Believe it or not, this fresh peach tart can be made in one bowl and with just 2 peaches. When peaches are in season, grab a couple and a bowl and let’s make this super easy fresh peach tart…
Yes peach pie I think may outrank apple in our family. But if you have ever made a peach pie? You know it’s no joke. You better roll up your sleeves and commit some time right? Got afternoon plans, well then go ahead and cancel those. If you’re making a peach pie that is. But we’re going to make this tart instead…
A one bowl, 2 peach, get in the kitchen and leave 20 minutes later, still can make your afternoon plans kind of tart. (insert a little happy dance here)
This peach tart is an adaptation from one of my new favorite cookbooks, One Bowl Baking. It’s a game changer kind of cookbook. Like this S’mores Chocolate Cake that I made from this book in about 5 minutes. Yeah, five whole minutes from scratch.
So I took one of her recipes and made into my own- welcome to the world Peach Raspberry Tart. You are truly loved.
How To Make This Fresh Peach Tart
What makes this tart totally huggable is that the bottom of the tart is the same as the top. Which means you can make it all at once in a bowl and just reserve some for the topping.
For this tart I used an 11-inch tart pan. If you have a 9-inch tart pan (the more common size), then simply cut this recipe in half.
To make the crumble topping (and the bottom!) in your bowl you want to combine the flour, brown sugar, granulated sugar, cinnamon and salt. To that you want to stir in your melted butter. Melted butter is what makes this recipe super quick to throw together.
To press the crumb mixture into the pan I like to use the bottom of a measuring cup to press it in firmly and up the sides of the pan.
Now time for the fruit filling. This part couldn’t be easier. Just spread some seedless raspberry jam onto the bottom. Then top with the sliced peaches and raspberries. You can remove the skin from the peaches if you want, but I was going for ease here. If you want to remove the peach skin, you can place the peaches in boiling water for a couple minutes and the skin will come off easily.
So go ahead and arrange your fruit
Sprinkle your crumb mixture.
High five yourself for making a peach tart in about 20 minutes.
Boom. Drop the spatula and walk away.
Ok well bake it first….then walk away.
Seriously. Top this with ice-cream…and just soak up the compliments over this dessert.
To Make Ahead This Fresh Peach Tart Ahead Of Time:
If you want to save yourself time, you can make this tart ahead of time. Simpy assemble the tart and then freeze. Be sure to wrap this tart in 3 layers of plastic wrap, then in tin-foil. And freeze on a level surface so not to have any leaks. Be sure to label the tart before popping it in the freezer! You think you will remember what this dessert is later, but I don’t know about you but my freezer can be a big old black hole sometimes.
When ready to enjoy, just un-wrap and bake. No need to thaw. Just add a few minutes of baking time since it’s frozen. For me, this took about an extra 10 minutes. And then enjoy! This dessert is best when served the same day.
If you like this dessert, and want more desserts you can freeze now and bake later, then get my “5 desserts you can freeze now and bake later”
Until next time, happy baking!
- 3 cups all purpose flour
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 16 tablespoons unsalted butter, melted
- 1 cup raspberry jam
- 2 peaches, pitted, and sliced thin
- 6 ounces raspberries
- 1. Place oven rack in middle position. Pre-heat the oven to 375F. Lightly butter the bottom and sides of a 9-inch tart pan.
- 2. In a large bowl, combine the flour, brown sugar, white sugar, salt, and cinnamon. Add the butter and toss with your fingertips until the mixture forms moist crumbs. Place 2 1/2 cups of the crumb mixture into the pan. Firmly press into the bottom and up the sides. Reserve the remaining crumb mixture.
- 3. Spread the raspberry jam into the tart and then top with peaches and raspberries. Sprinkle the remaining crumb mixture over the top.
- 4. Bake until the crust and streusel is a deep golden brown, about 35 to 45 minutes.
- 5. Let the tart cool on a wire rack for 20 minutes, then remove the sides to allow it to finish cooling.
- To Make Ahead: Assemble the tart, then wrap in 3 layers of plastic wrap and tin-foil. Then freeze. When ready to bake, simply un-wrap, and place in a pre-heated oven. Add about an extra 10 minutes onto the baking time.
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