Easy Peach Tart

Easy Peach Tart

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Growing up a peach tart was a favorite! Well,  both pies and tarts were favorites. Most of the time I just see flaky crust with whatever yummy fruity filling is there and I stop there…

With this recipe we will show you how to make an easy peach tart.

Before we get started, we want to show  you want the differences are between pies and tarts. They essentially have the same elements but when it comes to assembly, baking and eating there are some key difference. So here is a take on the difference between pies and tarts.

The Differences Between Pies and Tarts

What Makes a Pie?

A Pie is a sweet or savory dish made with a crust and baked in a dish with slanted/sloped edges. Pies are served right out of the dish they are baked in.

Pie crusts are meant to be crisp and flaky. A traditional pie crust is made with flour, cold water, salt and fats (lard, shortening, butter, coconut oil) for a crisp, flaky crust.

Pie Pan

What Makes a Tart?

A Tart is a sweet or savory dish with a thicker bottom crust, shallow sides which is baked in a dish with a removable bottom and is often served without the pan it was baked in. Tarts also are made with a crisp, flaky crust.


Tart Pan


Making the Easy Peach Tart

This tart recipe was baked with a rectangular pan with a remove-able bottom. This recipe uses the Quick Pastry Crust recipe pre-baked crust with the Streusel Topping. For variation use any extra crust in cut out shapes or woven for more of a traditional pie feel.

Get your crust dough ready and set aside. Most tarts are round but we used a rectangular tart pan for this recipe.

Peach Tart

Quick Pie Crust

First is the crust. We are using our quick pastry crust in this recipe. The ingredients are included here.

We use the cold fat with cold water method and cut the fats into the flour quickly to allow small crumbs of fat to melt evenly at higher temperatures, producing a flaky crust with amazing flavor for sweet and savory pastry.

A few things about the ingredients for a quick pastry crust:

  • Use a high quality all purpose flour. King Arthur Flour is a favorite for us.
  • For fats we use is a combination of coconut oil and butter. This gives that yummy buttery taste with the higher heat melting point from coconut oil for hotter bakes.
  • Ice water
  • Salt gives flavor
  • A pinch of cardamom (for fruity pies and tarts). It gives the dough a subtle lift.

quick pie crust

The coconut oil will need to be cool to cold. Frozen coconut oil is hard to work with but… coconut oil will warm up easier and melt into a liquid as it gets warmer so you will need to work quickly. The important thing is to keep the fats in tact so as the fats are blended together, a crumbly mix  will be the result as the fats are cut in with the dry ingredients.

quick pastry crust

As the butter and coconut oil is cut into the dry ingredients use a dough cutter. In this case I used a mashed potato blender, similar to a dough cutter, to cut the fats with the dry ingredients. You can also use a larger fork. This will chop the fats into small pieces yet. allow them to retain their structure in the dough.

Blending the dough will start to come together in a few minutes and look something like this just before you pour in your ice cold liquids.

quick pie crust

Your dough should look something like this prior to mixing in the ice cold water. Crumbly but blended.

Once you pour in the water the dough will be easy to blend in. Here you can use hands (quickly so the fats stay in tact). You should see little balls of butter and coconut oil mixed in through your dough.

Alternative – You can move the dough to a floured surface and work the dough. We kept it in the bowl for this batch.

quick pie crust

This recipe makes enough dough for 2 – 9 inch pies or 1 – 9 inch pie with a woven lattice or detailed decoration. We have also made 3 smaller quiches with this recipe.

Once your tart crust is made set it aside for a bit and prep the peaches.


Easy Peach Tart

You will need the quick pastry crust and a handful of fresh peaches (any variety will do).

Here are the basic steps  to make this tart.

  1. Prep the pastry dough and set aside.
  2. Prep the streusel topping and set aside.
  3. Flash boil your peaches and peel the skins off them.
  4. Slice peaches to your chosen thickness (this recipe has thicker slices)
  5. Roll out your pastry dough and pre-bake for 8-10 minutes at 350
  6. Let your dough cool for 15 minutes
  7. Arrange your sliced peaches on the pre-baked tart pan and sprinkle on the streusel topping to desired thickness.
  8. Bake
  9. Eat!


  • Author: Jenpardee
  • Prep Time: 35-45 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 45
  • Yield: 2 peach tarts 1x
  • Category: Deserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian



Quick Pie Crust

  1. 2 1/2 cups (320 grams) of high quality all purpose flour.
  2. 3/4 cups (150 grams) of chilled coconut oil.
  3.  1/3 stick of unsalted butter ( 5.5 tablespoons or 87 grams)
  4. 3/4 teaspoon of salt
  5. 1/2 teaspoon of cardamom
  6. 1/2 cup (120ml) of ice water

Let this chill while the peaches and streusel crumble are being prepared.


4 – 6 Peaches – Medium sized. This will make approximately 2 tarts.

Streusel Crumble for Top of the Blueberry Tart

  1. 1 cup of all purpose flour
  2. 1/2 cup of light brown sugar
  3. 1/4 cup toasted sunflower seeds
  4. 1/4 cup green pumpkin seeds
  5. 1/3 cup (5 tablespoons of butter)
  6. 1/4 teaspoon cinnamon
  7. 1/2 teaspoon cardamom


Quick Pie Crust

  1. Blend the dry ingredients in a bowl
  2. Cut in the butter and coconut oil to the dry ingredients until thoroughly blended.
  3. Pour in the ice water and mix in the water.
  4. When the dough starts to blend to a ball, move the dough to a floured surface and knead into a ball.
  5. Cut the dough into 2 balls, wrap in cling film and refrigerate until ready to use.

Streusel Topping

  1. Add all ingredients into a food processor and pulse blend until blended
  2. Make sure it is not too crumbly. Different sized crumbles bake well and give great texture to each bite.


  1. Flash Boil the peaches for 1 minute in boiling water and place immediately after in an ice water bath for 1-2 minutes to cool down.
  2. Peel skins off peaches.
  3. Slice peaches to desired thickness.

Baking Instructions: Crust

  1. Preheat the oven to 360 degrees and shape the crust to a tart pan.
  2. Use spoons or or baking ceramics to prevent bubbling in the crust.
  3. First bake for the crust will be between 8 – 10 minutes.
  4. When you see golden browning around the edges it is ready for the second bake.
  5. Let the tart cool for 10 minutes.
  6. Add filling to the cooling pie crust and cover with streusel on top.
  7. Bake at 360 degrees until the top and edges start to golden.

Tart Assembly

  1. Lay in the pastry crust and pre-bake at 350 for 8 minutes.
  2. Cool pre-baked pastry crust for 15 minutes.
  3. Lay in sliced peaches into crust.
  4. Sprinkle on streusel to desired thickness
  5. Bake at 350 for 12-15 minutes.
  6. Cool Tart and eat!

Keywords: peach tart, peach pie, tarts

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