Looking for an easy recipe to use all those fresh summer peaches? This crowd-pleasing Peach Almond Tart with Vanilla Bean recipe is big on flavor and always a favorite dessert with a flaky crust, a simple almond filling, and the wonderful flavors from vanilla.
Right now it’s the middle of summer and there are peaches of all kinds in the stores, at the farmer’s market, and luckily for me on my neighbor’s tree. So when the peaches are ripe this is the best time to make a peachy dessert when these stonefruits are at their sweetest and juiciest.
This rustic dessert is similar to a peach pie but in my opinion, it is so much easier to make since no pie plate is needed, or for this free-form tart, you don’t even need a tart pan. And since there is no top crust the peaches get a nice caramelization from the sugar. It’s heavenly!
There are two ingredients in this Peach Almond Tart that make this a stand-out dessert; almond flour and vanilla bean.
- The peaches sit on top of the almond flour and as they bake the juices mix in with the almond flour to create a creamy layer of amazing flavor. It is similar to a frangipagne filling.
- The vanilla bean adds that distinctive floral vanilla flavor with the little seeds flavoring the peaches. Make sure to check out this post All About Vanilla, to learn about the different types and how to use them.
Let’s talk about the peaches 🍑
You can use all yellow or all white peaches for this recipe, but I like alternating both which makes a pretty dessert.
Yellow flesh peaches are more acidic with a bit of tartness which mellows out once the peach ripens.
White flesh peaches are not as acidic as their yellow cousin and are sweeter.
There is no need to peel the peaches for this tart which is awesome because I am not a fan of peeling peaches.
Make sure to cut the peaches in uniform slices about ¼″ thick.
The easy way to slice a peach
Have you ever wanted to cut a peach in half to slice it up only to realize that the pit in the middle is not letting go of the flesh and you twist and turn the peach only to make a complete mushy mess?
Try this – Cut the peach to the pit then continue making slices halfway around the peach. You may have to cut out the first slice but then this gives you space to move the slices away from the pit with your knife.
Usually, just slicing halfway around the peach is all that is needed to release the pit, but keep slicing if that pit wants to hold tight. Usually, the slices just start falling out.
There are two steps to making this tart.
- Making the buttery, flaky tart dough
- Slicing the peaches and marinating them in sugar the vanilla bean
How to make the tart dough
See the recipe card for more detailed steps
Step 1. In a large bowl add the flour, sugar, salt, and baking powder and mix together.
Step 2. Cut the cold butter into thin slices. Then add one-third of the butter at a time to the bowl with the flour and cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Step 3. Add the chilled water and the vanilla extract and mix until the dough comes together in the bowl. Turn the dough out on a floured board and form it into a smooth ball. Cover this with plastic wrap and chill for 30 minutes.
You can also make the dough in a food processor which is super fast and easy. I have detailed that procedure in the recipe card below.
Cutting and seeding the vanilla bean
Step 4. Cut the vanilla bean down the center and open up the pod and flatten as much as possible. With a knife or a spoon scrape out the vanilla bean seeds and add to the sugar. Stir the sugar and seeds together until combined.
Step 5. Add the sugar and vanilla beans seeds to the peaches, mix together well, and set aside to marinate while the dough is chilling.
Step 6. On a floured surface roll out the dough into a 12″ x 16″ rectangle and cut off the ragged edges to make a nice straight edge. For my dough, I made cut-outs on the side of the dough using a small round cookie cutter, but you can keep all the edges straight.
Roll the dough around the rolling pin and then move the dough to a half sheet pan, which is 18″ x 13″, that is lined with parchment paper, and then unroll the dough to fit inside the pan.
Step 7. Mix the almond meal and sugar together and spoon top of the pastry dough spreading it up to an inch from the edges of the dough. Next start placing the peach slices on top of the almond meal in three rows. Again, leave an inch open on the edge so the dough can be turned over the peaches.
I love the alternating colors of the peaches!
Step 8. Fold the dough over the peaches, brush with an egg wash and sprinkle the dough with a little sugar. Now prepare for some yumminess and bake the tart for 40 minutes at 350 degrees until it is nice and golden brown.
Step 9. When the tart is done, let it cool until warm and cut into squares and serve plain or add some creamy ice cream to go with your peach tart slice. Enjoy.
If you love peach desserts this recipe for Peach Crumble with Raspberries uses one mix for the crust and the crumb topping, just add fruit in between.
Try this recipe for a Shortcrust tart dough that is perfect for cream pies.
If you like the flavor of vanilla this Vanilla Bean Cake is baked in an iron skillet, it’s easy and extra delicious.
Galettes are just like a pie but way easier to make, and this simple Apple Galette starts with a simple pie crust and sliced apples and fresh cranberries.
And for the plum lover, try this Red Plum Tart this is similar to this recipe only a change of fruit.
Try nectarines instead of peaches. You can use plums or apricots, but since they are smaller stone fruits you will need more.
Yes, just roll the dough into a circle leaving the edge to turn up, then add the fruit in a circular pattern. This will be similar to a galette.
You can substitute 1 tablespoon of vanilla bean paste for the vanilla bean and still get the vanilla bean seeds. You can also add 2 teaspoons of vanilla extract to the peaches and still get the vanilla flavor.
For this recipe, almond flour works the best to create a more delicate filling because almond flour has a finer grain. And since it isn’t processed with the skins on it the flour is almost white which just makes the filling more appealing.
Don’t forget to pin to your dessert boards
Needing something peachy, these are two of my favorite products. I love this pretty peach flour sack towel and this chalk print tin sign with a Peach Cobbler recipe that will add a little bit of whimsy to your kitchen.
More tasty recipes
Peach Almond Tart with Vanilla Bean
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Mixing Bowl Method for Dough
- In a large bowl add the flour, baking powder, and sugar; mix together.
- Cut the chilled butter into thin slices or cubes and add a third of the butter to the flour mixture. Cut the butter in with a pastry cutter or two knives, then repeat this process two more times until the mixture resembles coarse crumbs.
- Mix the chilled water and vanilla extract together and pour on top of the dry mixture. Slowly, mix the water in with a fork until the dough comes together.
Food Processor Method for Dough
- In a food processor add the flour, baking powder, and sugar. Pulse a few times. Cut the chilled butter into thin slices and add to the food processor and process until the mixture resembles crumbs.
- Slowly pour in the chilled water and vanilla while processing so the dough comes together and becomes smooth.
- Pour the dough out onto plastic wrap and flatten into a disk and wrap in plastic.
- Chill for 30 minutes.
- Prepare the peaches while the dough is chilling
- In a large bowl slice the peaches into thin wedges.
- Cut the vanilla bean pod in half and then scrape out the seeds with a spoon or a knife. Add the seeds to 2 tablespoons of sugar and mix together. Add this mixture to the peaches and mix to coat.
Finishing the tart
- Remove dough from the refrigerator and roll out on a floured board to a 12″ x 16″ rectangle.
- Cut the sides of the dough to make the edges straight.
- Roll the dough over the rolling pin, and then put the rolling pin over a half-sheet pan (18" x 13") that is lined with parchment then unroll the dough on top of the parchment paper. The dough should fit perfectly in the pan.
- Mix the almond flour and ¼ cup sugar together then sprinkle onto the tart dough, leaving a 1" border.
- Making three rows of peaches, alternate the layers of yellow and white peaches on top of the almond/sugar mixture.
- Roll the dough edges over the peaches to create a side crust.
- Brush the edges of the dough with beaten egg white and sprinkle with sugar.
- Bake in a 350 degree oven for 40 minutes, until the crustis golden brown and the filling bubbly.
- Cover any leftover tart with foil or plastic wrap for two days.
- To make an almond-flavored dough substitute almond extract for the vanilla extract.
- I like to use both yellow and white peaches but you can use all of one color.
- Vanilla bean paste can be substituted for the whole vanilla bean – 1 tablespoon, or you can substitute 2 teaspoons of vanilla extract.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.