the frangipane layer thicker and I think nicer. The peachs can be sliced pretty thick and I pushed them into the filling a little Pastry ok to use, its pretty forgiving - you can just prob bits into any breaks or gaps I may put a layer of jam under the filling next time - just to improve the flavour
    4th Oct, 2012
    I wasn't going to make this tart, because I only had 2 peaches, but I had to use them up quick, so I went ahead. I didn't have the right size flan tin, so I used a 11"x 8"x 1" flan tin and increased the pastry ingredients by 1/3rd which was just enough. I did everything else the same as in the recipe, but I added a few drops of almond essence to the sponge. I was pleased when I found that 2 large peaches was just right. I cooked it the same as in the recipe, and it turned out perfect. I've been eating a slice every morning with my coffee. Thanks for such a yummy recipe, I'll be making it again.


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