Almond Peach Tart

IMG_2549Hi all– In 3rd grade, if we’ve had a great work week, we reward ourselves on Friday by playing a crazy little game called “Upset Fruit Basket.”  It starts with each child picking their favorite fruit.  And mine would be peaches, fresh juicy summer peaches.  It gets a little wild after that.  Pure 3rd grade fun.

All that to say, here’s a luscious dessert chock full of my favorite fruit, peaches.  I hope you think it’s super delicious too.


1 cup flour
2 tab. sugar
1/2 tsp. salt
1 stick (1/4 pound) butter
3 tab. ice water
1 tsp. sugar (use just before baking)

Stir together the flour, sugar and salt.  With a pastry blender (or in a food processor), cut in the butter until the mixture looks like coarse crumbs.  Stir in the ice water until the dough forms into a ball.  Wrap it in saran wrap and refrigerate for 1 hour.

1/2 cup almonds, ground to fine bits
1/4 cup sugar
2 tsp. amaretto
2 large ripe peaches

Crunch the almonds into crumbs– I put them in a baggie and squashed them with a rolling pin.  Then mix the almonds crumbs, sugar and amaretto.  Set aside 1/4 cup of this mixture to sprinkle on top of the tart.  When the dough has been chilled an hour, cut the peaches from the pits into wedges.

IMG_2540Then roll the pastry dough into a 10″ x 14″ rectangle on a piece of parchment paper than has been sprinkled with flour to keep it from sticking.  Also dust the top with flour before you roll it out.  Lift the parchment onto a baking sheet.  Spread the almond/sugar crumbs over the center part of the dough and then make two rows of peach wedges in, leaving an inch of border all around.  Turn up the dough border to cover the edges of the peaches and then sprinkle about a teaspoon of sugar over those edges.  Top it all with the 1/4 cup of almond/sugar crumbs.

Pop the whole thing in an oven at 400 degrees for 25 minutes.


Serve it warm with piles of whipped cream or ice cream!  It’s summer’s dessert.  Enjoy!

3 thoughts on “Almond Peach Tart

  1. There you go again! I love this. You are after my heart with your fabulous rustic sweet delights. You see, I am not a “baker” at all, yet I love to make cobblers, crumbles, crostata and now this. I will make this. 🙂

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