Name: Double Peach Almond Tart with Crème Prise
Prep time: 40 min
Cook time: 40 min
Total time: 140 min
Yield: 8
Ingredients: unsalted butter; confectioners' sugar; ground almonds; fine sea salt; vanilla powder; egg; all-purpose flour; potato starch; eggs; superfine sugar; ground almonds; all-purpose flour; fine sea salt; yellow peaches; white peaches; slivered almonds

Buttery sweet dough tart filled with almond-rich crème prise, yellow and white peaches and toasted almonds for a rustic French summer dessert.

🍑 Double Peach Almond Tart with Crème Prise

This rustic French peach almond tart blends buttery sweet dough, a rich almond-based crème prise, and a generous mix of yellow and white peaches for a summery dessert that feels both elegant and homey. With its golden crust, caramelised almond edges and soft, juicy fruit, it’s the kind of tart that shines at family gatherings, picnics or relaxed summer dinners.

The combination of two types of peaches adds colour and depth—yellow peaches bring brightness, while white peaches offer delicate floral sweetness. Paired with the creamy almond filling, each slice delivers a balance of fruit, nuttiness and crisp pastry. 😍

🥧 What Makes This Peach Tart Special?

This tart is inspired by classic French summer baking, where ripe stone fruit meets nutty crème fillings. A few features make it exceptional:

Crème Prise — A simple yet luxurious almond filling that bakes into a tender, softly set layer beneath the fruit.
Double Peaches — Using both yellow and white varieties creates a stunning mosaic effect when sliced.
Buttery Sweet Dough — Crisp edges and a melt-in-the-mouth base elevate the tart from rustic to refined.
Make-Ahead Friendly — Chill the dough, prep the fruit, or even bake the tart the night before serving.

It’s visually striking, aromatic and incredibly satisfying without being overly sweet—a hallmark of French fruit tarts. ✨

🍑 Choosing the Perfect Peaches

For the best results, use peaches that are:

Ripe but still firm so they hold shape during baking
Juicy with vibrant colour for a beautiful tart surface
Similar in ripeness to avoid uneven cooking

If peaches are very juicy, a quick pat with paper towels helps keep the crème filling from becoming too moist.

👩‍🍳 How the Tart Comes Together

The process is wonderfully straightforward:

Sweet Dough — A classic blend of butter, sugar, almonds and flour creates a dough that rolls out smoothly once chilled.
Crème Prise — Whisk eggs, sugar and ground almonds into a silky mixture that bakes into a soft, custardy layer.
Fruit Prep — Slice yellow and white peaches into irregular chunks for a natural, rustic look.
Assembly — Spread the crème prise into the tart shell, scatter peaches generously on top and finish with slivered almonds.
Bake — A slow bake at 170°C ensures a golden crust, set filling and lightly toasted nuts.

As the tart bakes, the peaches sink slightly into the almond cream and release their aroma—one of the joys of French summer desserts. 🌞

🌿 Serving & Storage

Let the tart cool completely before slicing to ensure clean, neat wedges. Serve:

At room temperature for the best texture
With a spoonful of crème fraîche for a classic French pairing
Lightly warmed for an extra comforting feel

Leftovers keep well in the fridge for up to 2 days and taste even better as the flavours meld.

💡 Tips for Success

Chill the dough after lining the tart pan to prevent shrinking.
Don’t overwhisk the crème prise—keep it smooth, not airy.
Press the peaches lightly into the filling to encourage even baking.
A sprinkle of almonds adds crunch and enhances the nutty aroma.

⭐ Reader Reviews

This tart has become a favourite for many home bakers:

Elise: “Everyone went back for seconds—the colours are beautiful!”
Marco: “Rich almond filling balanced by fresh peaches. A small slice goes a long way.”
Hannah: “Tried this with nectarines—worked perfectly!”
Sophie: “Classic French vibes. I’ll reduce the sugar next time, but the texture was spot on.”

❓ FAQ

Can I use nectarines instead of peaches?
Absolutely! Nectarines behave almost exactly like peaches in baking. Keep the fruit pieces similar in size and choose fruit that’s ripe yet firm for the best texture.