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 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 peach tart instead…
A one bowl, 2 peaches, 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.
Why You Will Love This Peach Tart
- Easy to make! I know some peach desserts can be fussy because of peeling the peaches and usually call for some many but not this tart. Only 2 unpeeled peaches is all you need.
- No pie crust skills required. he word tart might have you running scared but this is an easy crumble mixture to mix together. No pie crust skills required.
- Quick To Throw Together. Besides being easy it’s also super fast to make. The tart bottom and crumble topping is all from the same mixture so it’s super fast to whip up.
- For the crumble mixture – flour, brown sugar, white sugar, cinnamon, and salt.
- For the fruit filling – butter, peaches, raspberry jam, and raspberries
- Butter – I always recommend using unsalted butter vs. salted butter to control the amount of salt and it’s fresher. If you only have salted then just reduce the salt in the recipe.
- Peaches – I did not peel them but you definitely can. The time to prep the recipe will just take a bit longer.
- Raspberries – Feel free to sub in another fruit. Blueberries would be also delicious!
How To Make This Recipe
- Make the crumble topping: 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.
- Assemble the crust. Press about 2 1/2 cups of the mixture into the bottom of your tart pan. You will have leftover crumb mixture to save for the topping.
- Assemble the fruit topping. 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.
- Add the rest of the crumb mixture. Sprinkle your crumb mixture on top and now you’re ready to bake!
- Bake the tart. Bake this in the center of your oven at 375oF/190oC for about 35-45 minutes until the top if golden brown. Remove and place on a cooling rack to cool. When ready to serve you can remove the tart pan.
HEATHER’S BAKING TIP: 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.
Yes you can make this tart 1-2 days ahead of time, and then keep it covered at room temperature. I would avoid keeping it in the fridge as it may make the crumble topping soggy. You may want to throw it back in the oven for a few minutes to warm it up before serving (preheated 350oF oven for 10-15 minutes until warmed through).
Simply 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! 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.
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. Or you will just get a much thicker tart and may have to increase the baking time.
More Recipes To Try
Peach Raspberry Tart
- 3 cups (360 grams) all purpose flour
- 1 cup (213 grams) packed light brown sugar
- 1/2 cup (99 grams) white granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 16 tablespoons (226 grams, 2 sticks) unsalted butter melted
- 1 cup (340 grams) raspberry jam
- 2 peaches pitted, and sliced thin
- 6 ounces (160 grams) raspberries
- Place oven rack in middle position. Pre-heat the oven to 375oF/190oC. Lightly grease the bottom and sides of an 11-inch tart pan.
- In a large bowl, combine the flour, brown sugar, white sugar, salt, and cinnamon. Add the butter and stir together 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.
- Spread the raspberry jam into the tart and then top with peaches and raspberries. Sprinkle the remaining crumb mixture over the top.
- Bake until the crust and streusel is a deep golden brown, about 35 to 45 minutes.
- Let the tart cool on a wire rack for 20 minutes, then remove the sides to allow it to finish cooling.
- To make ahead: I would make 1-2 days ahead of time, keep wrapped, at room temperature. And when ready to serve (you can serve cold) or reheat in a preheated 350oF for about 10-15 minutes until heated through again. I don’t like storing in the fridge because I find it makes the tart topping soggy.
- To freeze: 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.
- Pan Size: I used an 11-inch tart pan, if yours is smaller (9-inches) you can make the recipe as is but the baking time may change. Or cut the recipe in half and make a smaller tart.