Rustic Peach Tart is simple and elegant. Fresh peaches, store-bought pie crust and a few other ingredients come together to make a great dessert.
If desserts with the word pie, tart or crostata intimidate you, take heart for you too can make this yummy treat. It is as simple as 1-2-3-4-5; place the piecrust in the tart pan, spread a little jelly or preserves over the crust, place the sliced peaches over the crust then fold in the extra crust, bake awhile then add a little more jelly and sugar, bake a little while longer then you are done. Your family might be skeptical that you actually created this tart so take pictures along the way to prove you made it all by yourself. You can hold your chin high and proclaim this to be one of your greatest culinary creations!
Rustic Peach Tart is the type of recipe I love; the type that makes me look like a great chef. It is ridiculously easy to prepare, delicious, gorgeous and is one of my go-to favorites. It is also a recipe that can be made using many other fruits such as apples or pears.
So, to keep your family happy any time of the year; keep your tart pan ready and fresh fruit in the house. It’s as easy as 1-2-3-4-5!
Rustic Peach Tart
- 1 pre-made single pie crust (or your favorite homemade pie crust)
- ¼ cup plus 2 tablespoons peach preserves. Apple jelly can be substituted.
- 3-4 firm peaches peeled (opt.) and cut into ½-inch wedges
- Confectioners’ sugar for dusting, opt.
- Turbinado or sugar with large crystals
- Cinnamon Sugar - opt.
- Preheat oven to 375F and place an oven rack in the lower third of the oven.
- If using a store-bought crust, take it out of the fridge 20 minutes before using.
- Place a single pie crust in the bottom of a tart pan and let the edges hang over.
- Pierce the crust in the bottom of the pan with a fork.
- Spread ¼ cup preserves over the pie crust in the bottom of the pan (not up the sides).
- Arrange the peach slices in concentric circles on top of the crust.
- Fold the crust that is overlapping the sides inward to partially cover the peaches; Note that only the outer portion of the peaches will be covered.
- Bake 20 minutes until the crust is still pale and peaches are just a little tender.
- Take the tart out of the oven and brush the remaining 2 tablespoons of preserves over the peaches.
- Brush the crust with milk and sprinkle the entire tart with cinnamon sugar and/or turbinado sugar (sugar with large crystals).
- Bake 25-30 minutes more until the crust is golden and peaches are tender.
- If the crust is beginning to brown too quickly, lay foil over the tart, but do not secure it – the steam needs to escape or the tart crust will become soggy.
- Place the tart on a cooling rack to let cool 15-30 minutes before serving.
- When ready to serve, dust the tart with powdered (confectioner’s sugar) (opt.)
- Serve with ice cream or whipped cream. Drizzle with warm caramel, if desired.