Brown Sugar Roasted Peach Tart with Almond Glaze

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A flaky tart crust filled with tender roasted peaches glazed with a fragrant brown sugar-almond syrup for a balanced sweet finish. This French-inspired recipe, ready in about 65 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 8 tbsp, cold and cubed unsalted butter
• 2 tbsp granulated sugar
• 3-4 tbsp ice water
• 4 medium, peeled and sliced into 1/2-inch wedges ripe peaches
• 1/3 cup brown sugar
• 1/2 tsp almond extract
• 1/4 cup sliced almonds
• 1, beaten for egg wash egg
• 2 tbsp for garnish powdered sugar

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Instructions

1. Step 1: Preheat the oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 8 tbsp cold unsalted butter cubes, and 2 tbsp granulated sugar until mixture resembles coarse crumbs. Gradually add 3-4 tbsp ice water and pulse until dough starts to come together.
2. Step 2: Turn dough onto a floured surface and shape into a disc. Wrap with plastic wrap and chill for 30 minutes.
3. Step 3: Toss 4 sliced peeled peaches with 1/3 cup brown sugar and 1/2 tsp almond extract in a bowl until evenly coated.
4. Step 4: Roll out chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. Step 5: Arrange peach slices in concentric circles on the dough, leaving a 2-inch border. Fold the border over the edges of the peaches, pleating as needed.
6. Step 6: Brush the dough edges with 1 beaten egg and sprinkle 1/4 cup sliced almonds over the peaches and crust edge.
7. Step 7: Bake for 40-45 minutes until crust is golden and peaches are tender and bubbling.
8. Step 8: Let cool slightly, then dust with 2 tbsp powdered sugar before serving.