You’ll love this Peach Tart recipe because it’s super easy! With fresh peach filling topped with a homemade, buttery toasted almond crust, this tart won’t last long on your plate.
2 YELLOW PEACHES, PITTED AND SLICED
1/2 CUP RASPBERRIES
2 TSP CORNSTARCH
2 TBSP GRANULATED SUGAR
JUICE OF 1 LEMON
1 TBSP LEMON ZEST
1/2 CUP ALMONDS, TOASTED
1 CUP ALL PURPOSE FLOUR
1 TBSP SUGAR
1/2 TSP SALT
1 EGG YOLK
1 TBSP BUTTER
6-8 TBSP ICE WATER
1/4 CUP ALMONDS, TOASTED
2 TBSP SUGAR
2 TBSP BUTTER, MELTED
1 EGG FOR EGG WASH
Place the toasted cooled almonds in the bowl of a food processor. Pulse until coarse. Add the flour, sugar and salt and pulse to combine. Add butter and pulse until it resembles peas and carrots. Add about ¼ cup of water during pulse to solidify.
When ready to cook, set the temperature to 350 ℉ and preheat lid closed for 10-15 minutes.
If using a grill model that allows, move the lower rack from the searing position up. If using a different model, lower the grill temperature to 325℉
Turn the dough out onto a floured surface and press together into a disk. Place on sheet tray covered in parchment and set aside.
Add yolk and water 2 TBSP at a time just until it forms a ball (it should come together and be pliable, not crumbly).
In a medium bow, l combine all ingredients for the filling and add 1 TBSP of flour- mix to coat. Pour the filling into the center of the dough and spread leaving at least 1 1/2” of crust exposed. Carefully fold up the edges of the crust over the filing.
Brush the top of the crust with egg wash.
Place the almonds and sugar for the topping in the bowl of a stand mixer and pulse to combine. With the motor running slowly stream in the butter. Transfer the mixture to a bowl and set aside.
Sprinkle the top with the almond crumble.
Place the sheet tray directly on the grill grate and bake for 1 hour or until crust is golden brown and the filling has thickened and is bubbling.
Serve tart warm with ice cream. Enjoy!
*Cook times vary depending on set and ambient temperatures.