Peach Tart

by Kiran on August 21, 2012 · 85 comments

in Baking, Desserts, Tarts

I‘m a “toss-in-this-and-that” kinda girl.

The idea of following a recipe to a tee is mind boggling and boring. That is why I have so little patience in baking. Since it requires precise measurements to work, this is one area I usually find myself snoozing due to boredom.


I am that kinda girl that snoozes with the thought of measurements. And yup, I am a food blogger. Go figure.

Making tart on the other hand is surprisingly easy and requires a few steps that would definitely cut down the boredom effects. For instance, in order to get a flaky crust, there’s a few key steps in getting the texture right the very first time.

This doesn’t sound boredom to me. It’s more time consuming.

Ok, so now I loathe measurements and I lack patience. Yikes.

So, unlike me, if you love baking and have a ton of patience, try this recipe and let me know how it tastes. Don’t wait till it’s officially fall to crank up the oven. Do it now while peaches are ripe and sweet.

Or before its gone, paving the path to pomegranates and pumpkins. Sadly, that’s the truth.

Print This Recipe Print This Recipe


For crust — adapted from this recipe

  • About 2 cups whole wheat pastry flour
  • a pinch of salt
  • 2 tbsp sugar
  • 1/3 cup almond oil
  • 1/4 cup icy cold water
For filling
  • 3 to 4 peaches, thinly sliced
  • 2 tsp corn starch
  • 2 tsp honey
  • 2 tsp lemon juice
  • 2 tsp vanilla extract


  1. Combine flour, salt and sugar in a medium non reactive bowl.
  2. Add oil and blend it into flour using a fork.
  3. Gradually add icy cold water and blend it into flour with a fork until fully absorbed.
  4. Knead the dough very lightly until it comes together into a ball.
  5. Allow dough to rest for 15 minutes.
  6. Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
  7. Roll the dough out to fit your tart pan (9″ and 4 mini tart pans). Do this quick to avoid overworking the dough.
  8. Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.
  9. Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.
  10. Preheat oven to 350F.
  11. Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven to cool.
  12. Crank up the oven to 375F.
  13. In a bowl, use your fingers to gently toss all filling ingredients. Place peach slices decoratively and bake for 30-35 minutes or until crust is golden and filling sets.
  14. Remove from oven and let cool completely before garnishing with some chopped pistachios, edible flowers and slicing to serve.

On another note — we would be road-trippin’ to New York City in a few days. If you are local and want to meet up for a cup of coffee etc, send me an email. I also welcome any dining suggestions you may have 🙂

What do you love the most — cooking or baking?


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1 The Husband August 21, 2012 at 3:54 PM

It tastes good. Yup!!!!

2 Kiran August 28, 2012 at 7:01 PM

Thanks for being bias 😉

3 Erica { } August 21, 2012 at 4:38 PM Was our favorite restaurant when we went to NYC for dinner and was our go-to breakfast spot. Have a blast!
Erica { } recently posted..5k Goal Met!

4 Kiran August 26, 2012 at 12:08 AM

Erica — thanks for the restaurant recommendations 🙂

5 fabiola@notjustbaked August 21, 2012 at 5:48 PM

I could not agree more. Baking even if it’s hot is a must with all of the beautiful abundant fruit we get in the summer. Bake on, and add pistachios!!! What a great addition. And thank you for stopping my blog, I appreciate it very much!
fabiola@notjustbaked recently posted..Zucchini and Tomato Spicy Summer Pasta

6 Kiran August 26, 2012 at 12:13 AM

Fabiola — I am a huge fan of pistachios! Just wished I could add it to everything!

7 Rosa August 21, 2012 at 5:49 PM

I rarely follow a recipe word for word… I always have to adapt everything I bake or cook.

That tart looks delicious! Great èastry and flavors.



8 Kiran August 26, 2012 at 12:13 AM

Rosa — thanks love. So glad to know I am not alone in this issue 😉

9 Viviane Bauquet Farre August 21, 2012 at 9:13 PM

Marvelous tart, Kiran! Peach is one of the pleasures of the time of year and its desserts like these that perfectly conclude meals. Well done, as always!

10 Kiran August 26, 2012 at 12:16 AM

Viviane — thanks love 🙂

11 Charul Ajmera August 21, 2012 at 11:52 PM

Hi Kiran, the tart looks absolutely delicious and beautiful. Yep, measurements is not my thing too. So more than often, after completeing a recipe I go back to my mom asking her, what would be ideal amount I should write for this ingredient! I am that kinda girl too!
Charul Ajmera recently posted..Independence Day Lunch

12 Kiran August 26, 2012 at 12:20 AM

Charul — have a notepad and pen ready whenever you are testing a recipe. And oh, pen the details immediately. I don’t trust my forgetful memory 🙂

13 Charul Ajmera September 24, 2012 at 7:30 AM

That is a good idea. I try to keep a track of what I am putting in and what quantity, but given the variety of spices that goes into an Indian curry, it is actually difficult at times. Will do the notepad and pen thing now. 🙂
Charul Ajmera recently posted..Good ol’ Sandwich

14 Reem | Simply Reem August 22, 2012 at 1:10 AM

You know i love baking but I too get lazy at the thought of measurements…LOL
This looks really good… Nice pics!!

15 Kiran August 26, 2012 at 12:22 AM

Reem — I share your sentiments, my friend 🙂

16 Choc Chip Uru August 22, 2012 at 1:51 AM

Peach is one of the most perfect ingredients 😀
I love your beautiful tart!

Choc Chip Uru
Choc Chip Uru recently posted..The 40 Hour Famine

17 Kiran August 26, 2012 at 12:25 AM

Uru — thanks dear 🙂

18 Maureen | Orgasmic Chef August 22, 2012 at 3:07 AM

Oh how I wish I could be in New York 🙂 A recipe is always a suggestion in my kitchen. Baking has to be rather precise but everything else it’s what I have on hand and what I feel like eating.

Gorgeous tarts!
Maureen | Orgasmic Chef recently posted..My First Successful Macarons and Memories

19 Kiran August 26, 2012 at 12:37 AM

Maureen — and how I wish we could all meet and eat our hearts out in New York 🙂

20 chinmayie @ love food eat August 22, 2012 at 5:11 AM

I am also a “toss-in-this-and-that”! I could have written that first paragraph myself 🙂 I stayed away from baking for this reason ffor a long time and fortunately I have mastered baking enough to actually experiment 🙂
Have a great trip! We are in Thailand on a holiday right now…
chinmayie @ love food eat recently posted..Pasta with Avocado & Pesto

21 Kiran August 26, 2012 at 12:41 AM

Chin — I admire your ability to hop in during your vacation. You just have fun with your family and see you back soon 🙂

22 August 22, 2012 at 6:08 AM

Lovely simple and delicious looking. enjoy your trip you lucky girl recently posted..White Chocolate and Strawberry Balsamic Tart

23 Kiran August 26, 2012 at 12:43 AM

Tania — thanks sweets 🙂

24 Cassie August 22, 2012 at 8:20 AM

Yes I hate measuring. I have a terrible inability to follow a recipe exactly as written. I always want to make my own changes. This tart look fabulous, I love fresh peaches!! (PS – I don’t know why it’s been so long since I’ve been here, I love your blog!)

25 Kiran August 27, 2012 at 3:04 AM

Cassie — thanks sweetie! I love your blog too 🙂

26 Jamie August 22, 2012 at 2:20 PM

I always follow a recipe, even if I developed it myself since I know how important exact measurements are for pastry. But not the filling! The peaches are so sweet this year but I’ve not yet made a tart…. but it on the menu! Yours is beautiful!
Jamie recently posted..A VISUAL FEAST

27 Kiran August 27, 2012 at 3:06 AM

Jamie — I concur with you in regards to pastry.

28 Kankana August 22, 2012 at 2:36 PM

When I didn’t know how to bake a tart, I used to think it’s one of those super tough treat to bake. But, I agree with you it is surprisingly easy and fun too 🙂
Kankana recently posted..Raspberry Lemon Iced Tea

29 Kiran August 27, 2012 at 3:11 AM

Kankana — baking involves a lot of being “precise” and it’s usually thought of being difficult. Not until one makes it with a lot of patience 🙂

30 Laavanya August 22, 2012 at 3:50 PM

Wow.. that tart looks amazing… I’ve always loved fruit tarts but have never tried making one so far… you make it look so easy.

31 Kiran August 27, 2012 at 3:12 AM

Laavanya — thanks dear. And it’s truly easy 🙂

32 Richa August 22, 2012 at 6:14 PM

i cant follow recipes unless there is some gun pointed at my head:) like a deadline or need to perfect a recipes or something:) love those mini tarts!
Richa recently posted..Kala Chana masala – Sprouted Black chickpea curry. vegan glutenfree recipe

33 Kiran August 27, 2012 at 3:15 AM

Richa — lol, i agree 🙂

34 Danyelle Franciosa August 22, 2012 at 7:21 PM

I love the toppings of the tart and it looks really good!
Love it, thanks for sharing this recipe!
Danyelle Franciosa recently posted..Allkind Joinery Brisbane – Upholding a Proud Tradition

35 Kiran August 27, 2012 at 3:16 AM

Danyelle — and thanks for the compliments! 🙂

36 Steve @ the black peppercorn August 22, 2012 at 10:37 PM

I bought 2 baskets of peaches today and was thinking of making a tart. This looks wonderful!
Steve @ the black peppercorn recently posted..Chorizo Stuffed Jalapeno Popper

37 Kiran August 27, 2012 at 3:19 AM

Steve — do it and let me know how it tastes 🙂

38 Cass @foodmyfriend August 23, 2012 at 1:11 AM

I think I would eat the little one first, then have the big one with a scoop of ice cream….
Cass @foodmyfriend recently posted..The Very Hungry Caterpillar Cupcake

39 Kiran August 27, 2012 at 3:23 AM

Cass — i love your approach 🙂

40 Jennifer (Delicieux) August 23, 2012 at 2:29 AM

Those tarts look gorgeous Kiran! I just adore peaches and can’t wait for peach season here.

Have fun in New York! I’ll be heading there myself in a few weeks for our honeymoon. I can’t wait.
Jennifer (Delicieux) recently posted..Caramelised Onion Tart

41 Kiran August 27, 2012 at 3:26 AM

Jennifer — How fun! I wish we cross paths. Perhaps next time? 🙂

42 Jenny @ Ichigo Shortcake August 23, 2012 at 2:37 AM

I realised I haven’t been back here for a while and now your photos are really gone to a new level!!! I’ve been wanting to buy those spoons for quite some time but they’re so expensive….

Love how summery and fresh the tart looks, I’m a terrible baker, not in the sense that I get bored, I’m just bad with timing things in the oven and often overcook things. 🙁 Would love a big piece of this!
Jenny @ Ichigo Shortcake recently posted..Tidlom Thai, Melbourne CBD – homey, authentic Thai food

43 Kiran August 27, 2012 at 3:32 AM

Jenny — I’ve been on a blog hiatus myself. Thanks for returning and for the wonderful compliments. Truly appreciate it, my friend 🙂

44 Baker Street August 23, 2012 at 8:12 AM

On most days I’m toss-in-this-and-that kinda girl too! This peach tart looks incredible, Kiran! I must must give this a try soon! 🙂
Baker Street recently posted..Devil’s Food Cake #ForeverNigella

45 Kiran August 27, 2012 at 3:33 AM

Anu — thanks love. Let me know how it tastes 🙂

46 Ina gawne August 23, 2012 at 8:33 AM

What a lovely looking pie! This has inspired me to get into the kitchen this weekend…I am thinking peach pie with a crumble on top – yum! Thanks for sharing!
Ina gawne recently posted..DRYING HERBS FOR TEA

47 Kiran August 27, 2012 at 3:36 AM

Ina — you are welcome! I hope you enjoyed baking over the weekend 🙂

48 Helene Dsouza I Masala Herb August 23, 2012 at 9:36 AM

for sure… following recipe measurements exactly is no fun. But I see them more as a help at the beginning. Just to help a baker to have an idea of the quantity amounts. you know what I mean?

Anyway.. you Tart looks very very tempting and its one of the prettiest I have ever seen! (thats means something!)

I just wish my peach tree in europe was in india… lol

49 Kiran August 27, 2012 at 3:44 AM

Helene — thanks for the compliments my dear. And yes, measurements are so essential in developing recipes. I get that. It’s just the tedious effort is a little boring 😀

50 Asmita August 23, 2012 at 9:58 AM

Hi Kiran,
How lucky, you are off to New York. Have a great time.
I am very casual about measuring things when cooking but baking , one has to be precise.
I do love baking and cooking. Your tart looks phenomenal! Love the use of peaches and sprinkle of the pistachios and edible flowers. Lovely!
Asmita recently posted..Sai-Bhaji Tikkis

51 Kiran August 27, 2012 at 3:46 AM

Asmita — thanks dear 🙂

52 Mary @ Fit and Fed August 23, 2012 at 11:22 AM

Hi Kiran, I’m more of a cook than a baker myself, so I know what you mean. Even though I’m not naturally precise, getting my recipes quantified for my blog, making sure that they are reproducible, does help me become a better cook. And it certainly will help my young adults be able to make the family recipes if they want. As far as the peaches, I’m all for cooking with them as much as possible before they are gone, you have the right idea there. Love your Middle Eastern touch of the pistachio topping, and are those nasturtium blossoms on top? Nice!
Mary @ Fit and Fed recently posted..Date Sweetened No Oil No Sugar Granola

53 Kiran August 27, 2012 at 3:57 AM

Hi Mary — I love adding crunch to my desserts, hence the pistachios! I wish I knew the species of those edible flowers 😀

54 Jen L | Tartine and Apron Strings August 23, 2012 at 11:57 AM

I love BOTH – cooking and baking…I guess it depends when you ask me! LOL! Sometimes I prefer one over the other, but it’s just a matter of mood…Your tarts look too pretty to eat!!! Love the way they look and I literally want to lick my screen, Kiran! Good job!
Jen L | Tartine and Apron Strings recently posted..Avocado Egg Chop

55 Kiran August 27, 2012 at 3:58 AM

Jen — thanks love! You made my day 😀

56 Sophie August 23, 2012 at 5:06 PM

Your tarlets look amazing, stunning & truly appetizing too, dear Kiran!
MMMMM,…You did a perfect job! fabulous pictures too!

Have fun in New York: You are 1 lucky woman! 🙂
Sophie recently posted..Vegan no-bake fig & cream cheese cake bars, with a Gluten-Free option! Yeah!

57 Kiran August 28, 2012 at 7:04 PM

Sophie — thanks love. Its a work trip but might as well squeeze in some leisure 🙂

58 Divya August 24, 2012 at 11:42 AM

Lovely tart! I’m actually not much of a baker because I hate having to stick to measurements :).

Have fun in NYC!
Divya recently posted..My first food video – choco-coco hazelnut tea latte

59 Kiran August 28, 2012 at 7:18 PM

Divya — thanks dear. I hope you and the family are doing well. If I can be of any help, let me know.

60 Tadka Pasta August 24, 2012 at 12:07 PM

That tart cannot have come from someone who loathes measurements or lacks is just perfect. We’re the toss-in and hope-for-ze-best types too, its so hard to take notes when we’re in the zone 😀

And baking is first love..but gotta cook to survive, na.
Tadka Pasta recently posted..Crunchy, Caramely Broccoli Rabe

61 Kiran August 28, 2012 at 7:20 PM

Tadka Pasta — I truly loathe measuring. Pinky swear 😉

62 Rikki August 24, 2012 at 5:29 PM

I’m totally more of a baking kinda person. When I’m following a recipe I double check measurements sooo many times. Usually I’m singing and dancing along to some music so I get distracted haha. This peach tart looks incredible! Peaches are my second favorite fruit, next to raspberries. I love them in tarts. Delicious!
Rikki recently posted..Botanical Gardens, Smith College, Northampton, MA

63 Kiran August 29, 2012 at 12:39 AM

Rikki — I LOVE your approach towards baking. I might be inclined to “use” your tactics 😉

64 Deb August 24, 2012 at 7:43 PM

I’m on the fence, I enjoy both cooking and baking. If pushed I would choose baking. But I really want to comment on the peach tart, it is intoxicating! Adore the sultry summer reds and oranges!

65 Kiran August 29, 2012 at 12:43 AM

Deb — thanks for the feedback & compliments, Deb 🙂

66 Sanjeeta KK August 25, 2012 at 10:27 AM

I love baking but lack patience.. but this tart is up my ally! Lovely click, Kiran..
Sanjeeta KK recently posted..Baking | Two Healthy Eggless Chickpea Flour Cookies – Chocolate and Cardamom Flavoured

67 Kiran August 29, 2012 at 12:44 AM

Sanjeeta — thanks dear. I think baking involves knowing the basics. Once that is covered, it can be easier than thought.

68 Raymund August 26, 2012 at 4:31 AM

Wow that tart is gorgeous! Really nice recipe and photo
Raymund recently posted..Coca Cola Chicken

69 Kiran August 29, 2012 at 12:49 AM

Raymund — thanks friend 🙂

70 Gabby @ the veggie nook August 26, 2012 at 4:14 PM

Wow your blog is simply gorgeous! And this tart looks amazing. I love baking, but I can totally understand why some people wouldn’t. To me, I love the chemistry- how you have to get everything just right and when it works, it feel like such an accomplishment hehe. Although I agree with you- I do love cooking for the ability to throw things in unplanned 🙂
Gabby @ the veggie nook recently posted..pineapple shortbread bars

71 Kiran August 29, 2012 at 12:50 AM

Gabby — welcome to Recipebox and thanks for the compliments 🙂 And you are right about the chemistry of baking.

72 Nava Krishnan August 27, 2012 at 8:03 AM

Simply delicious looking tart but I have no patience for baking and also the time to make it. You have made a gorgeous and smashing peach tart which I am admiring all the way.
Nava Krishnan recently posted..Suman sa Lihiya (Glutinous Rice with Lye Wrapped in Banana Leaves)

73 Kiran August 29, 2012 at 12:52 AM

Nava — thanks my dear 🙂

74 amy @ fearless homemaker August 27, 2012 at 9:03 AM

oh wow, this looks so lovely! i love the addition of the crushed pistachios – i bet they add both a great flavor AND a lovely texture. i’m more of a cook than a baker, too, for the same reasons – baking requires a precision that i sometimes lack. =)
amy @ fearless homemaker recently posted..slow cooker mexican chicken {with beans + corn}

75 Kiran August 29, 2012 at 12:55 AM

Amy — thanks dear, but I definitely don’t refer myself as being a baker with precision. I’m a believer of practice, but not necessarily with perfection along the way 😉

76 Katie August 27, 2012 at 12:06 PM

This peach tart looks glorious! I’m ashamed to admit that I’ve owned a tart pan for almost 2 years and have yet to make one. I think it might be in my future!
Katie recently posted..Greek Pasta Salad

77 Kiran August 29, 2012 at 12:55 AM

Katie — Use your tart pan. Like, right now!!

78 Courtney Jones August 27, 2012 at 6:10 PM

Wow! This is stunning & gorgeous! Beautiful photos. Perfect way to enjoy fresh summer peaches. Especially when topped with some pistachios! My favourite 🙂

79 Kiran August 29, 2012 at 1:11 AM

Courtney — Thanks dear and please do not feel pressured to comment while you are taking a break 🙂

80 Roxana | Roxana's Home Baking August 28, 2012 at 3:21 PM

i’m a baking kind of girl and this tart sounds like a great end of summer treat. We just picked some peaches over the weekend and your recipe comes at the perfect time.
Have fun in New York!
Roxana | Roxana’s Home Baking recently posted..Tomato tart with poppy seed crust and goat cheese

81 Kiran August 29, 2012 at 1:12 AM

Roxana — thanks dear, and do let me know how it tastes 🙂

82 A Brown Table August 30, 2012 at 2:39 PM

I love the color of the crust on this tart, it looks perfect and that too whole wheat. Gorgeous work as always!

83 Harini September 21, 2012 at 11:59 PM

Lovely photographs, Kiran! The tarts look extremely yum. I have phases. For a month or two I may stick to trying a recipe to the tee, but mostly I am just inspired. I pick up ideas and work up my own recipes.
Harini recently posted..Mint Rasam ~ A vegan soup & appetizer from South India

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