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–+ servings

Peach Crumb Tart

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A summer peach pie topped with a crisp streusel, baked in a tart pan.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours 5 minutes
Servings 12 servings
Calories 273
Author Annalise Sandberg

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

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