From Orchard to Peach Tart

Picking tree ripened peaches makes such a difference in taste. The peaches were so sweet and juicy. I was lucky some of the peaches still made it home- I think the only reason they did make it home is because I told Chad and the kids that if they were going to eat anymore peaches I will not have enough to make a peach tart.


I experimented with the peach tart recipe for a while. I love the combination of peaches and almonds- initially I added ground almonds to the crust but then changed it to almond paste which not only gives it a more intense almond flavor but also adds a delicious creamy texture to the tart. The skin of the peaches is the most nutritious part of the peach, so I keep them unpeeled. This tart did not need as much sweetener as the peaches were naturally so sweet. I made the crust out of hand milled flour (  which produces an amazingly flavored, light and flaky crust. However, I have made the crust with commercial brought flour and it was still really delicious. This crust includes far less butter then most tart crusts, adding in some olive oil instead. I have experimented with various proportions of oil to butter- the recipe below is the most successful result: you still get the delicious buttery taste and flaky texture but the olive oil makes it lighter.


Peach Tart


1 cup oat flour (if you don’t own a flour mill, you can grind oat flakes in a blender into a fine powder)
3/4 cup Pastry flour or if hand milled, soft white wheat (see post about hand milled flour-
1/2 tsp salt
1/4 cup olive oil
2 tbsp butter
2 tbsp honey
cup almond paste- see recipe below.
large ripe peaches; thinly sliced
teaspoon flour
1/8 tsp salt
1 tsp agave
1 vanilla bean


1. In a big bowl, combine the flour and salt.
2. Add the olive oil and butter and mix together by hand until it has the consistency of wet sand.
3. Add the honey and mix together. If it is too dry, add a little water.
4. Knead the dough by hand for a few minutes until it comes together as a ball.
5. Cover with plastic and refrigerate for at least 30 minutes or overnight.
6. Preheat oven to 350 degrees.
7. In a medium sized bowl combine almond paste and the egg.
8. In another medium sized bowl combine the peach slices with the flour, salt, agave and vanilla.
9. Transfer the dough to an oiled pan, then using your fingers, press firmly into the bottom and all the way up the sides to form a crust.
10. Top with the almond paste mixture. Arrange the fruit in concentric circles over the almond paste.
11. Fold edges of dough over the filling. Bake in the oven for 30-40 minutes until the crust is golden brown.



Almond Paste


1 cup blanched almonds
1/2 cup agave
1 tsp almond extract


1. place almonds in a food processor and grind into a powder. add agave and almond extract and process into a paste.

Category: Desserts, Grains
Share on
Twitter Facebook

Submit a comment