Ripe summer peaches don’t need much to turn them into dessert. This easy peach tart layers sliced peaches over a rich hazelnut cream, then wraps them in a buttery pastry made with ground hazelnuts. There’s no tart pan or elaborate finishing required – the pastry is simply folded around the fruit, baked until golden and finished with a drizzle of honey.

What Makes This Peach Tart so Easy?

Unlike a traditional tart that needs to be fitted into a pan, this free-form peach tart is assembled directly on a parchment-lined baking sheet. The hazelnut pastry is rolled out, spread with hazelnut cream and topped with fresh peaches before the edges are folded over and baked.

A peach tart with one slice on a plate next to it.

Peach Hazelnut Tart

A free-form peach tart with fresh peaches, hazelnut cream and buttery hazelnut pastry, finished with toasted hazelnuts and honey.

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Ingredients

Dough

⅔ cup unsalted butter at room temperature
¾ cup icing sugar
¼ tsp salt
2 eggs
2 cups all-purpose flour
⅔ cup ground hazelnuts
⅓ cup cornstarch

Hazelnut Cream

3½ tbsp granulated sugar
3 tbsp unsalted butter at room temperature
1 egg
⅔ cup ground hazelnuts

Topping

4 peaches halved, pitted, and cut into 1/2-inch thick slices
4 toasted and peeled hazelnuts chopped
1 tbsp liquid honey

Instructions

Dough

In large bowl using an electric mixer, beat butter, icing sugar and salt on medium until light, about 3 minutes. Scrape bottom and side of bowl and beat in eggs, one at a time until incorporated. Add flour, cornstarch and ground hazelnuts and beat on low until almost combined.
Turn out onto work surface and gently knead into ball. Wrap in plastic wrap and flatten into disc; refrigerate for 1 hour.

Hazelnut Cream

In large bowl, beat sugar and butter until light, about 2 minutes. Beat in egg until incorporated, beat in ground hazelnuts until just combined.
Preheat the oven to 350°F. Roll out the dough on a lightly floured work surface to 1/4-inch thick round and place on parchment paper-lined baking sheet. Spread the cream in centre of dough leaving a 4-inch border to fold in. Arrange the peaches in concentric circles over cream then fold over pastry edge and sprinkle with hazelnuts.
Bake until golden, 40 to 50 minutes. Drizzle with honey before serving.

Notes

Tip: To make ground hazelnuts, whirl skinned roasted hazelnuts in a food processor until fine crumbs form. Freeze in a resealable container for up to 6 months.

Keyword easy peach tart, peach dessert, peach tart