This peach tart recipe is the perfect seasonal dessert for your dinner party.

We bought close to 5lbs of peaches and our plan was to can them since Ryan LOVES canned peaches. However, life got in the way and before we knew it the peaches were too soft to can and on the brink of turning. So I decided the day before our road trip to do something with the peaches before they turned bad. I prepped and froze most of the peaches in sliced, but I still had a handful left. I decided to try my hand at making a peach tart recipe, but with my own artisan spin on it.

Needless to say, it turned out beautifully and paired perfectly with vanilla ice cream!

How to make an artisan peach tart?

1. To make the crust, combine flour, salt, and cold butter cubes in a powerful blender or food processor. Pulse until the cubes become broken up. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. I literally put water in a measuring cup and added ice to spoon from. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not too sticky. Remove dough and wrap it with plastic wrap and then shape into a round flat disk. Chill in the fridge for at least 45 minutes.
2. After chilled, preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Remove the dough from the fridge and place on a floured work surface or waxed paper. Roll the crust into a circle 14–16″ in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet or carefully pick up the wax paper and flip the dough onto the lined baking sheet.
3. For the filling, add the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Dump the filling into the center of the crust, leaving a 2″ border all the way around. Fold the crust over the filling and brush some egg wash over then entire crust. Dot the top of the filling with butter cubes and finish with a dusting of sugar for a glaze.
4. Bake 20 minutes then rotate the pan and bake an additional 20–25 minutes. When the crust is golden brown and the center is hot and bubbly, remove the tart from the oven.
5. For an extra sweet glaze, add any remaining blobs of butter to the top of the tart and add some more sugar! Let sit and melt as it cools.
6. Serve with a sprinkle of powdered sugar and vanilla ice cream! Enjoy!

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