Peach Shortbread Tart with fresh peach filling on a shortbread crust, and crumb topping, is a simple, delicious dessert that will be a favorite!
A couple years ago I decided to make my own birthday “cake” (really…who does that?). But I really didn’t want a cake, so I made this delicious Peach Shortbread Tart for myself and my family. And let me tell you I enjoyed every single bite of it! Happy Birthday to ME!
I had recently been out to a local orchard and had picked about 40 pounds of fresh, juicy peaches (my birthday is in July, the time for the ripest Northwest peaches!). The decision was made to use some of the peaches and “tweak” one of my favorite tart recipes that I received from a friend of mine years ago.
The original recipe is for an Apple Shortbread Tart, and I’ve also used the same basic recipe to make a Boysenberry Shortbread Tart. This time I made it a PEACH Shortbread Tart, and it tastes wonderful! Here’s how to make a peach shortbread tart:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Making the Peach Shortbread Tart Crust
The basic recipe is simple. First, you make a shortbread crust, and then you make the filling. Top the filling with some of the reserved shortbread crust crumbs. Bake it, then eat it. You will totally LOVE it! End of story! The shortbread crust is extremely simple to make. It’s ready in a jiff.
Here’s the crust before putting all the goodies in it! The crust is firmly packed down into the tart pan before baking.
See these gorgeous peaches? Yep. I picked about 40 pounds of ’em at a local You-Pick farm. Fresh peaches are what I use to make this tart, because they are lip smacking good.
Can’t Wait To Eat The Peach Shortbread Tart
Here’s my finished birthday dessert, a peach shortbread tart, which will be served with vanilla ice cream. You can also see one of our family fixtures. We call him the “Boring Birthday Guy”. He makes an appearance at all of our family birthday celebrations. He’s really quite the party animal.
And this is me- the birthday girl, totally ready to dig into a scrumptious birthday dessert I made for myself. Go figure! I polished off that piece or peach shortbread tart and the mandatory scoop of ice cream in no time flat! HA HA! Some birthdays are like that!
Anyways… if you like fresh peach pie, then you will LOVE this Peach Shortbread Tart, even if it’s NOT your birthday. It’s absolutely delicious! Here’s another photo of another time I made this dessert for a “Peach-themed” dinner party! I made a Peach Coulis (sauce) to drizzle on top! YUM.
Sure hope you will consider making this delicious peach shortbread tart. Have a fantastic, “peachy” kind of day!
Looking For More Recipes For PEACH DESSERTS?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few desserts featuring peaches, including:
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Recipe Adapted from my friend, Shari Altree’s recipe for Apple Shortbread Tart
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup butter
- 2 egg yolks
- 1 1/4 pounds fresh peaches (about 6-7 large peaches), peeled, and sliced thin
- 1 Tablespoon lemon juice
- 1/4 cup brown sugar , packed
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- Preheat oven to 400 degrees.
Blend all crust ingredients (except for egg yolks) until they are the texture of coarse meal. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and the sides to form a solid crust.
- Peel and slice the peaches into thin slices. Place the sliced peaches in a large bowl and mix with lemon juice. Add 1/4 cup brown sugar, 1 TBSP flour and 1/2 tsp. cinnamon. Mix well to coat the peaches.
- Once peach slices and dry ingredients are mixed together, gently "pour" or spoon the peaches onto the crust. I use my (clean) fingers to place the slices and fill in the holes; position the slices so they mound in the center and fill in the crust.
- Sprinkle the reserved 1/4 of the crust mixture over the top. I find it helpful to hold one hand up around the edge of the pan to try and catch the crumbles before they fall off the tart. Just scoop up any crumbles that fall onto your work surface and put them back on that tart! Cover the entire top of the tart.
- Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Let cool just a bit. If using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve.
- Serve warm, with a scoop of vanilla ice cream...and ENJOY!
Here’s one more to pin on your Pinterest boards!
What size is the tart pan you use? Inches-wise.
I use a 9″ pan.
Thank you! Making it again for Thanksgiving!