Just Peachy Summer Tart

Pesche Biance or white peaches are my favorite summer fruit and when I first tasted them in Reggio Emilia in Italy, I was hooked. No going back to ho hum tasting peaches. I like to use white peaches for this refreshing summer tart but yellow peaches are fine too


  • Sugar Crust Tart Shell
  • 1/3 cup sugar
  • 1/2 cup butter, room temperature
  • 1- 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tablespoons milk
  • Filling
  • 7 large peaches, peeled, pitted and cut into ¼ inch thick slices
  • 2 tablespoons water
  • 4 tablespoons lemon juice (juice of two large lemons)
  • 1 tablespoon cornstarch
  • ¼ cup sugar
  • Pinch salt
  • 2 tablespoons peach jam


  1. Makes one 9-inch tart
  2. Preheat oven to 400F.
  3. In a large bowl, cream together sugar and butter until light. Beat in flour, salt and milk until mixture is moist and comes together.
  4. Press dough into a 9 inch tart pan with removable bottom, making sure to also press dough up the sides. Bake for 15 to 20 minutes, or until crust is golden. Cool to room temperature.
  5. Place 1-1/2 cups of the sliced peaches in a small saucepan and add the lemon juice cup and cook over medium heat until the slices are very soft and mushy. Transfer them to a fine mesh strainer set over a bowl and press on the slices with a spoon to remove as much peach juice as possible. Set aside.
  6. In the same saucepan off the heat, combine the cornstarch, sugar and salt. Stir in the reserved peach juice and cook over medium heat, stirring constantly until the mixture is a thick and shiny glaze. Set aside.
  7. Arrange the remaining peach slices in the cooled tart shell overlapping the slices to completely cover the crust.
  8. Use a pastry brush to brush the glaze evenly over the peaches. Refrigerate at least 2 hours before cutting into wedges.
  9. More great tart recipes at www.ciaoitalia.com
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