This easy peach tart is bright, fresh, and not-to-sweet, making it the perfect end to any summer meal.
Serves 6 to 8
Prep 45 minutes to 1 hour 15 minutes
Cook 20 minutes to 25 minutes
At the start of every summer, I eagerly await the arrival of juicy stonefruit — especially peaches, which are usually the first to emerge. Although pies are the obvious choice for the sweet and juicy fruit, I far prefer tarts, which let you skip the fuss of making and crimping crust and instead embrace the magic that is pre-packaged puff pastry. I can pull the dough from the freezer and voila! Most of the work is done for me.
The secret to packing this tart with as much fresh peach flavor as possible? Tossing the peaches with sugar to release their juices, then reducing the liquid into a syrup to pour over the tart after it bakes. I like to use raw sugar, which imparts a lovely natural flavor and lets all the fresh peach goodness shine through. I also swap whipped cream for a dollop of tangy yogurt and garnish with fresh basil leaves, which really drives home the fresh summer flavor and keeps the tart from tasting too sweet.
Add a Swipe of Tahini for Rich, Nutty Flavor
Sweet, bright peaches pair beautifully with rich, savory flavors, which is why this tart calls for a few tablespoons of tahini, a ground sesame paste that’s a staple in Middle Eastern and Mediterranean cuisines. Within the last few years, tahini has soared in popularity in the U.S., finding its way into brownies, cookies, and salad dressing. Here, it’s spread all over the puff pastry before the peaches are piled on. A sprinkling of sesame seeds on the edges of the tart amp up the sesame flavor even more.
Summer Peach and Tahini Tart
Prep time 45 minutes to 1 hour 15 minutes
Cook time 20 minutes to 25 minutes
Serves 6 to 8
Ingredients
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1 (about 14-ounce) package frozen puff pastry, such as Dufour, thawed according to package directions
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2 1/2 pounds ripe peaches (about 6 medium)
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4 tablespoons raw sugar, such as demerara, divided
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1 large egg
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1 tablespoon white sesame seeds
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1 medium lemon
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1/4 teaspoon kosher salt
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1/4 cup well-stirred tahini
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1/2 cup plain Greek yogurt
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1 tablespoon honey
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1 whole nutmeg, for grating
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2 tablespoons fresh basil leaves
Instructions
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Thaw 1 package frozen puff pastry according to package directions and keep refrigerated.
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Halve and pit 2 1/2 pounds peaches, then cut into 1/2-inch thick slices. Place the slices in a large bowl, sprinkle with 2 tablespoons of the raw sugar, and toss to combine. Let sit and macerate 30 to 60 minutes.
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Arrange a rack in the middle of the oven and heat the oven to 425ºF. Place 1 large egg in a small bowl, add a splash of water, and whisk with a fork to combine.
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Unfold the puff pastry onto a sheet of parchment paper. Using a rolling pin, flatten the creases. Prick holes all over the dough with a fork. Brush the egg mixture onto the outer 4 inches of the dough like a picture frame, no need to do the center. Sprinkle 1 tablespoon white sesame seeds onto the egg-washed edges. Slide the parchment with the pastry on it onto a baking sheet. Refrigerate while you prepare the peaches.
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Finely grate the zest of 1/2 medium lemon over the peaches. Halve the lemon and squeeze 1 tablespoon juice over the peaches. Add the remaining 2 tablespoons raw sugar and 1/4 teaspoon kosher salt, and toss to combine.
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Spread 1/4 cup tahini onto the puff pastry, leaving a 1-inch border. Using a slotted spoon, transfer the peaches onto the tahini, arranging them evenly and decoratively if desired. Reserve the peaches juices remaining in the bowl.
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Bake until the edges are puffed and deep golden brown, 20 to 25 minutes. Meanwhile, pour the peach juices into a small saucepan. Simmer over medium heat until reduced by more than half and thickened into a syrup, 5 to 10 minutes. Remove from the heat. Place 1/2 cup Greek yogurt and 1 tablespoon honey in a small bowl and whisk until combined.
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Remove the tart from the oven and let cool until lukewarm or room temperature. When ready to serve, pour the peach syrup over the tart, then dollop the honey yogurt over the peaches. Finely grate a whole nutmeg over the surface of the tart until the top is lightly dusted. Sprinkle with 2 tablespoons fresh basil leaves, tearing them if large.
Recipe Notes
Ingredient notes: If using 1 (17.3-ounce) box puff pastry (such as Pepperidge Farm), use both sheets, roll out the creases, and divide the tahini and peaches between the two tarts. Alternatively, you can use one sheet but you'll have some peaches leftover.
Storage: Leftover tart can be refrigerated in an airtight container up to 2 days, but the crust will not be as crisp.