Roasted Peach Almond Tart

There is something amazing about biting into a flaky tart filled with sweet roasted peaches and the gentle chew of almond paste. This breakfast tart came to life one summer when ripe peaches filled my kitchen counter and I craved a special brunch treat that felt both elegant and easy. It is simple enough for a lazy weekend yet dazzling enough to serve guests at a special brunch table.

Every time I make this tart, the aroma of roasting peaches fills my kitchen and reminds me of family lazy mornings spent sipping coffee and sharing slices warm from the oven. The crunch of sliced almonds on top is always everyone’s favorite.

Ingredients

• Puff pastry sheet: Thawed so it is pliable and easy to shape. Choose an all-butter pastry for the flakiest results
• Medium ripe peaches: Sliced and juicy for natural sweetness. If possible pick peaches with fragrant skin and no soft spots
• Almond paste: Softened so it spreads easily. Look for one that lists almonds as the first ingredient for best flavor
• Brown sugar: Lends a caramel note and helps peaches caramelize. Choose a moist dark brown sugar
• Sliced almonds: Sprinkled on for crunch and a lovely nutty finish. Fresh almonds should smell sweet and not rancid
• Egg: Used for the wash to make the pastry edges golden and glossy. Select a fresh large egg
• Vanilla extract: Adds floral warmth and brings all the flavors together. Pure vanilla gives the best aroma

Instructions

Preheat the Oven:

To start get your oven hot by setting it to 400°F or 200°C This gives the pastry its signature rise and crisp layers

Prepare the Puff Pastry:

Roll out your thawed puff pastry on a lightly floured work surface until it fits your tart pan Lay it gently into the pan pressing it into the corners Trim off any dough that spills over the edges To keep the crust flat prick the base all over with a fork

Roast the Peaches:

Slice your peaches and toss them in a bowl with brown sugar and vanilla extract Scatter them over a parchment-lined baking sheet Slide them into the oven and let them roast for about 15 minutes which softens them and turns their juices syrupy

Assemble the Tart:

While the peaches roast use this time to spread almond paste over the bottom of your lined tart crust Dollop bits on and gently smooth with the back of a spoon or damp fingers Once the peaches are roasted lift them out and arrange in an even layer across the almond base Let the juices drip back into the roasting tray to avoid soggy crust

Add Toppings:

Give your tart extra texture by scattering sliced almonds over the fruit For the last flourish beat the egg and use a pastry brush to wash the exposed pastry edges for a beautiful golden color

Bake the Tart:

Slide the whole tart into the oven Bake for about 25 minutes Keep an eye out for deep golden edges and a puffed flaky texture beneath the peaches

Cool and Serve:

Remove the tart from the oven and allow it to rest a few minutes before slicing This helps the almond paste settle and makes serving neat Triangles work well for breakfast portions This tart is lovely warm or at room temperature any time of day

My favorite part is the almond paste layer lightly chewy and fragrant It reminds me of quiet breakfasts with my grandmother who always made almond-scented breads for special mornings This tart feels like a tribute to those sweet memories

Storage Tips

Wrap any leftover tart in plastic or store in an airtight container in the fridge Slices stay fresh up to three days If you want to save it longer freeze individual pieces for up to a month A quick warm-up in the oven brings back the flakiness

Ingredient Substitutions

No peaches Try nectarines or even apricots in their peak season If you want a richer flavor swap brown sugar for a tablespoon of honey If you cannot find almond paste use marzipan just reduce the sugar a bit since marzipan is sweeter

Serving Suggestions

A slice of this tart is just right with a dollop of Greek yogurt and fresh berries For a fancier brunch drizzle with a touch of honey or scatter a few minced basil leaves for color and aroma It even pairs perfectly with strong morning coffee or spiced chai

Seasonal Adaptations

In early fall apples or plums work well During winter canned peaches can be used just drain them well Almond extract can replace vanilla for a stronger nutty note

Success Stories

This tart once starred at my friend’s bridal shower and there was not a crumb left by the time coffee cups were empty It is an easy way to impress with very little stress Even the kids asked for seconds and that is always a win

Freezer Meal Conversion

If you want to make this ahead assemble the tart all the way and freeze before baking Just add a few extra minutes to the bake time directly from the freezer The texture stays perfect and you will always have a festive breakfast ready at a moment’s notice

Every time I bake this tart it signals the start of a cozy morning in my kitchen welcoming both loved ones at the table and the first rays of sun through my window

Recipe FAQs

→ Can I make this tart ahead of time?

Yes, you can prepare the components ahead of time. Roast the peaches and pre-bake the pastry shell the day before. Store separately in the refrigerator, then assemble and bake in the morning for a fresh-tasting tart.

→ How do I know when peaches are ripe enough for this tart?

The best peaches for this tart should yield slightly to gentle pressure and have a sweet aroma at the stem end. They should be firm enough to hold their shape when sliced but ripe enough to release their natural sweetness when roasted.

→ Can I use frozen peaches instead of fresh?

Yes, though the texture will be slightly different. Thaw frozen peaches completely and pat them dry before tossing with sugar and vanilla. You may need to reduce the roasting time by about 5 minutes since frozen peaches are typically pre-softened.

→ Where can I find almond paste in the grocery store?

Almond paste is typically found in the baking aisle near marzipan and other nut products. Some stores may stock it in the international foods section. If you can't find it, you can make your own by processing blanched almonds with sugar and a small amount of almond extract.

→ What can I serve with this breakfast tart?

This tart pairs beautifully with a dollop of Greek yogurt, a drizzle of honey, or a scoop of mascarpone. For a complete breakfast, serve alongside fresh berries and coffee or tea. For a more indulgent brunch, add a glass of prosecco or mimosa.

→ Can this tart be made gluten-free?

Yes, substitute the puff pastry with a gluten-free version, which is available in many supermarkets. Alternatively, you could use a gluten-free pie crust. Just be sure to check that your almond paste is also gluten-free, as some commercial brands may contain wheat.