This just screams summer and is the perfect mash-up of French and American. This Peach Crumble Tart is pretty much my French version of the All American Pie meets crumble in a tart shell. The crisp melt-in-your-mouth tart crust is filled to the brim with layered peaches with no added sugar to let their flavor shine, and on top, a delightful crumble with a hint of ginger.
Make the tart crust in advance (the recipe makes enough for two crusts, perfect to make two tarts (just double the other ingredients), or freeze one crust for later!). This is great to use up those glorious peaches that are in season right now.
The filling is different from a pie. There’s no tossing the fruit with sugar and cornstarch or flour. Instead, the segments are layered on a thin coating of almond flour. This soaks up any juices and forms a delicious soft cake-like layer on the bottom. Since the peaches aren’t coated in a syrup-like-glaze like in a pie, they remain segmented and bake up beautifully allowing the natural sugars to develop.
The crumble on top is reminiscent of a classic fruit crumble, adding that perfect last touch.
Now after it’s baked, while it’s still just a touch warm from the oven… serve with a massive scoop of ice cream. Enjoy!
Psst… if you’ve made your way here, you might really enjoy my recipe for the “Always in Season American Pie” which walks you through a no-fear pie dough and allows you to customize your pie filling with whatever fruit you have on hand!
And if you’re craving the full How-To on how to make and form a tart crust, join one of the Lemon Tart Virtual Classes coming up!
Peach Crumble Tart
As American and French as a dessert can be: a combo tart + peach crumble that simply melts in the mouth. Use peaches or nectarines, or a combo of the two. The fruit should be ripe but not so ripe that it's the type you want to eat over the sink as it's so juicy. It's best served warm with a scoop of ice cream and can be reheated at 350F/175C for 15 minutes before serving to bring back that crisp and warm it through.
In the pictures in this post, I used a tall 8" (20cm) tart ring. The dough recipe will be enough two tart crusts, up to a 9.5" (23cm) in size, so use what you have!
*If you don't have an electric mixer, the tart crust can be made by hand. Mix together all the ingredients except the egg and vanilla in a bowl, working in the butter until it is pea-sized. Add the vanilla and egg, stirring to coat the ingredients, and then work together on a countertop, smearing across the surface, to bring together as a dough. It will look very dry at first, than as the ingredients start to warm up and combine, form a beautiful dough.
For the Tart Crust (Makes TWO Crusts for an 8", 9", or 9.5" tart mold (20-23cm))
- 2 2/3 cup (340g) all purpose or pastry flour
- 1 cup (130g) powdered sugar (confectioners/icing are the same)
- 1/3 cup (30g) almond flour or meal
- 14 tbsp (200g) cold unsalted butter, cubed
- 1/2 tsp salt
- 1 large egg
- 1/2 tbsp vanilla extract
For the Crumble:
- 1.5 tbsp cold unsalted butter, cubed
- 1/4 cup (30g) flour
- 1 tbsp (30g) packed brown sugar
- 1/4 tsp ground ginger (optional)
To assemble the tart:
- 2 lbs (1 kilo) ripe (but not overly ripe) peaches or nectarines
- 1/4 cup (25g) almond flour or meal
Start by making the tart crust.
In the bowl of an electric mixer, add the flour, sugar, almond flour, salt
and butter. Using the paddle attachment, mix together on low speed for about 5
minutes until it looks sandy. **If you do not have an electric mixer, make this by hand. Instructions in the note under the recipe title.
In a small bowl, whisk together the egg and vanilla extract. Then add to the mixer, beating together on low speed just until it comes together.
As this makes enough for two crusts, divide into two even balls, wrap in plastic wrap and flatten into a disk. Save one to make another tart later in the fridge for up to 3 days, or in the freezer for 2 months.
Chill the dough in the refrigerator for at least 30 minutes or until firm but still pliable.
Meanwhile… make the crumble!
In a bowl, combine all of the ingredients, tossing to mix together at first. Then using your fingers, squish the butter with the other ingredients until it makes a crumble. Don't overdue the squishing 😀 or your butter will start to melt forming what looks like more of a paste than a crumble. Set aside. If your kitchen is warm, place in the fridge while you finish up the tart.
Assemble the tart.
Roll out one disc of dough on a floured surface and form into a tart mold (sized between 8-9.5" (20-23cm)). Any excess dough, add to the reserved ball of dough from earlier to make another crust at a later date. Hint* It's best to assemble a tart on a baking sheet so you can move it around easily.
Scatter the almond flour evenly along the base of the crust. Then slice the fruit, see the helpful video in this post. *You might not need all the fruit that is called for depending on the size of your tart mold, so I suggest slicing one peach or nectarine at a time, adding it to the crust, and then slicing the next one until the tart is nice and full.
To layer the peaches, start with a nice ring around the edge, overlapping the slices, working your way to the middle. Then repeat, adding a second layer on top.
Sprinkle the crumble on top of the fruit slices and then chill 20 minutes as the crust will get warm as you're layering in the fruit.
While the tart is chilling, preheat your oven to 350F/175C. Then bake 40-45 minutes or until the crust is nicely brown, and some of the slices of fruit are singed at the tips.
Serve warm with a big scoop of ice cream!
Here’s a helpful how to for slicing peaches: