Peach Tart

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Peach Tart Peach Tart Recipe Courtesy of

Servings: 6 servings
Difficulty: Easy

Ingredients Add to grocery list

10 ounces (about 2 cups) all-purpose flour
4 tablespoons sugar
½ teaspoon salt
4 ounces (½ cup or 1 stick) cold unsalted butter, cut into small bits
2 tablespoons chilled lard or vegetable shortening
About ½ cup ice water
Cinnamon Sugar (recipe follows)
6 to 8 ripe freestone peaches
Whole nutmeg in a grater
3 tablespoons peach or apricot jam forced through a wire mesh strainer
Vanilla, caramel, or ginger ice cream, optional





Whisk or sift together the flour, 2 tablespoons sugar, and salt. Add the butter and lard and cut it in with a pastry blender until it resembles coarse meal. Add about 1/3 cup of ice water and work it in. Keep adding water by spoonfuls until the dough is just holding together. Gather it into a ball, cover with plastic wrap, and chill 20 minutes.

Note: the pastry can be made in a food processor fitted with a steel blade. Chill the blade 5 minutes, then fit it in the work bowl. Add the flour, sugar, and salt and pulse to sift. Add the fat and process until it resembles coarse meal. Pulse in the water a little at a time, starting with 1/3 cup, until it is holding together. Wrap and chill as in the hand method.

Position a rack in the center of the oven and preheat to 375° F. Line a 12-inch round tart pan with the dough, pressing it into the sides without stretching it. Prick well with a fork, and chill it for 20-30 minutes. Line with buttered foil (buttered side down), fill with pie weights or dried beans, and bake 20 minutes. Carefully remove the foil and weights and bake 8-to-10 minutes more, or until just beginning to color. Sprinkle the bottom with cinnamon sugar and let it cool while preparing the peaches.

Peel the peaches, halve, pit, and slice them into thick wedges. Arrange top of the crust in a single layer, slightly overlapping, in concentric circles. Sprinkle well with cinnamon sugar and a generously grating of nutmeg.

Bake until the peaches are tender and the crust golden brown, about 40 minutes. Melt the jam with the remaining sugar over medium-low heat and simmer 3 to 5 minutes. Let the tart cool slightly and brush it generously with glaze. Serve warm or at room temperature.

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Reader Comments:


I love everything Paula Deen. I am collecting all her cookbooks. And I love everything I have tried. I'm not real big on chicken. So I am always looking for fish recipes. Also I love her peach cobbler. I'm all about peaches. I look forward to getting my magazine, so I can try new recipes. And now I can use Bobbly's cookbooks to try recipes for my husband. Who had heart surgery last year. I love Micheal and Paula's family. And I look forward to hearing more from y'all. And as Paula says, love from my kitchen to yours, Frankie

By Frankie whitfield on April 06, 2014


I couldn't find the 'Cinnamon Sugar' either - I make mine with 1/2 cup sugar and 1 tablespoon cinnamon. (And I keep it in an empty spice shaker after I empty one - keeps forever and is great on buttered toast!)

By Betty on September 18, 2013


Paula I couldn't find the "Cinnamon Sugar" recipe for the Peach Tart. Can you send please. THANKS, Bonnie

By Bonnie Makarewicz on August 17, 2012


i love love love paula and her sons, we watch paula all day long at work, she makes everybody laugh alot

By kathleen on August 16, 2012


I'm diebetic and would like good tasting recipes low in carbs.

By Sharon Schmidt on August 16, 2012


i love you Paula Deen and everything you cook. thank you!

By donna on July 02, 2012


I love all her show and her laugher,but I trying to that look for chicken floorinteen .

By Mrs.Bonnie Evans on July 10, 2011


These tarts are wonderful! I used individual tart pans and made them for gifts for the gals at work. Wonderful! I did use fresh whipped cream on top. This recipe is a keeper!

By Anonymous on November 07, 2010

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