Barth Bakery
- Sep 25, 2017
- 2 min read

Almond Peach Tart

Updated: Aug 12, 2020

A crumbly almond-flavored crust and a creamy custard filling loaded with fresh, juicy peaches and topped with sliced almonds makes for a light dessert that's perfect for spring or summer.

Fresh Peach Almond Tart with Custard Filling

Ingredients

Tart Crust

½ cup salted butter, softened
⅓ cup granulated sugar
1 ¼ cups all-purpose flour
½ tsp almond extract

Peach Custard Filling

3 cups peaches, peeled and sliced (about 3 large peaches)
½ cup granulated sugar
¾ cup heavy whipping cream
1 Tbsp cornstarch
2 large egg yolks
½ tsp pure vanilla extract
3 Tbsp sliced almonds

Directions

Tart Crust

Preheat oven to 400°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and creamy. Add the flour and almond extract, and beat at low speed until well combined and the dough comes together.
Evenly press the dough into the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom. Prick the bottom and sides of the crust with a fork. Bake for 15-18 minutes, or until the crust is light golden brown. Remove the crust from the oven.

Peach Custard Filling

Reduce the oven temperature to 350°F.
Arrange the peaches on top of the hot crust.
In a large bowl, whisk together the sugar, cream, cornstarch, egg yolks, and vanilla until well blended. Pour the filling mixture on top of the peaches. Then sprinkle with the sliced almonds.
Bake the tart for 32-40 minutes, or until the crust is golden brown and the filling is set. Allow the tart to cool completely before serving.