Peach Tart Recipe: Gluten-Free or Traditional Crust

Whoever said gluten-free desserts can’t be delicious clearly never tried this one. This Peach Tart works beautifully either gluten-free or with regular flour — simply choose your preferred flour and use ripe, juicy peaches.

What you’ll need to make your Gluten-Free (or Not) Peach Tart

• Flour – Use a 1-to-1 gluten-free baking flour if you need the tart to be gluten-free; otherwise unbleached all-purpose flour works well. Choose organic, non-GMO flour when possible.
• Kosher salt – If substituting table salt, reduce the amount (table salt is finer and more concentrated).
• Granulated sugar – Organic granulated sugar is a good option when available.
• Neutral oil – Avocado or refined coconut oil are good choices for a neutral flavor; avoid highly refined seed oils for high-heat cooking.
• Olive oil – Extra-virgin olive oil adds a peppery, fruity note that complements the peaches.
• Milk – Whole milk is recommended for the best texture, though reduced-fat milk can be used.
• Almond extract – A little pure almond extract gives the crust a lovely aroma. Substitute pure vanilla extract if you prefer.
• Fresh peaches – Scrubbed, pitted and sliced into 1/2-inch wedges. Keeping the skin on gives a rustic look and pleasant texture.
• Cold unsalted butter – Use unsalted butter so you can control the salt level in the topping.

Make the crust your way

This tart starts with a simple one-bowl dough that you can make with your choice of flour. The crust carries a subtle almond flavor from the extract, which pairs wonderfully with baked peaches; use vanilla extract if you prefer a neutral flavor.

One bowl, no mixer required

This tart comes together quickly with just a fork and your hands. Transfer the dough to a 10-inch tart pan and press it evenly across the bottom and up the sides to about 1/8-inch thickness. Trim away any excess.

• Transfer the dough to a 10-inch tart pan; a slightly larger or smaller pan will also work—adjust baking time as needed.
• Pat the dough firmly so it covers the bottom and reaches the edge of the pan. Avoid curling your fingertips into the dough while pressing.
• Trim excess dough and set the pan aside.

There’s no blind baking required.

• Starting at the outer edge, arrange the peach slices in overlapping concentric circles over the pastry.
• Fill the center and press the peaches snugly so they form a compact layer.
• Leaving the skins on creates a rustic appearance and adds texture.

Make the buttery crumb topping

The topping is a salty-sweet crumble that bakes into glossy, caramelized bits over the fruit. It’s mixed quickly by hand.

• Bake for 40 to 45 minutes, until glossy bubbles form over the fruit and the crust is lightly browned.
• Cool on a wire rack before removing the tart ring.
• Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a lovely accompaniment.

Gluten-Free (or Not) Peach Tart

Adapted from a peach tart recipe originally published by Food52. Use your preferred flour to make this gluten-free or not — just be sure to use ripe, late-season peaches for the best flavor.

Ingredients

Peach Tart

• 1 1/2 cups flour (use gluten-free 1:1 blend for gluten-free tart) — about 262 grams
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/4 cup neutral oil (avocado or refined coconut oil)
• 1/4 cup olive oil
• 2 tablespoons whole milk
• 1 teaspoon pure almond extract (or pure vanilla extract)
• 3 large peaches, pitted and sliced into 1/2-inch wedges (about 25 ounces)

Crumb Topping

• 3/4 cup granulated sugar
• 2 tablespoons flour (match the flour used for the crust)
• 1/4 teaspoon kosher salt
• 2 tablespoons very cold unsalted butter

Instructions

Peach Tart

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, stir together the flour, salt and 1 teaspoon sugar. In a small bowl, whisk the oils, milk and almond extract. Add the wet mixture to the dry and mix gently with a fork until just moistened. Transfer the dough to a 10-inch tart pan and press it evenly across the bottom and up the sides to about 1/8-inch thick. Trim excess dough.
3. Arrange the peach slices in overlapping concentric circles, starting at the outer edge and working to the center so the peaches fit snugly.

Crumb Topping

1. Combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the cold butter. If peaches are very juicy, add 1 tablespoon extra flour. Pinch the butter into the dry ingredients until crumbly with small pebbles and granules.
2. Sprinkle the crumb topping over the peaches and bake 40–45 minutes, until shiny bubbles form over the fruit and the crust is lightly browned. Cool on a wire rack and serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

Note: Use your preferred flour to decide whether this tart will be gluten-free. Choose ripe, late-season peaches for the best balance of sweetness and texture.