A peach tart with one slice on a plate next to it.
Photography, Valéry Guedes

Easy Peach Hazelnut Tart

Celebrate summer with sun-kissed market peaches and a flaky hazelnut pastry.


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

Servings 6



  • 2/3 cup unsalted butter at room temperature
  • 3/4 cup icing sugar
  • 1/4 tsp salt
  • 2 eggs
  • 2 cups all-purpose flour
  • 2/3 ground hazelnuts
  • 1/3 cup cornstarch

Hazelnut Cream

  • 31/2 tbsp granulated sugar
  • 3 tbsp unsalted butter at room temperature
  • 1 egg
  • 2/3 cup ground hazelnuts

Fruit Topping

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



  • 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.


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.
Previous Story

T-Bone Steak with Coffee Chili Rub

Next Story

Keto Crispy Zucchini with Herb Aioli

Latest from recipes

Best Banana Bread

This wholesome banana bread recipe from the Cook More, Waste Less cookbook uses all of the