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Simple Peach Tart

Fresh peaches baked with a simple butter crumble inside a French Tart Shell for a simply delicious finale to any mid-summer moment.
Course Dessert
Cuisine Canadian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 large tart
Author Valerie Lugonja


  • 100 g or 1/2 cup sugar
  • 20 g or 2 tablespoons flour
  • 5 g or 1 teaspoon salt
  • 60 g or4 tablespoons cold , unsalted butter, divided
  • 2-3 medium ripe peaches , pitted and thickly sliced (about 1/2-inch wide)
  • one disc Pâte Brisée


Instructions for Pâte Brisée:

  1. Follow instructions Pâte Brisée
  2. Partially blind bake tart shell as illustrated in photo essay, above: 360°F for 18 to 20 minutes
  3. Cool completely

Instructions for Filling:

  1. Pre-heat oven to 350°F
  2. Combine sugar, flour, salt and half the butter (If your peaches are especially juicy, add 1 tablespoon additional flour); pulse in food processor or set turbo for 3 seconds in Thermomix
  3. Arrange the peaches overlapping in a concentric circle over partially blind baked pastry shell; fill in center decoratively
  4. Sprinkle sugar butter mixture over all; daub with remaining butter
  5. Bake for 40 minutes bubbly and fruit emerges through sugary crust; cool on rack
  6. Serve immediately with homemade or excellent quality vanilla ice cream

Recipe Notes

This tart does not keep well; it is best eaten immediately and is an outstanding company dessert
When cold, it is does become runny and soggy