Peach Almond Tart with Vanilla Bean

This Peach Almond Tart combines fresh summer peaches, a buttery homemade crust, and a simple almond filling. The tart is baked on a sheet pan, so you do not need a pie plate or tart pan.

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Peach Almond Tart with Vanilla Bean

When summer peaches are ripe and juicy, this is one of my favorite desserts to make. I’ve used peaches from the farmers market, the grocery store, and even my neighbor’s tree. They all work as long as the fruit is ripe but still firm enough to slice.

This tart looks impressive, but it is more forgiving than a traditional peach pie. The dough is rolled into a rectangle, topped with almond flour and peaches, and folded around the edges. No crimping, latticework, or pie plate required.

As the tart bakes, the peach juices soak into the almond flour, creating a soft, flavorful layer beneath the fruit. The vanilla bean adds a warm, rich vanilla flavor without overpowering the peaches.

Serve the tart slightly warm or at room temperature. A scoop of vanilla ice cream or Peach Blackberry Ice Cream never hurts either.

Recipe Highlights

Peach Almond Tart Ingredients

You do not need a pie plate or tart pan for this recipe, and each ingredient has a clear purpose.

Fresh peaches: Choose peaches that smell fragrant and give slightly when gently pressed. Avoid very soft peaches because they can release too much juice.

Almond flour: It absorbs some of the peach juices and creates a soft almond layer between the fruit and crust. Almond flour works best because its fine texture creates a softer filling.

Vanilla bean: The seeds are mixed with sugar and peaches for a rich vanilla flavor. My guide to vanilla beans explains the different varieties and how to use them. I usually use Madagascar vanilla beans for this tart because their creamy vanilla flavor pairs well with peaches and they are soft and plump.

Cold butter: Cold butter creates pockets of steam in the oven, giving the crust its flaky texture.

Vanilla extract: A small amount is added to the dough for extra flavor.

An Easier Way to Slice a Peach

• Some peach pits release easily. Others hang on as though they have signed a long-term lease.
• Instead of cutting the peach in half and twisting it, cut down to the pit and make several slices around one side of the peach.
• Remove the first slice with the tip of a paring knife. Once that slice is out, there will be enough room to loosen the remaining slices from the pit.
• Continue cutting around the peach until all the slices are removed.

How to Make Peach Almond Tart

Make the Tart Dough

• In a large bowl, stir together the flour, sugar, salt, and baking powder.
• 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 with a pastry cutter or two knives until the mixture resembles coarse crumbs.
• Continue until the mixture looks crumbly, with some pea-sized pieces of butter remaining. Those small pieces help create a flaky crust.

• Add the chilled water and vanilla extract. Stir just until the dough begins to hold together. 
• Turn the dough onto a lightly floured surface and gently press it into a ball. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
• The dough can also be made in a food processor. Pulse the dry ingredients together, add the butter, and pulse until crumbly. Add the water and vanilla, then pulse only until the dough begins to come together.

Prepare the Vanilla Bean and Peaches

• Cut the vanilla bean lenghtwise down the center.
• Open the pod and scrape out the tiny seeds with the dull side of the knife.
• Save the empty vanilla bean pod. It can be placed in a jar of sugar to make Homemade Vanilla Sugar.

• Stir the vanilla bean seeds into the sugar, breaking apart any clumps. Gently toss the peaches with the vanilla sugar and let them sit for about 10 to 15 minutes.

Roll Out the Dough

• Heat the oven to 350°F and line an 18-by-13-inch half-sheet pan with parchment paper.
• Place the chilled dough on a lightly floured surface and roll it into a rectangle approximately 12 by 16 inches. The rectangle does not need to be perfect. Trim any very uneven edges, but do not worry about making it look bakery-perfect.
• I used a small round cookie cutter to make decorative cutouts along the sides of the dough. This step is optional, and you can leave the edges straight.
• Loosely roll the dough around the rolling pin, transfer it to the prepared sheet pan, and unroll it.

Add the Almond Filling and Peaches

• Stir the almond flour and sugar together, then spread the almond mixture evenly over the dough, leaving a 1-inch border around the edges.
• Arrange the peach slices over the almond layer in rows. Leave the border uncovered so it can be folded over the fruit.
• Lift the peach slices from the bowl and leave the accumulated juice behind. Too much liquid can make the bottom crust soft.

Fold and Bake

• Fold the uncovered edges of the dough over the outside edges of the peaches.
• Brush the crust with egg wash and sprinkle it lightly with sugar.
• Bake for about 40 minutes, or until the crust is golden brown and the peaches are tender.
• If the crust is still pale after 40 minutes, bake for another 5 minutes and check again.
• Let the tart cool on the pan for at least 20 minutes before slicing. This gives the peach juices and almond layer time to set.
• Serve the tart slightly warm or at room temperature.

How to Store Peach Almond Tart

Cover the leftover tart and refrigerate it for up to three days. The crust will soften slightly as it sits. To crisp it again, warm individual pieces in a 300°F oven for about 8 to 10 minutes.

The dough can be made one day ahead and kept wrapped in the refrigerator. The dough can be made one day ahead and kept tightly wrapped in the refrigerator. Let it sit at room temperature for a few minutes if it is too firm to roll.

Cover leftover tart and refrigerate it for up to three days. The crust will soften slightly as it sits. To crisp it again, warm individual pieces in a 300°F oven for 8 to 10 minutes.

Tips for a Flaky Tart Crust

• Keep the butter and water cold. Warm butter blends completely into the flour instead of creating flaky layers.
• Do not overmix or knead the dough. Stop stirring once it begins to hold together because too much handling can make the crust tough.
• Leave a few visible pieces of butter in the dough. They will melt in the oven and help create a tender, flaky crust.
• Chill the dough before rolling it. If it becomes soft while you are working, place it back in the refrigerator for 10 to 15 minutes.
• Drain off excess peach juice. A little moisture is expected, but pouring the accumulated liquid over the tart can soften the bottom crust.

Easy Substitutions and Variations

• Vanilla bean paste: Use 1 tablespoon in place of the vanilla bean.
• Vanilla extract: Add 2 teaspoons to the peaches. You will not get the tiny vanilla bean seeds, but the tart will still have good vanilla flavor.
• Other fruit: Nectarines are the easiest substitute because they are similar in size and texture to peaches. Plums and apricots also work, but you will need more of them because they are smaller.
• Round tart: Roll the dough into a circle, arrange the fruit in the center, then fold the edges over the peaches to create a more traditional galette shape.
• Almond meal: Almond flour works best because it has a finer texture. Almond meal can be used, but the filling will be slightly coarser and darker.

More Peach Desserts

For another easy peach dessert, try my Peach Crumble with Raspberries. It uses a single crumb mixture for both the crust and the topping.

My Peach Pandowdy is an old-fashioned dessert made with juicy peaches and a pastry topping that bakes into the bubbling fruit.

Recipe

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First Published: Aug 2, 2022. Last Updated: July 21, 2026, for better readability.

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About Jere’

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.