The PEACH CRUMBLE TART is a rustic, wholesome dessert, perfect for those who love a soft center and a crunchy top. Its buttery, crumbly base encloses a juicy filling of fresh peaches that release their full summer aroma during baking.
Easy and quick to prepare, it’s the most indulgent alternative to the classic tart: no rolling pin, just crumbs of dough that wrap the fruit like a sweet, irresistible hug.
Great to serve for breakfast, as an afternoon snack with a scoop of vanilla ice cream, or as a dessert at the end of a meal, it wins you over with its simplicity and authentic homemade flavor.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 387.55 (Kcal)
- Carbohydrates 60.57 (g) of which sugars 30.12 (g)
- Proteins 6.36 (g)
- Fat 15.01 (g) of which saturated 9.33 (g)of which unsaturated 5.39 (g)
- Fibers 1.83 (g)
- Sodium 15.09 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- lemon zest
- 7 tbsp butter (cold (about 3.5 oz))
- 1 egg (medium, at room temperature)
- 3 yellow peaches (medium)
- 3 tbsp granulated sugar
- 2 tsp cornstarch
- 1/2 tsp lemon juice
For the peach crumble tart you will need
- 2 Bowls
- 1 Springform pan 8 in
- Parchment paper
- 1 Knife
- 1 Spoon
Preparation of the peach crumble tart
In a bowl place the sifted flour and baking powder, the sugar and the lemon zest.
Mix the dry ingredients and add the cold butter cut into cubes, working it with your fingertips until you obtain a sandy mixture.
Incorporate the egg and quickly blend it into the dough until a ball forms. Transfer it to the fridge for 20 minutes.Peel the peaches, cut them into cubes and put them in a bowl.
Add the sugar, cornstarch and lemon juice. Mix well and let rest for 15 minutes so the peaches release some of their juice.Line the base of an 8-inch springform pan with parchment paper and butter the sides. This step is essential to ensure the tart releases from the base without breaking.
Press 2/3 of the dough onto the bottom, pressing lightly to compact it.
Spread the peach filling on top, including the liquid.
Finish with the remaining dough crumbled over the top, letting it fall irregularly for a rustic look.Bake the peach crumble tart in a conventional oven preheated to 356°F for 35-40 minutes, until the surface is golden.
Remove from the oven and let cool completely before unmolding, so the filling firms up. To help, run a smooth-bladed knife around the sides.Once cold, transfer it to the refrigerator for a few hours, well covered, before serving sprinkled with powdered sugar.
