This peach tart recipe wraps juicy stonefruit and tart raspberries in a flaky, buttery crust for an easy sheet pan dessert. A hint of nutmeg adds cozy warmth and enhances the natural sweetness of the fruit filling. Serve this peach tart warm with ice cream or let it cool so that it sets up and becomes a handheld treat.
To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt.
Mix in the cold butter and shortening until the dough is crumbly.
Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons (43g) water, gather the dough together into a ball. If the dough crumbles and won't hold together, add another 1 tablespoon water.
Flatten the dough into a disk, wrap, and refrigerate for 30 minutes or up to 3 days.
When ready to bake, preheat the oven to 450°F.
To make the peach filling: In a large bowl, whisk together the sugar, Instant ClearJel, nutmeg, and salt.
Add the peaches and a few of the raspberries, tossing to combine. Set aside.
On a well-floured work surface or silicone rolling mat, roll the chilled dough into a 14" round.
Use a knife or pizza wheel to trim the edges in a scalloped design, if desired.
Transfer the crust to a large baking sheet; a giant spatula works well here.
Add the peach mixture to the center of the dough and spread it into an even layer about 10" in diameter, leaving about 2" of dough bare around the edges.
Fold the edges of the crust up over the filling, leaving the center uncovered.
Bake the peach tart for 40 to 45 minutes, until the crust is golden.
Remove from the oven, and sprinkle with the remaining fresh raspberries.
Serve the peach tart warm, with whipped cream or ice cream, if desired; or let the tart cool and serve at room temperature.
Storage information: Store leftover slices of peach tart, well wrapped, in the refrigerator for several days. Freeze for longer storage.
Why is there such a range in volume for fruit pie filling from one recipe to the next? Some recipe writers simply like more fruit in their pie. And some fruits (think raspberries) shrink more than others (e.g., apples) during baking, so you need to start with greater volume to yield an amply-filled pie.
Do you know the fastest, easiest way to peel peaches? You don’t even need a knife for this method. See How to peel a peach without a knife.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
