Summer Peach Tart - Martha White®
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Summer Peach Tart

Prep Time

20 min

Cook Time

25 min


6 Servings

Total Time

45 min

Summer Peach Tart



1 1/3 cups Martha White All-Purpose Flour

1 teaspoon salt

1 tablespoon sugar

1/2 cup unsalted butter, cut into small pieces and chilled

1/4 cup ice water



No-Stick Cooking Spray

1/3 cup plus 1 teaspoon sugar

2 tablespoons cornstarch

2 pounds fresh ripe, firm peaches, pitted, peeled and sliced 3/4 inch-thick

1 large egg yolk beaten with 1 teaspoon cream or milk


Combine flour, salt and 1 tablespoon sugar in bowl of food processor. Pulse to blend. Add butter and pulse until about the size of small peas. Drizzle water over mixture. Pulse 8 to 12 times or until dough forms small clumps. Turn out onto waxed paper. Shape into a disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month).

Heat oven to 450ºF. Spray large rimmed baking sheet with no-stick cooking spray. Roll dough into 12-inch circle on lightly floured surface. Place on prepared baking sheet. Combine 1/3 cup sugar and cornstarch in small bowl. Sprinkle over peaches. Toss to coat.

Arrange peaches in center of dough to within 3 inches of edge. Fold dough over peaches making pleats and leaving about 5-inch opening in center. Pinch pleats and press down to seal. Brush dough with egg yolk mixture. Sprinkle with 1 teaspoon sugar.

Bake 20 to 25 minutes or until golden brown. Remove from oven and set pan on cooling rack. Serve warm or at room temperature.

Tip: If juices leaked onto baking sheet during baking, loosen those areas while tart is warm. For easier clean-up, baking sheet may be covered with foil and sprayed with no-stick cooking spray.