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+ servings
A peach tart with slices of peaches lining the tart.

Peach Almond Tart with Vanilla Bean

Try this AMAZING peach tart flavored with almond and vanilla bean baked with a tender flaky pastry crust. A perfect dessert to serve for a summer party.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Chill time 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 502kcal



Peach Filling

Additional ingredients


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.


If the dough gets too soft after you put it on the baking sheet you can re-chill it before adding the almond meal.
  • 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.
There is no need to peel the skin off the peaches.
Adding the butter in three stages makes it easier to achieve the coarse crumb consistency needed for the tart dough instead of adding all the butter at once.


Serving: 8slices | Calories: 502kcal | Carbohydrates: 45g | Saturated Fat: 34g | Cholesterol: 81mg | Sodium: 219mg