Fresh, juicy peaches and a creamy custard filling are set in a crumbly almond-flavored crust for a light and decadent dessert that screams summer. Sweet, ripe peaches and vanilla custard collide in this simple yet elegant tart for a refreshing and incredibly delicious warm-weather dessert. Sliced almonds add a depth of flavor and a nice crunch creating a perfect medley of peaches, cream, and almond in every bite.
Originally published 9/25/2017; Updated 9/25/2021
Ingredients
Tart Crust
½ cup salted butter, softened
½ cup granulated sugar
1 large egg, room temperature
1 tsp almond extract
1½ cups all-purpose flour
Peach Custard Filling
3 cups peaches, peeled and sliced (about 3 large peaches)
½ cup granulated sugar
½ cup heavy whipping cream
1 Tbsp cornstarch
2 large egg yolks
½ tsp pure vanilla extract
¼ cup 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 sugar until light and creamy. Add the egg and almond extract, and beat until combined. With the mixer on low speed, gradually add the flour until well combined and the dough starts to comes together.
Turn the dough out onto a lightly floured surface and shape the dough into a disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour until firm or overnight.
On a lightly floured surface, use a rolling pin to roll one of the chilled doughs out into a 12-inch circle. Gently place into an ungreased 9-inch tart pan with a removeable bottom.
Freeze the crust for 15 minutes before baking.
Remove the crust from the freezer and prick the bottom of the crust a few times with a fork. Place a sheet of parchment paper onto the tart crust. Fill with pie weights, beans, or rice and bake the crust for about 15-18 minutes, or until the sides of the crust have started to brown. Remove from the oven and remove the parchment paper and pie weights.
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 extract until well blended. Pour the filling mixture on top of the peaches. Then sprinkle with the sliced almonds.
Bake the tart for 30-34 minutes, or until the crust is golden brown and the filling is set. Allow the tart to cool completely before serving.