Print Recipe

Fresh Peach Tart

Categories: Pies & Tarts

Submitted by:

This fresh peach tart comes out of the oven thick, bubbly and brown. Great recipe to use peaches that are in season.


  • Fresh Peach Tart (dough)
    • 1 1/2 c. all-purpose flour
    • 1/2 tsp. Clabber Girl Baking Powder
    • 3 tbsp. sugar
    • 1/4 tsp. salt
    • 8 tbsp. unsalted butter in small chunks
  • 2-3 lg. peaches peeled, pitted, cut in wedges
  • 2 tbsp. unsalted butter in small pieces
  • 1 tbsp. peach schnapps
  • 2-3 tbsp. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. Clabber Girl Cornstarch


Prepare a 9-inch pie pan by spraying with cooking spray; set aside

For the dough: mix flour, Clabber Girl Baking Powder, sugar and salt. Add butter; cut in with pastry blender or use a food processor, pulsing to break up butter until mixture is crumbly. Add egg and most of water, mixing until a soft dough is formed. Turn out onto a lightly floured work surface and knead a few seconds. Form into a disc, wrap well and chill about 20-30 minutes.

Preheat oven to 425 F.

In a bowl, toss peaches with sugar and peach schnapps. Combine cinnamon, nutmeg and cornstarch and mix in with peaches.

On a lightly floured surface, roll dough to a circle (about 10-12 inches). Transfer to pie pan by folding in quarters and unfolding in the pan. Mound the peaches in center or arrange wedges in concentric circles, leaving a small border and dot with butter. Bake until peaches are bubbly, about 25-35 minutes

Cool and serve.