If you think gluten-free desserts can’t be outstanding, you haven’t tried this one. This Peach Tart can be made gluten-free or with regular all-purpose flour—either way it turns out beautifully. The key is choosing the flour you prefer and using ripe end-of-season peaches.
This tart has a delicate almond note in the crust that complements the baked peaches. If you prefer a more neutral flavor, swap the almond extract for vanilla.
Make the crust your way…
Start by making the crust using the flour of your choice. I often use a 1:1 gluten-free baking flour when needed, but plain all-purpose flour works just as well. The crust’s almond flavor pairs wonderfully with peaches; use vanilla extract if you’d rather avoid the almond taste.
One bowl, no mixer—easy assembly
Everything comes together in a single bowl; no mixer required—just a fork and your hands. Transfer the dough to a 10-inch tart pan and press it evenly across the bottom and up the sides so the crust is about 1/8 inch thick. If you don’t have a tart pan, a pie plate will work (you’ll lose the fluted edge but not the flavor). Adjust baking time slightly if you change pan size.
No blind-baking is required.
- Arrange the peach slices in overlapping concentric circles over the dough.
- You don’t need to peel the peaches; the skin adds a rustic appearance.
- The texture from the skins is a pleasant bonus.
The buttery, sugary crumble
- Finish with a sweet, slightly salty buttery crumble.
- Mix the crumble in one bowl using your fingers (or a pastry blender).
- If making gluten-free, use the same gluten-free flour for the topping.
- In a bowl, combine the sugar, flour, salt and cold butter.
- If your peaches are very juicy, add an extra tablespoon of flour.
- Use your fingers to pinch the butter into the dry ingredients until you have a mix of fine granules and small pebbles.
- A pastry blender works well if you prefer not to use your hands.
- Scatter the crumb mixture evenly over the arranged peaches.
- It may look like too much topping, but it bakes down to the perfect balance.
As the tart bakes, the topping melts into glossy, golden bubbles that coat the slightly caramelized fruit slices.
- Bake 40 to 45 minutes, until glossy bubbles form around the fruit and the crust is lightly browned.
- Cool the tart on a wire rack before serving.
- Serve warm or at room temperature.
- A scoop of vanilla ice cream or a dollop of whipped cream makes a lovely accompaniment.
Almost time to dig in…
Allow the tart to cool sufficiently on a wire rack before removing the tart ring. It tastes wonderful slightly warm—try it with vanilla ice cream or freshly whipped cream.
gluten-free (or not) peach tart
Adapted from a recipe by Amanda Hesser of FOOD52.
Choose gluten-free or regular flour depending on your preference. Use ripe peaches for the best flavor.
Ingredients
Peach Tart
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (262 grams) (or regular all-purpose flour)
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/4 cup neutral vegetable oil
- 1/4 cup olive oil
- 2 tablespoons whole milk
- 1 teaspoon pure almond extract (or pure vanilla extract)
- 3 large peaches, pitted and cut into 1/2″-slices (about 25 ounces)
Crumb Topping
- 3/4 cup granulated sugar
- 2 tablespoons Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (or regular all-purpose flour)
- 1/4 teaspoon kosher salt
- 2 tablespoons very cold unsalted butter
Instructions
Peach Tart
- Preheat the oven to 425°F.
- In a bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl whisk together the oils, milk and extract. Pour the wet ingredients into the dry and mix gently with a fork until just dampened; do not overwork. Transfer the dough to a 10-inch tart pan and pat it evenly across the bottom and up the sides to meet the edge. Trim any excess dough.
- Arrange the peach slices in overlapping concentric circles starting at the outer edge and working toward the center; the peaches should fit snugly.
Crumb Topping
- In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the cold butter. If peaches are very juicy, add 1 tablespoon additional flour. Pinch the butter into the dry ingredients with your fingers until the mixture resembles fine granules and tiny pebbles.
- Sprinkle the crumble evenly over the peaches (it will look like a lot). Bake 40 to 45 minutes until glossy bubbles surround the fruit and the crust is lightly browned. Cool on a wire rack. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
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