French Peach Tart with Peaches

Experience the delightful essence of summer with this French Peach Tart. A flaky golden crust cradles juicy ripe peaches highlighted by a gentle whisper of cinnamon. It is my go to for summer gatherings and always brings the feeling of sunlit orchards right to the table

This French Peach Tart was my answer to our family craving something sweet yet simple on warm evenings. I first baked it for a cookout and everyone asked for the recipe before they finished their last bite

Ingredients

• Ripe peaches: Bright juicy peaches give sweetness and that summery flavor Always choose fruit that feels slightly soft to the touch
• All purpose flour: Ensures a tender crust Fresh and unbleached flour elevates the pastry
• Unsalted butter: Cold butter creates those perfect flaky layers Go for European style if possible
• Granulated sugar: Adds sweetness without overpowering the fruit Choose organic for pure clean taste
• Large egg yolk: Enriches the crust and lends a golden hue Free range eggs have deeper flavor
• Large egg: Helps bind the filling and creates a slight custard texture
• Ground cinnamon: Brings warmth and highlights the peaches Look for sweet aromatic cinnamon

Step-by-Step Instructions

Prepare the Peaches:

Carefully slice ripe peaches thinly so they bake evenly and remain tender in the tart

Make the Tart Dough:

Mix flour and granulated sugar in a bowl then cut in cold cubed butter until the mixture looks like small sand clumps Add egg yolk and stir until the dough forms Press the dough into the tart pan making sure it is even up the sides for a sturdy edge

Mix the Filling:

In a new bowl whisk together egg a bit of sugar and ground cinnamon until the mixture is smooth Fold in the sliced peaches gently so they are all coated

Fill and Bake:

Pour the peach mixture into the prepared crust and arrange the slices attractively Bake for thirty five to forty minutes until the edges are golden and the center is set

Cool and Serve:

Let the tart cool for at least ten minutes before cutting This helps the slices stay neat Serve warm for a gently molten texture or at room temperature for a more settled dessert

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For me the star is always the peach I remember making a tart once with farmstand fruit so fragrant the whole kitchen seemed brighter It is the kind of memory this tart helps create every time

Storage Tips

This tart is best eaten the same day but will keep covered in the refrigerator for up to three days To revive the crust simply warm a slice in a low oven for five minutes Leftovers make a beautiful breakfast with a slice of yogurt

Ingredient Substitutions

Try nectarines or plums if you cannot find peaches Whole wheat pastry flour will give the crust a nutty flavor If cinnamon is not your favorite a pinch of cardamom gives an elegant twist

Serving Suggestions

Dust with powdered sugar or a few fresh mint leaves for a burst of color Pair with vanilla ice cream or a dollop of whipped cream This tart also shines on its own with afternoon tea

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A Note on Tradition

Peach tarts have a storied history in French country kitchens Peaches are a classic fruit of summer markets in southern France and baking them in a simple crust lets their sun drenched flavor shine This recipe is inspired by old fashioned rustic galettes where fruit is the star and each tart feels like a celebration

Recipe FAQs

→ What type of peaches work best?

Ripe, firm peaches with a fragrant aroma and minimal bruising yield the sweetest and most flavorful filling.

→ How do I ensure a flaky crust?

Use cold, cubed butter and blend it into the flour just until crumbly. Avoid overworking the dough for optimal texture.

→ Can I substitute the cinnamon?

Yes, nutmeg or a dash of cardamom can complement peaches if you prefer a different spice profile.

→ Is it best served warm or cold?

While delicious at room temperature, serving it slightly warm enhances the aroma and flavor of the fruit and crust.

→ How should I store leftovers?

Store slices covered in the refrigerator for up to three days. Brief reheating in the oven revives the crust's texture.

→ Can I use store-bought pastry?

Homemade crust adds a rustic touch, but quality store-bought pastry works in a pinch for convenience.