Rustic Peach Tart

Prep Time
15 mins
Cook Time
20 mins


  • 2.5 peaches skinned, pitted, sliced
  • 1/4 cup brown sugar
  • 1/8 cup white sugar
  • 1/2 lemon juiced & zested
  • 1/4 tsp vanilla bean extract or vanilla bean paste
  • 1/4 tsp cinnamon
  • 2 tsp corn starch
  • 1 premade thawed pie crust (or make your own)
  • 1 egg for an egg wash
  • 1 tbsp butter cubed


  1. Preheat oven to 450°F and place a rack in the center of the oven.
  2. Blanch your peaches to easily peel the skin off of them. Slice up two of the peaches and cube the other half of the peach.
  3. In a sauce pan over medium low heat, combine 1/2 peach cubed, brown sugar, white sugar, lemon juice and zest, vanilla extract, cinnamon and cornstarch. Simmer for 10-15 minutes until peaches have softened and the mixture is a thick paste.
  4. While the sauce is simmering, roll out your pie crust and transfer to your silpat cookie sheet. Then layer on the peach slices in a circular pattern, leaving about 2 inches around the entire crust. Fold the crust over the edge of the peaches. With a pastry brush, brush on the egg wash on the exposed crust.
  5. When the sauce is finished, pour generously over the top of the tart. Dot the top with cubes of butter.
  6. Place tart in oven for 20-25 minutes until the crust is brown and the sauce is bubbling. Remove from oven and let cool on a wire rack until completely cool.