Test your pastry-making skills with this delicious summer fruit tart.

Yield: 1 tart with extra pastry for later use (1 tart serves 4)

Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm


Pastry for 2 tarts:

  • 2 cups all-purpose flour*
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 sticks unsalted butter, diced
  • ¼ cup ice water

Filling for 1 tart:

  • 4 cups sliced peaches
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tapioca
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, diced

*See Tips & Notes section for gluten-free substitution.


Tips & Notes

Gluten-free Substitution: Replace all-purpose flour equally with prepared, gluten-free all-purpose flour mix. Check flour ingredients for any spelt, oat or wheat ingredients as these are not gluten-free.




  1. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.
  2. Pulse 12 to 15 times, or until butter is the size of peas. With the motor running, add ¼ cup ice water all at once through the feed tube.
  3. Pulse several times, but stop just before the dough comes together. Turn the dough out onto a well-floured board and shape into 2 disks.
  4. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the remaining pastry disk for later use.
  5. Heat the oven to 450 degrees. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
  6. Add filling.


  1. Cover the tart dough with the peach slices, leaving a 1 ½-inch border.
  2. Combine the flour, sugar, tapioca, salt and cinnamon in the food processor fitted with a steel blade. Add butter and pulse until the mixture is crumbly. Pour into a bowl and mix it with your fingers until it starts holding together.
  3. Sprinkle evenly on the peaches. Gently fold the pastry border over the peaches, pleating to make a circle.
  4. Bake the tart for 25 minutes, or until the crust is golden and the peaches are tender. Cool for 5 minutes and transfer with 2 large spatulas to a wire rack to finish cooling.
Recipe From: Farm Flavor - www.farmflavor.com

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  1. Linda @ Home Cooking says:

    I want…give me some vanilla ice cream and a cup of coffee and I am good. Thanks for sharing. http://gangi-homecooking.blogspot.com