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Peach Crumb Tart

Servings: 12 servings
Prep Time: 20 mins
Cook Time: 45 mins
Chill Time: 2 hrs
Total Time: 3 hrs 5 mins
A summer peach pie topped with a crisp streusel, baked in a tart pan.
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Ingredients

For the crust:

  • 1 ¼ cup all-purpose flour (180 grams)
  • 1/2 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1/2 cup unsalted butter , cold and cut into cubes (113 grams)
  • 2-4 tablespoons ice cold water

For the filling:

  • 4 cups peaches , sliced (850 grams, about 5 medium)
  • 1/3 cup granulated sugar (60 grams)
  • 2 tablespoons cornstarch

For the topping:

  • 3/4 cup all-purpose flour (100 grams)
  • 1/2 cup packed light or dark brown sugar (105 grams)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup unsalted butter , melted and cooled (75 grams)

Instructions

To prepare the crust:

  • To make the crust, combine the flour, salt and sugar (if using) in a bowl. Add the cubed butter and toss until coated.
  • Use a pastry blender to cut the butter into the flour mixture. Add 2 tablespoons of water and mix with a spoon until the dough begins to come together, adding more water a little at a time as needed.
  • Use your hands to form the dough into a disk, cover with plastic wrap, and chill for at least 2 hours in the fridge.

To make the tart:

  • Preheat oven to 425 degrees F. Grease an 8 or 9-inch tart pan, preferably with a removable bottom.
  • On a well floured surface, roll the pie crust out to a rough 11 inch circle and transfer to the prepared tart pan. Trim off any overhanging crust.
  • To make the topping, mix together the sugar, cinnamon, ginger and melted butter together in a bowl. Mixture will be crumbly. Set aside.
  • In a separate bowl, toss the sliced peaches together with the sugar and cornstarch. Dump peaches into the prepared tart crust and evenly sprinkle the topping on top.
  • Bake until crumb topping is golden brown and juices are bubbling, 35-45 minutes. If crumb topping browns too quickly, cover loosely with foil.
  • Let cool to room temperature and remove tart from pan. The tart can be served warm or at room temperature.
NOTES:
  • This tart can also be baked in an 8 inch pie pan.
  • Feel free to use your favorite pie crust recipe, or even store-bought prepared pie crust.

Nutrition

Calories: 273kcal, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 102mg, Potassium: 132mg, Fiber: 1g, Sugar: 19g, Vitamin A: 561IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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