Peach Tart
Recipe type: Tart
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 tart
A luscious peach tart showcasing juicy Colorado peaches.
  • Pastry for 11" tart pan
  • 1 ½ cups/210g flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 8 tablespoons/113g butter, cold in cubes
  • 1 teaspoon apple cider vinegar
  • 4-5 tablespoons ice water
  • Peach Tart
  • 4-5 medium size peaches (I used 4), sliced medium thick
  • ¾ cup sugar
  • 2 tablespoons flour (extra tablespoon if peaches are very juicy)
  • 2 tablespoons butter, cold
  • ¼ teaspoon salt
  • ¼ teaspoon ground vanilla seeds or extract
  1. Pastry
  2. Quickest way to make pastry crust is in the food processor.
  3. Put the flour, sugar and salt in the bowl of the processor and pulse to mix.
  4. Add the butter cubes and pulse until the butter is in pea size pebbles.
  5. Mix the vinegar into a tablespoon of water and add to the bowl.
  6. Add about 3 tablespoons of cold water to start.
  7. Pulse the mixture and check to see if it holds together,
  8. If not, add in tablespoons until the mixture holds together when pressed between two fingers.
  9. Bring the flour butter mixture together into a ball and flatten into a disc.
  10. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
  11. After the dough has chilled, roll out the pastry into 14" circle and line the tart pan.
  12. Keep in the fridge until needed.
  13. Peach Tart
  14. Preheat the oven to 425F/210C
  15. Take out the chilled tart from the fridge.
  16. Arrange the sliced peaches in concentric circles, fitting them in snugly.
  17. In a small bowl, add the sugar, flour, salt, ground vanilla and the butter.
  18. Rub the mixture together until crumbly and resembles small pebbles.
  19. Scatter the pebbly mixture all over the tart.
  20. It will seem like a lot but will disintegrate during the baking
  21. Place the tart on a tray and place on the bottom rack of the oven.
  22. Bake 40-45 minutes until golden brown and bubbly.
  23. Serve warm or room temperature with whipped cream (though it’s perfect without anything)
Recipe by Coffee and Crumpets at