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Recipe: Jennifer’s Sunshine Peach Tart


Pastry Ingredients:

  •  1-3/4 cups all-purpose flour, plus extra to dust board when rolling out

  • 6 Tablespoons unsalted butter, very cold and cut into pea-sized pieces

  • 1 Tablespoon superfine sugar

  • 2 egg yolks

  • ½ teaspoon almond extract

Filling Ingredients:

  • ½ cup superfine sugar

  • 10 tablespoons salted butter

  • 2 eggs, beaten

  • 1-1/2 cups ground almonds

  • 1/3 cup all-purpose flour

  • 3 ripe peaches, sliced

  • 3 tablespoons apricot jam


Rub together flour and butter until it looks like breadcrumbs. Mix in sugar. Add 1 egg yolk and 1 teaspoon water, then the next yolk and 1 more teaspoon water just until dough starts to come together. DO NOT OVERMIX or dough will be tough.


Wrap dough in film wrap and refrigerate for 30 minutes.

Heat oven to 400 degrees.

Roll out pastry on a lightly-floured surface to round shape large enough to cover a 9” tart tin or pie pan. Cut excess pastry away from the edge. Line with parchment paper and fill with baking beans/weights. Bake for 10 minutes.


Remove paper and beans. Using fork to prick several holes in the tart. Bake for another 10 to 15 minutes.

While baking the second time, mix the filling. Whisk the sugar and butter together until it is a pale paste. Beat in eggs and then add almonds and flour. Spoon into pastry shell.

Arrange peach slices on the top in an attractive pattern (I like fan shapes) and bake for 30-40 minutes until golden brown. Cool.

When cool, brush apricot preserves on top. Serve with whipped cream or crème fraiche.

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