This rustic peach tart recipe combines familiar spices with super-ripe Georgia peaches and pre-made pie crust for an incredibly easy and flavorful dessert. This recipe is inspired by the delicious flavors of summer in the South and creating easy, wholesome desserts the whole family will love.
This is one of those magical years where the peach crop is somewhat like the Grand Cru reserve of a nice bottle of champagne. It only happens every so often when the winters are just cold enough to give the trees in North Georgia a thorough frosting which ends up producing juicy, plump peaches all season long.
This year, I’ve been ordering my peaches from The Peach Truck, one because I am obsessed with their branding, and two because I’ve heard rumors that these are the best peaches in the south.
Well, the rumors are true.
I’ve been whipping up all sorts of recipes with Georgia Peaches, like frozen peach bellinis, peach hand pies,peach burrata appetizers, peach sweet tea floats, peach ice cream and peach and prosciutto flatbreads. And now the classic, rustic peach tart.
What is a rustic peach tart?
A rustic peach tart is really just a more casual word for a peach galette. A galette is an open, free form pie that is typically baked on a flat surface. It’s important when baking a rustic peach tart to be mindful of the amount of liquid you put in the base. This should bake with a solid crust and too much liquid will cause a soggy crust.
How to make a rustic peach tart?
You can make a rustic peach tart with as little effort as possible. This tart uses pre-made pie dough from the grocery store, sugar, lemon, cinnamon, vanilla, and peaches of course. If you don’t have peaches, you can always substitute for other fruits you may have on hand.
What does a rustic peach tart taste like?
It tastes like ripe peaches gently swaddled in a cocoon of warm, familiar spices and finished with the rich buttery flakiness of a delicious pie crust.
It is a perfectly easy dessert to whip up in a flash. Definitely less time consuming than our peach hand pie recipe, but the taste and flavor are the same. Just the eating experience is less handheld. It’s without a doubt a favorite summertime indulgence.
- 2.5 peaches skinned, pitted, sliced
- 1/4 cup brown sugar
- 1/8 cup white sugar
- 1/2 lemon juiced & zested
- 1/4 tsp vanilla bean extract or vanilla bean paste
- 1/4 tsp cinnamon
- 2 tsp corn starch
- 1 premade thawed pie crust (or make your own)
- 1 egg for an egg wash
- 1 tbsp butter cubed
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Preheat oven to 450°F and place a rack in the center of the oven.
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Blanch your peaches to easily peel the skin off of them. Slice up two of the peaches and cube the other half of the peach.
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In a sauce pan over medium low heat, combine 1/2 peach cubed, brown sugar, white sugar, lemon juice and zest, vanilla extract, cinnamon and cornstarch. Simmer for 10-15 minutes until peaches have softened and the mixture is a thick paste.
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While the sauce is simmering, roll out your pie crust and transfer to your silpat cookie sheet. Then layer on the peach slices in a circular pattern, leaving about 2 inches around the entire crust. Fold the crust over the edge of the peaches. With a pastry brush, brush on the egg wash on the exposed crust.
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When the sauce is finished, pour generously over the top of the tart. Dot the top with cubes of butter.
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Place tart in oven for 20-25 minutes until the crust is brown and the sauce is bubbling. Remove from oven and let cool on a wire rack until completely cool.
