Almond Peach Tartlets

The perfect summer dessert!



Almond Peach Tartlets

Marla Hingley
Besides adding flavor, the almond paste on the tart base prevents the peaches from releasing their juices and making the crust soggy.
Servings 12



  • ½ cup pecans toasted*
  • 1 cup + 2 Tbsp GFC Flour for Baking
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ½ cup butter chilled & cubed
  • 4 Tbsp cold water divided

Egg Wash

  • 1 egg
  • 1 Tbsp cold water
  • Pinch salt


  • ¼ cup GFC Flour for Baking
  • ¼ cup brown sugar
  • 2 Tbsp almond paste
  • 2 Tbsp butter
  • ¼ cup sliced almonds toasted*


  • 2-3 fresh peaches or canned, peeled** & sliced ¼” thick
  • ¼ cup almond paste


  • Place toasted nuts in food process and pulse until finely ground. Add flour, sugar, salt and cinnamon, pulsing to combine. Add butter and pulse until coarsely chopped. Scrape into a bowl and drizzle in cold water, using only just enough until dough comes together. Pat into a disk, wrap in plastic and chill for 1 hour.
  • Prepare the egg wash, whisking to combine. Set aside.
  • For the streusel, combine all ingredients except the nuts, mixing with a pastry cutter (or your fingers) until pea-size crumbs form. Chill until needed.
  • To assemble the tartlets, roll pastry out to just under ¼” thick and use a 4.5” circle cutter to cut out 12 shapes, and place on a parchment lined baking sheet. Spread about 1 Tbsp of the almond paste onto each pastry (leaving a ½” border), then layer 5-6 peach slices over top. Brush pastry edges with the egg wash and ruffle the edges, pinching to seal. Brush top edge with a bit more of the egg wash so a nice golden crust will develop. Top with some of the streusel and almond slices.
  • Place in fridge for 30 minutes to firm up the dough again (otherwise the edges will collapse), then bake at 425F for 25 minutes or until crust is golden brown.


* Toast nuts in a small dry skillet over medium heat, shaking pan often once they start to become fragrant. Once they are golden in color, remove from pan and set aside until cool.
**To easily peel peaches, give them quick blanch in boiling water – bring a large pot water to a boil, cut a shallow X in the bottom of each peach. Place a few peaches at a time in the boiling water, until the skin starts to lift up where you cut the X, about 20-40 seconds. Immediately place the peaches in an ice water bath to cool completely (and quickly). Once cool enough to handle, peel off the skin starting at the X.
Tried this recipe?Let us know how it was!
See also
Chipotle Peanut Brittle


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