Oven-Roasted Peach and Almond Tart
Juicy peaches roasted in the oven with a crunchy almond topping on a flaky tart crust make this dessert a summer favorite. This french-inspired desserts ready in about 65 minutes layers all-purpose flour, cold, cubed unsalted butter, plus 2 tbsp divided 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 320 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
- 4 medium, sliced 1/2 inch thick ripe peaches
- 1 1/4 cups all-purpose flour
- 1/2 cup cold, cubed unsalted butter
- 1/3 cup plus 2 tbsp divided granulated sugar
- 1/2 cup almond flour
- 1/3 cup sliced almonds
- 1 large, beaten egg
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1/3 cup granulated sugar. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs. Add 1 beaten egg and 1 tsp vanilla extract, pulse until dough forms. Press dough into a 9-inch tart pan evenly.
- Step 2: In a bowl, toss 4 sliced medium ripe peaches with 1 tbsp fresh lemon juice and 2 tbsp granulated sugar until coated. Arrange peach slices over the tart crust in overlapping layers.
- Step 3: In a small bowl, combine 1/2 cup almond flour with 1/3 cup sliced almonds. Sprinkle this almond mixture evenly over the peaches.
- Step 4: Bake tart at 375°F for 35-40 minutes until crust is golden and almonds are toasted. Let cool to room temperature before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Peach and Almond Tart take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Peach and Almond Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Peach and Almond Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Peach and Almond Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Peach and Almond Tart?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
