Caramelized Peach Tart

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Prep Time:
Pie Crust Prep Time: 1 hour; 20 minutes
Caramelized Peach Prep: 40 minutes
Bake Time: 50 minutes
Total Time: 1 hour; 30 minutes, plus the pie crust if using my recipe.

Do you love peaches? I do, especially cooked peaches. This caramelized peach recipe has become a big hit in my house.  Adding these peaches to a pastry, like below, or topping pancakes, waffles, or ice cream with these peaches is an amazing combination. Get creative and let me know what you’d like to add them to!


  • Half recipe of my all-butter pie crust
  • 4 peaches (ripeness can vary since you will caramelize)
  • ½ a lemon, juiced
  • ¼ teaspoon salt
  • 1 teaspoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 1 tablespoon bourbon
  • 1 egg
  • 2-3 teaspoons cane sugar


  1. Blanch your peaches by boiling water. Submerge the peaches for 1 minute and transfer to an ice bath for 5 minutes.
  2. Chop and peel peaches into approximately 1” cubes. Don’t worry if you don’t get all the skin off – some peaches peel easier than others. A small amount of skin in your peaches is fine!
  3. Add lemon, salt, maple syrup, and vanilla to your peaches and combine.
  4. In a large skillet, melt butter and brown sugar together until fully melted and bubbly.
  5. Add your peaches to the skillet.
  6. Simmer your peaches for 10 minutes.
  7. Add your bourbon and let simmer for 2 more minutes.
  8. Cool your peaches in the refrigerator or put a bowl of your cooked peaches into a larger bowl filled with ice water to cool it quickly.
  9. While your peaches are cooling, prepare your pie dough but rolling into a rectangle. Cut 2 triangular corners off one short side of the rectangle.  Cut 1” strips on a diagonal along both long sides of the rectangle.  
  10. Using a slotted spoon, spoon your cooled peaches onto the middle of the pastry.  Fold in the sides on top of the peaches. Don’t worry about “perfection.” The joy of pie pastry is that it always looks beautiful after baked, no matter how it looks before!
  11. Refrigerate for at least 1 hour; or overnight. 
  12. Brush liberally with 1 beaten egg and sprinkle with 2-3 teaspoons of cane sugar
  13. Bake at 375 degrees for 50 minutes. 

This tart is wonderful just the way it is.  However, a dusting of powdered sugar or a glaze can be amazing!  If you wish to serve with a glaze, here is a super simple glaze that tastes amazing.

  • ½ cup powdered sugar
  • 1 tablespoon heavy cream or milk
  • 2-3 tablespoons of reserved peach juice
  1. Add powdered sugar to a bowl
  2. Whisk cream and 1 tablespoon at a time of peach juice.  This will allow you to achieve the consistency you’d like – as some people prefer a thick or thin glaze.

Pie Crust

  • 2-½ cups of all purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter (very cold butter)
  • ¼-½ cup of ice cold water
  • 1 teaspoon white or apple cider vinegar

A couple of key points about making pie crust at home – besides that it is so much more delicious than store bought, even though there are some great options out there when you’re in a rush!  Your butter and water need to be COLD. You do not want your butter to melt as you’re working with it.  The chunks of butter that you will see in your dough is how you end up with a flakey pie crust.  The addition of vinegar helps tenderize the dough and make it softer and I find easier to work with.  If you’re missing vinegar in the house – you can definitely make this recipe without and still be successful.  Lastly, I usually use a pastry cutter, but a food processor would also work well and quickly.

  1. Add flour, sugar and salt to a large bowl.
  2. Add 1 cup of cubed and very cold butter.
  3. Cut the butter and dry ingredients together with a pastry cutter or food processor until you obtain the consistency of peas
  4. Add vinegar to your ice water and combine.
  5. Add water/vinegar mixture to the dough 2 tablespoons at a time. You do not want very wet dough. You want just enough water to bring the dough together. 
  6. Once you achieve this, transfer the dough to a flat surface to work it into a rectangle.  Depending on the recipes I have in the pipeline, I usually separate the dough into 2 or 3 flat discs, wrap in plastic wrap and refrigerate for at least 2 hours before using. Remember – this dough should go into the oven cold!
  7. Lastly, you this dough freezes quite well, just thaw in the refrigerator before using.