Indulge in the pure bliss of summer with this luscious Streusel Topped Peach Tart. Easier to make than a traditional pie, yet bursting with the sweet, juicy essence of fresh peaches nestled beneath a golden, buttery crumb topping, this tart is an absolutely scrumptious dessert that promises to be a seasonal favorite.
There’s nothing quite like the arrival of peak peach season. Those sweet, fragrant beauties are a true gift of summer, and they always inspire me to create something truly special. Earlier this summer, some of my fresh peach hauls found their way into delightful peach margaritas, a refreshing treat that my husband particularly enjoyed. But I knew his heart truly yearned for a classic peach dessert. That’s when this beautiful fruit tart, destined to become one of our most cherished Peach Desserts Recipes, came to life. As National Peach Month approaches, get ready to celebrate this wonderful fruit in the most delicious way possible!
Why You’ll Adore This Easy Peach Tart
My husband often hints around about “pie,” specifically peach pie. Now, if you know me, you know that making a double-crust pie isn’t always my favorite kitchen adventure. The intricate lattice work or perfectly crimped edges can be time-consuming and, let’s be honest, a bit finicky. That’s why a “pat-in” tart crust is much more my speed, offering all the flavor with less fuss. This Streusel Topped Peach Tart delivers all the delightful elements of a traditional peach pie, but with a wonderfully relaxed approach.
- Effortless Elegance: This peach tart captures all the incredible flavors of a pie without the demanding effort of a double crust. Its rustic charm and delectable taste make it a perfect dessert for any occasion, from casual family dinners to more formal summer gatherings.
- Irresistible Crumb Topping: The buttery streusel topping is not only incredibly easy to assemble but also adds an irresistible texture and a burst of buttery, sugary flavor that perfectly complements the soft, sweet peaches. It’s a delightful contrast to the tender fruit filling and the crisp tart crust.
- Seasonal Perfection: There’s no better time to bake this tart than when peaches are at their peak during the summer months. Using fresh, ripe, in-season peaches ensures the most flavorful and aromatic result, making this tart a true celebration of summer’s bounty.
- A Versatile Treat: Whether served warm with a scoop of vanilla ice cream or chilled on its own, this peach tart is incredibly versatile. It’s fantastic for brunches, picnics, or as a show-stopping dessert after a BBQ.
I briefly considered a lattice crust for this tart, but after the dough strips fell apart in my hands, I quickly pivoted. There was no way I was going to wrestle with weaving those delicate strands! When I see desserts graced with a crumb topping, like this enticing Streusel Strawberry Rhubarb Pie, I never find myself wondering, “Where is that top crust?” Instead, my mouth instantly begins to water in anticipation. So, streusel topping it was! And the result? A very happy husband and an even happier, stress-free baker. If you’re as smitten with peaches as I am, be sure to explore all my Best Peach Recipes for even more delicious inspiration.
Essential Ingredients for Your Flaky Peach Tart Crust
Luscious Peach Tart Filling & Buttery Streusel Topping Ingredients
Detailed Ingredient Notes for the Perfect Peach Tart
- Kitchen Staples: You’ll need basic baking ingredients like all-purpose flour for both the crust and streusel, granulated sugar for sweetness in the crust and filling, a pinch of salt to balance the flavors, rich brown sugar for the streusel’s depth, and aromatic ground cinnamon to complement the peaches.
- Butter: This is a star ingredient! For the tart crust, ensure your butter is very cold and cut into small pieces. This is crucial for creating those pockets of steam during baking that result in a wonderfully flaky, tender crust. You’ll also need softened butter for the streusel topping to achieve that perfect crumbly texture.
- Egg Yolks: Used in the tart crust, egg yolks add richness, color, and tenderness, helping the dough come together beautifully. For easier separation, it’s often best to separate eggs when they are cold, then let the yolks come to room temperature if the recipe requires.
- Peaches: The heart of this tart! The quantity will depend on their size; typically, 4 large peaches or 6-8 smaller ones will suffice. The key is to select ripe, fragrant, and slightly soft peaches. Avoid any that are hard or mealy, as they won’t develop good flavor when baked. For simple peeling instructions, refer to the expert tips below. Remember to cut them into uniform ½-inch thick slices for even cooking.
- Fresh Lemon Juice: A squeeze of fresh lemon juice is essential. It brightens the flavor of the peaches, prevents them from browning, and balances the sweetness of the fruit and sugars. I always keep a stash of fresh lemon juice in small containers in my freezer for convenience, as bottled lemon juice simply doesn’t compare in terms of fresh, vibrant flavor.
Mastering Your Streusel Topped Peach Tart: Expert Tips & Tricks
- Choose the Best Peaches: The success of your tart hinges on the quality of your peaches. Always use fresh, seasonal summer peaches for the most vibrant flavor and juiciest texture. Look for peaches that smell sweet, feel slightly soft to the touch, and have a rich color. Mealy or bland peaches will not magically improve with baking; their deficiencies will only become more apparent.
- Easy Peach Peeling Method: Peeling peaches can seem daunting, but it’s incredibly simple with this blanching technique. First, score a small “X” (just through the skin, not deep into the flesh) on the bottom of each peach, opposite the stem end. Carefully place the peaches in a pot of boiling water for about 30-60 seconds, or until you see the skin around the “X” start to loosen and curl. Immediately transfer the blanched peaches to a bowl of ice water to stop the cooking process. Once cooled enough to handle, the peels should slip off effortlessly, starting from where you made the “X”.
- The Secret to a Flaky Crust: Cold Butter: For a truly flaky and tender tart crust, using very cold butter is non-negotiable. When cold butter pieces are incorporated into the flour and then baked, they create tiny pockets of steam. These steam pockets lift the layers of dough, resulting in a light, airy, and incredibly flaky texture that melts in your mouth. Avoid overworking the dough, as this can develop the gluten too much and lead to a tough crust.
- Food Processor vs. By Hand: While a food processor makes quick work of the tart crust, don’t worry if you don’t have one. You can absolutely make the crust by hand. Use two knives or a pastry blender to cut the cold butter into the flour mixture until it resembles coarse crumbs. Then, gently work in the egg yolks until the dough just comes together. The principle of cold butter remains key, regardless of your method.
- Perfecting Your Streusel Topping: After mixing your streusel ingredients, take a moment to go in with your fingertips and gently pinch together some of the crumbs to create larger, more varied sizes. This isn’t just for aesthetics; these larger clumps will bake up into deliciously crunchy, golden nuggets that add wonderful texture and visual appeal to your tart. It’s an optional step, but one that truly elevates the presentation.
- Storage and Serving Suggestions: This tart is best served warm or at room temperature. Leftovers can be stored loosely covered at room temperature for a day or two, or refrigerated for up to 3-4 days. Gently reheat slices in a low oven for a few minutes to revive the crust and warm the filling. A dollop of vanilla bean ice cream or a spoonful of freshly whipped cream makes for an exquisite accompaniment.
Step-by-Step Guide to Baking Your Streusel Topped Peach Tart
Creating this delightful peach tart is a straightforward process, broken down into easy-to-follow steps. From preparing the tender, buttery crust to arranging the juicy peach filling and sprinkling on the golden streusel, you’ll find each stage rewarding. Follow these visual and descriptive instructions for a perfect homemade dessert.
A Star on Our Independence Day Table
I had the pleasure of introducing this delightful fruit tart recipe at our annual 4th of July gathering a few years back. The weather forecast had been rather gloomy, prompting us to move our celebration indoors and unfortunately nix the fireworks. Undeterred, we all squeezed into our cozy home, and I transformed the tables with festive red, white, and blue decor, ready for a patriotic feast.
It’s a cherished tradition for everyone to bring a dish to share, often something to grill, while I typically take charge of the baking. That year, I baked up a storm! My dessert contributions included a refreshing frozen Grasshopper Pie, irresistible Homemade Samoas Cookies (a true crowd-pleaser), rich Frosted Cocoa Brownies, and, of course, this luscious Streusel Topped Peach Tart. Every single dessert was a massive hit, and the tart received rave reviews for its perfect balance of sweet fruit and crunchy topping!
Oh, and I can’t forget our Independence Day tradition of making my famous Sour Cream Corn Dip. It was devoured in record time – as often happens when you’re hosting three hungry twenty-something-year-old men for dinner! My husband, Bill, requests it every single year without fail. However, I truly believe that desserts are traditionally the undeniable highlight of any summer party, and this scrumptious peach tart was the absolute perfect addition, bringing a taste of summer sunshine to our indoor celebration.
Frequently Asked Questions About Peach Tarts
To ensure your tart doesn’t stick, always grease your baking pan thoroughly. You can use butter, shortening, or a non-stick cooking spray. I personally prefer using a non-stick tart pan, especially one with a removable bottom, as this design makes it incredibly easy to unmold the tart once it’s cooled, ensuring a beautiful presentation without any sticking issues.
While both tarts and pies feature a delightful crust and a flavorful filling, there are distinct differences. A pie crust is typically lighter, flakier, and often made with more butter or shortening to achieve those distinct layers. Pie pans usually have sloped or angled sides. A tart crust, on the other hand, is generally more “short” (meaning it has a higher fat content, resulting in a tender, crumbly, cookie-like texture) and firmer. Tart pans characteristically have shallow, straight, fluted sides and often a removable bottom, which allows for easier removal and a more elegant presentation. Both can feature sweet or savory fillings, but their structural differences and crust textures are key distinguishing factors.
Streusel is a wonderfully versatile crumbly topping commonly found on a variety of baked goods, including coffeecakes, muffins, breads, and tarts like this peach tart. It’s typically made from a simple mixture of flour, butter, sugar, and sometimes spices like cinnamon or nutmeg for added flavor. The word “streusel” itself is German, meaning “sprinkle” or “strew,” perfectly describing how it’s applied. To make a classic streusel, you first combine the dry ingredients. Then, you “cut in” cold butter using a pastry blender, two knives, or your fingertips, working the butter into the flour mixture until distinct crumbs form. I personally enjoy using my fingers, as it allows me to create a delightful variety of crumb sizes, from fine sandy bits to larger, irregular clumps, which bake up beautifully and add incredible texture.
Peeling peaches can be a breeze with the blanching method. First, using a small paring knife, make a superficial “X” cut through the skin on the very bottom of each peach (the end opposite the stem). Next, bring a pot of water to a rolling boil. Carefully immerse the peaches into the boiling water for about 30 seconds to a minute, or until you visibly notice the skin at the “X” beginning to loosen and pull away. Immediately after blanching, remove the peaches with a slotted spoon and plunge them into a bowl of ice water. This “ice bath” stops the cooking process and makes the skin super easy to remove. Once they are cool enough to handle, you can simply use your fingers or a small paring knife to gently slip the skin right off the fruit. It’s a quick and efficient method that yields perfectly peeled peaches.
Explore More Delicious Peach & Dessert Recipes
If you loved this Streusel Topped Peach Tart, you’ll surely enjoy these other delightful peach creations and dessert ideas:
- Peach Hand Pies from Shugary Sweets
- Peach Cake with Brown Sugar Frosting from The Food Charlatan
- Fresh Peach Pudding
- Peach Raspberry Crisp
- Classic Peach Pie
- Fresh Peach Ice Cream
- Peach Raspberry Galette
- Lattice Topped Peach Raspberry Pie
- Discover more of the Best Dessert Recipes
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Streusel Topped Peach Tart Recipe
40 minutes
55 minutes
1 hour 35 minutes
6 servings
A delightful peach tart featuring sweet, fresh summer peaches baked into a tender crust and topped with a buttery, golden streusel.
Ingredients
Tart Dough:
- 1 ⅓ cups all-purpose flour
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 7 tablespoons plus 1 teaspoon cold butter, cut into small pieces
- 2 large egg yolks, lightly whisked
Peach Filling:
- 4 medium to large peaches, peeled, pitted, and sliced about ½ inch wide
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup (½ stick) cold butter, cut into small pieces
Instructions
- Prepare the Tart Dough: In a food processor, combine 1 ⅓ cups flour, ½ cup sugar, and ⅛ teaspoon salt. Pulse a couple of times to mix.
- Incorporate Butter: Scatter the cold butter pieces over the dry ingredients. Pulse until the butter is incorporated and resembles pea-sized crumbs or smaller.
- Add Egg Yolks: With the food processor running, add the whisked egg yolks gradually, pulsing after each addition, until the dough begins to clump together.
- Rest the Dough: Turn the dough out onto a lightly floured surface and gently knead just until it comes together. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- Form the Tart Shell: Preheat oven to 350°F (175°C). Press the rested dough evenly into a greased 9-inch fluted tart pan with a removable bottom, covering the bottom and sides. Place the tart pan on a baking sheet.
- Prepare Peach Filling: In a large bowl, whisk together ⅓ cup sugar, 3 tablespoons flour, and ⅛ teaspoon cinnamon. Add the sliced peaches and fresh lemon juice, then gently toss to coat all the peaches evenly.
- Assemble the Tart: Arrange the peach slices in concentric circles over the tart crust, starting from the outside and working your way to the middle. Pour any remaining juices from the bowl over the peaches.
- Make Streusel Topping: In a separate bowl, mix ½ cup flour and ¼ cup brown sugar. Add the ¼ cup cold butter pieces. Using your fingers or a pastry blender, rub the butter into the dry ingredients until crumbs form. You can pinch some crumbs together to create larger pieces for more texture.
- Top and Bake: Evenly sprinkle the streusel topping over the peaches. Bake for 45-55 minutes, or until the crust is golden brown and the peach filling is visibly bubbling.
- Cool and Serve: Let the tart cool completely to room temperature on a wire rack before serving. This allows the filling to set. Serve plain or with a scoop of vanilla ice cream.
Notes
For the best flavor and texture, always use fragrant, ripe, in-season peaches.
Recommended Products for Baking Excellence
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- OXO Good Grips 11-Inch Better Balloon Whisk
- Food Processor
- 9-inch Tart Pan
Nutrition Information:
Yield:
6
Serving Size:
1 slice
Amount Per Serving:
Calories: 427
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 84mg
Sodium: 114mg
Carbohydrates: 79g
Fiber: 3g
Sugar: 45g
Protein: 6g
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