(Semi-Lazy) Peach Tart

In case you hadn’t noticed, peach season is upon us. Here in New England I think that if you blink, you might miss it. After all, when you think peaches, I doubt that any of the New England states pop up into your mind. Of course, very soon, apple season will be here to take center stage. But, for now, I will enjoy the peaches while I can…they don’t have a long shelf life either, so you best cook any fresh peaches you get.

I received a generous gift from a neighbor – a bundle of peaches from her backyard. Coming from a farming family, I was giddy and overwhelmed by this gesture. Immediately the wheels started turning as to what I should with these precious peaches. A few weeks ago, we went blueberry picking and brought home over five pounds of fresh blueberries – some of our bounty went to make a free-form blueberry tart. I like these free-form tarts – you get all of the deliciousness of a pie with less effort. Figuring peaches to be tart-friendly, I thought it might be worth trying to create something similar.

I came across this recipe for the Lazy-Day Peach Tart. It is pretty simple to make and basically only requires prepping the peaches, pouring them in the middle of a pre-made pie crust, folding the edges and baking.

Even though it might require a little more effort, I envisioned making something like this: (image from http://www.recipes100.com)

peach tart vision

Ingredients for tart:

– 1 premade piecrust (half package of a 15oz folded refrigerated unbaked piecrust – I usually find these near the premade cookie dough in the refrigerator section)

– ¼ cup granulated sugar

– 4 tsp all-purpose flour

– ¼ tsp ground nutmeg

– 3 cups sliced, peeled peaches or nectarines (1 ½ pound)

– 1 Tbsp lemon juice

For egg wash:

– 1 beaten egg

– 1 Tbsp water

Optional: powdered sugar and/or sweetened whipped cream


1-Preheat oven to 375F.

2-Let the piecrust sit at room temperature, according to package directions, then unfold.

3-Line a large baking sheet with foil and lightly flour. Place the piecrust on the prepared baking sheet and roll to a 14×11 oval.

4-In a large mixing bowl, mix together sugar, flour, and nutmeg. Stir in peaches and lemon juice.

5-Spoon peach mixture onto pastry, leaving a 2-inch border. (Or place the peaches side by side, leaving a two inch border. Start with the outer layer, working your way inside. Each layer may overlap slightly.)

6-Fold pastry border up and over peaches, fold/pinch edges as needed.


7-Combine egg and water, brush egg wash onto the top edge and side of piecrust.

8-Place in oven for 40-45 minutes or until crust is golden.

9-Cool for 30 minutes on the baking sheet.

10-Dust the edges with powdered sugar, if desired. Serve with sweetened whipped cream.


It certainly is a quick way to use up those peaches. And, it is really good. The kids weren’t so keen on the blueberry tart, but this was a winner! Some liked it better warmed up, others were happy to eat it cold. In any case, it didn’t last long. I didn’t bother adding powdered sugar or whipped cream – but I think it would be really good with some ice cream.  Enjoy!


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