Peach Almond Tart

ByElien Lewis
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This peach almond tart has a buttery pâte sablée crust, a soft and creamy almond filling, and sliced fresh peaches across the top. The almond cream puffs up golden around the peaches as it bakes, and the fruit turns tender and jammy at the edges.

A close-up of a peach tart topped with sliced fresh peaches and dusted with powdered sugar, with blurred peach halves in the background.

About this peach tart

Peach and almond is one of my favorite flavor combinations in baking. The two just belong together, and this tart perfectly shows this. It’s based on my blueberry frangipane tart, but swapping the blueberries for sliced fresh peaches gives it a completely different look and feel. The peach slices fan out beautifully across the almond filling, and as it all bakes, the peaches soften and caramelize slightly around the edges.
The filling is what I refer to on the blog as frangipane, but its proper French name is crème d’amande, or almond cream. It’s a mixture of butter, sugar, eggs, and almond flour. (True frangipane is actually almond cream mixed with crème pâtissière, like what you’d find inside a galette des rois.) Either way, it comes together in one bowl and bakes into a soft, almost cake-like filling with a warm almond flavor that pairs beautifully with the peaches.
The tart shell is a pâte sablée, which is a tender, crumbly French tart dough. It’s par-baked first so it stays crisp under the moist filling. Together with the soft almond cream and juicy peaches, you get this lovely contrast of textures in every bite.
I use the same almond cream filling as pear galette, with a little less butter so it sets up nicely and slices cleanly.

Key ingredients and why

  • Pâte sablée: This tender, sandy French tart dough is more delicate than a standard pie crust. Once baked, it becomes buttery and crumbly, and together with the soft almond filling it all melts in the mouth.
  • Almond flour: The base of the almond cream filling. It gives the filling body and that distinctive almond flavor. I also add a touch of almond extract to bring out the almond flavor even more, since almond flour on its own can be quite mild.
  • Butter: Richness and flavor in both the crust and the filling.
  • Eggs: These help the almond filling puff slightly as it bakes, creating that soft, cake-like texture.
  • Fresh peaches: Ripe but firm peaches work best here. You want them sweet and ripe but still holding their shape when sliced. They soften beautifully in the oven without turning to mush. If your peaches are very ripe and juicy, see the tips below.

Method

Make the pâte sablée

  1. Make the pâte sablée and roll it out to fit into a 9-10 inch tart pan with a removable bottom.
Two hands trim excess pie dough from the edge of a pie dish using a small knife on a light, speckled countertop. The uncooked dough is draped over the pie dish with uneven edges.
  1. Fit it into the pan and trim the edges.
A hand holds a fork, poking holes in an unbaked tart crust in a round metal pan on a light speckled countertop.
  1. Dock the base with a fork and chill for 20 minutes, then par-bake it.

Make the almond cream

A bowl of yellow eggs and a whisk.
  1. For the almond cream, beat together the softened butter and sugar until smooth and combined.
A hand holds an electric mixer blending a yellow mixture in a glass bowl on a speckled countertop, viewed from above.
  1. Add the eggs one at a time, mixing well after each addition.

Prep the peaches

A glass bowl filled with creamy, light yellow batter sits on a white speckled countertop.
  1. Mix in the almond flour, almond extract, vanilla and salt until you have a cohesive and thick batter.
Two hands slice a peeled peach on a round wooden cutting board with more peeled and halved peaches on it, placed on a speckled countertop.
  1. Peel, de-stone and slice your peaches.

Assemble and bake

A hand holds a spoon, spreading a yellow, creamy filling evenly into a round tart crust on a light speckled countertop.
  1. Spread the almond cream evenly into the cooled par-baked tart shell.
A pair of hands arranging thin slices of yellow fruit, possibly mango or peach, on top of a tart crust in a round, fluted pan, set on a light terrazzo countertop.
  1. Arrange the peach slices how you like over the almond cream.
A round cake topped with sliced peaches and dusted with powdered sugar sits on white parchment paper. A vintage silver cake server rests nearby on a light, speckled surface.
  1. Bake until the almond cream is puffed, golden, and set in the center.
A close-up of a peach tart with a golden crust, topped with peach slices and dusted with powdered sugar. One slice has been cut and is slightly pulled away from the tart, showing its moist interior.
  1. Let the tart cool before slicing and dust with powdered sugar

Tips

  • Choosing peaches: Look for peaches that are ripe but still a little firm when you press them. They should smell fragrant and sweet. If they’re rock-hard, let them ripen at room temperature for a day or two before using. Very ripe, juicy peaches will work but may release more liquid into the filling.
  • Peeling peaches: I think a vegetable peeler is the easiest way to peel peaches.
  • Let the par-baked shell cool for at least 5-10 minutes before adding the almond cream, or the filling will start to melt.
  • Softened butter for the almond cream means soft enough to beat easily but not melted or greasy. It should still hold its shape when you press it.
  • The almond cream is done when it’s puffed, golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Storing

This tart keeps well in the fridge for up to 3 days. Store it loosely covered and let it come to room temperature before serving, or warm individual slices in a low-temperature oven.

The almond cream can be made a day ahead and stored in the refrigerator. Let it come to room temperature and give it a quick stir before spreading it into the tart shell.

A close-up of a slice of mango tart on a white plate with a fork, showing layers of golden mango slices on top of a crumbly crust. The background shows the rest of the tart, slightly out of focus.

More peach and almond recipes

A close-up of a peach tart with a golden crust, topped with peach slices and dusted with powdered sugar. One slice has been cut and is slightly pulled away from the tart, showing its moist interior.

Peach Almond Tart

Elien Lewis
This peach almond tart has a tender pâte sablée crust, soft almond cream filling, and sliced fresh peaches baked until golden and caramelized. Peach and almond is a classic pairing, and this tart brings them together beautifully.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American, French
Servings 10
Calories 469 kcal

Ingredients
 
 

Pâte Sablée

  • 205 g all-purpose flour
  • 80 g powdered sugar
  • 15 g almond flour
  • 1/4 tsp salt
  • 113 g unsalted butter cubed, cold
  • 1 large egg lightly whisked

Almond Cream

  • 113 g unsalted butter softened
  • 150 g granulated sugar
  • 3 large eggs
  • 150 g almond flour
  • 1 tsp almond extract
  • 1/2 tsp vanilla paste or extract
  • 1/2 tsp salt

Topping

  • 500 g peaches
  • powdered sugar for dusting

Instructions
 

Pâte Sablée

  • Whisk flour, powdered sugar, almond flour, and salt together. 205 g all-purpose flour, 80 g powdered sugar, 15 g almond flour, 1/4 tsp salt
  • Rub in the cold butter with your fingertips until it resembles fine sand.113 g unsalted butter
  • Mix in the egg until the dough comes together. Push dough forward with the heel of your hand to smooth it out. 1 large egg
  • Shape into a disc, wrap, and chill for at least 60 minutes.
  • Roll the pâte sablée out to 3-4mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 30 minutes.
  • Preheat your oven to 320°F (160°C).
  • Par-bake the tart shell for around 20 minutes until it’s just set and lightly golden but not fully baked through. The edges should be a light golden color, but the base should still look pale.
  • Remove from the oven and let it cool for 5-10 minutes while you make the almond cream. Increase the oven temperature to 350°F (180°C).

Make the almond cream

  • In a large bowl, beat together the softened butter and sugar with an electric mixer or by hand until smooth and combined. You're not trying to cream it until fluffy, just combine it into a smooth mixture. 113 g unsalted butter, 150 g granulated sugar
  • Add the eggs one at a time, mixing well after each addition until fully incorporated. 3 large eggs
  • Add the almond flour, almond extract, vanilla and salt. Mix until you have a thick and cohesive batter. 150 g almond flour, 1 tsp almond extract, 1/2 tsp vanilla paste or extract, 1/2 tsp salt

Prepare the peaches

  • Peel the peaches, halve them, and remove the pits. Slice each half into thin wedges, about ¼ inch (5mm) thick. 500 g peaches

Assemble and bake

  • Spread the almond cream evenly into the cooled par-baked tart shell, smoothing the top with a spatula.
  • Arrange the peach slices over the almond cream. You can fan them out in concentric circles from the outside in, overlapping them slightly. Press them in very gently so they sit partially in the filling.
  • Bake for approximately 45-50 minutes, until the almond cream is lightly puffed, golden brown, and set in the center. The peaches should be soft and lightly caramelized at the edges. A toothpick inserted in the center of the almond cream should come out clean or with just a few moist crumbs.
  • The timing can vary depending on your oven and how juicy your peaches are, so use the visual cues as your guide. If the edges of the crust are browning too much before the center is set, loosely cover just the edges with strips of foil, leaving the filling exposed so it can keep cooking.
  • Let the tart cool completely in the pan before slicing. The almond cream will firm up as it cools. Dust with powdered sugar. powdered sugar for dusting

Notes

For full pâte sablée instructions with step-by-step photos, see my pâte sablée recipe.
Almond cream: The almond cream filling in this tart is what I also refer to as frangipane on the blog (like in my blueberry frangipane tart). It’s a simple mixture of butter, sugar, eggs, and almond flour. Technically, in French pâtisserie, this is called crème d’amande (almond cream), while true frangipane also includes crème pâtissière mixed in.
Butter temperature: Make sure your butter is softened enough to mix with the sugar, but not melted or greasy.
Make ahead: The pâte sablée can be made up to 3 days ahead and kept refrigerated, or frozen for up to 2 months. The almond cream can be made a day ahead and refrigerated. Let it come to room temperature before using.
Fruit swaps: This tart works beautifully with other stone fruit too. Try nectarines, apricots, or plums. Berries like blueberries and raspberries are also lovely (see my blueberry frangipane tart).
Both US customary and metric measurements are provided. Use the toggle to switch between the two.

Nutrition

Serving: 1sliceCalories: 469kcalCarbohydrates: 47gProtein: 9gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 212mgPotassium: 116mgFiber: 3gSugar: 28gVitamin A: 833IUVitamin C: 2mgCalcium: 56mgIron: 2mg
Keyword almond tart, Frangipane, Pâte Sablée, peach almond, peach tart
Tried this recipe?Let us know how it was!

I’m Elien Lewis, a published author, self-taught baker, recipe developer, and food photographer behind Baking With Butter. I was born in Belgium and grew up in New Zealand, with a long standing love of butter-heavy, from scratch baking. Every recipe here is developed and tested in my own kitchen to work reliably for home bakers. Thanks for being here!

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