French Peach Tart Flaky Crust (Print)
Ripe peaches and a flaky crust create a golden, cinnamon-scented French tart for a delightful dessert experience.
# Ingredients:
→ Crust
01 -
125 g all-purpose flour
02 -
115 g unsalted butter, cold and cubed
03 -
50 g granulated sugar
04 -
1 large egg yolk
→ Filling
05 -
4 ripe peaches, thinly sliced (approximately 300 g)
06 -
1 large egg
07 -
1 tsp ground cinnamon
08 -
Additional 2 tbsp granulated sugar
# Steps:
01 -
Wash and thinly slice the ripe peaches, discarding the pits.
02 -
Set oven temperature to 190°C and allow to fully preheat.
03 -
Combine flour and 50 g sugar in a large bowl. Cut in the cold, cubed butter until mixture resembles coarse crumbs. Blend in the egg yolk with a fork until dough forms. Press dough evenly into the base and sides of a tart pan.
04 -
In a separate bowl, lightly beat the egg with 2 tablespoons of sugar and ground cinnamon. Fold in the sliced peaches until coated.
05 -
Arrange the peach mixture evenly over the prepared crust, spreading gently.
06 -
Place the tart in the oven and bake for 35–40 minutes, or until the crust is golden and the filling is set.
07 -
Allow tart to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
# Additional Notes:
01 -
For optimal texture, use ripe but firm peaches to prevent excess moisture in the tart.