Oven-Roasted Peach Tart with Almond Cream
This tender tart features oven-roasted peaches atop a buttery almond cream filling nestled in a flaky pastry crust, perfect for summer dessert. This french-inspired desserts ready in about 60 minutes layers sheet, thawed frozen puff pastry sheet, granulated sugar, almond flour 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 350 calories and feeds 6, 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 sheet, thawed frozen puff pastry sheet
- 3 medium, pitted and sliced into 1/4-inch wedges ripe peaches
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 4 tbsp softened unsalted butter
- 1 large, separated egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp sliced almonds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 375°F. On a lightly floured surface, roll out 1 thawed frozen puff pastry sheet into a 12-inch circle and transfer to a parchment-lined baking sheet.
- Step 2: In a small bowl, beat 4 tbsp softened unsalted butter, 1/2 cup almond flour, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1 egg yolk until smooth and creamy, about 2 minutes.
- Step 3: Spread the almond cream evenly over the puff pastry, leaving a 1-inch border around the edges.
- Step 4: Arrange 3 medium pitted and sliced peach wedges in overlapping layers over the almond cream.
- Step 5: Fold the 1-inch border of pastry edges over the peaches, pleating as needed.
- Step 6: Brush the exposed pastry edges with 1 beaten egg white for a golden finish.
- Step 7: Sprinkle 1/2 tsp ground cinnamon and 2 tbsp sliced almonds evenly over the peach topping.
- Step 8: Bake for 35-40 minutes until the pastry is puffed and golden and the almond cream is set.
- Step 9: Let cool for 15 minutes before slicing and serving warm or at room temperature.
Frequently asked questions
How long does Oven-Roasted Peach Tart with Almond Cream take to make?
Total time is about 60 minutes (20 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 Tart with Almond Cream?
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 Tart with Almond Cream?
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 Tart with Almond Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tart with Almond Cream?
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.
