Peach raspberry tart
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Peach Raspberry Tart

A one bowl tart made with 2 peaches- can be made in about 20 minutes before popping it into the oven!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: easy, pie
Keyword: easy dessert, peach, tart
Servings: 1 9-inch tart
Author: Heather Perine


  • 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 butter 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 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.
  • 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: 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.