• For sweet pastry crust:
  • 1/4 cup ( 1/2 stick) unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup almond flour (see note)
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 egg yolk plus 1 or 2 tablespoons water
  • For almond cream:
  • 1/4 cup ( 1/2 stick) unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup almond flour (see note)
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • For peach filling:
  • 3 cups water
  • 1/2 cup sugar
  • 4 large peaches, peeled, halved lengthwise and pitted
  • For Earl Grey Streusel:
  • 1/2 cup almond flour (see note)
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground Earl Grey tea leaves, or contents of 1 Earl Grey tea bag
  • Pinch of salt
  • 1/4 cup ( 1/2 stick) unsalted butter, chilled and cut into small pieces


To make sweet pastry: Beat butter, powdered sugar, almond flour, orange zest and vanilla extract in medium bowl until smooth. Add all-purpose flour and mix until dough is crumbly. Stir in egg yolk and 1 tablespoon of water and mix until dough just comes together (add second tablespoon of water if needed). Flatten dough into a disc and wrap in plastic wrap. Chill for at least 1 hour.

When ready to bake, take chilled dough out of refrigerator and let stand 5 to 10 minutes. Dust a flat work surface with flour and roll the dough into a 1/8-inch-thick circle. Place a buttered 8- or 9-inch tart pan with a removable bottom on a parchment-lined baking sheet. Fit the dough into the bottom and up the sides of the pan, and with the tines of a fork prick the dough all over. Refrigerate for at least 30 minutes. Preheat the oven to 350 Fahrenheit. Line the pastry shell with parchment paper and bake for 10 to 12 minutes; remove paper and bake for 3 minutes more until lightly browned. Cool on a rack to room temperature.

To prepare almond cream: Beat butter, powdered sugar and almond flour in medium bowl until smooth; blend in egg and all-purpose flour until smooth. Cover and refrigerate until needed.

To prepare peaches: Combine water and sugar and bring to a boil in a large saucepan. Add peach halves, cut sides down. Return to a boil and simmer until tender when pierced with the tip of a paring knife, about 5 to 10 minutes depending on ripeness. Remove from heat to cool. Drain peaches well on paper towels, patting peaches dry.

To make Earl Grey Streusel: Mix almond flour and all-purpose flour with sugar, tea and salt in a medium bowl (or use food processor and pulse a couple of times to mix). Mix in the small pieces of butter with pastry blender until the streusel forms small, moist balls about the size of peas. Cover and refrigerate until needed.

To bake tart: Preheat oven to 375 Fahrenheit. Fill partially baked crust (still on parchment lined tray) half full with almond cream. Arrange peaches, cut sides down, over almond cream and sprinkle with streusel. Bake until top is golden brown, about 35 to 40 minutes. Cool on rack to room temperature then unmold. The tart may be served at room temperature or can be slightly warmed and served with a scoop of vanilla ice cream.

Makes 1 tart, about 8 servings.

Note: Almond flour is obtainable at specialty grocery stores. To make almond flour: In food processor, using pulse technique, process to a very fine powder 8 ounces of blanched almonds. Sift flour before use. Leftover almond flour can be kept in an airtight container in the refrigerator for up to 1 year.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Peach and Almond Tart with Earl Grey Streusel Topping