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.
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.
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.
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.
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.
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.
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.
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.Print