Easiest Peach Tart With Filo Pastry

Hello from Greece!  Today’s recipe for the Easiest Peach Tart with Filo Pastry is coming to you from Athens where I arrived a week ago.  I have been working on this recipe for some time now and I am finally able to share it with you all!

I wanted to create a very easy fruit tart for the summer; one which everyone can make in a short time using very few ingredients which you likely already have on hand.  Very often people think tarts are fussy because they require a certain type of dough.  Not this one!

For this tart, I am using filo dough as a base, which makes the recipe less complicated without sacrificing on flavor.  On the contrary, the crispy and buttery layers of filo provide a wonderful texture contrast which pairs beautifully with the filling of ripe, sweet and juicy peaches.

Ingredients for the Easiest Peach Tart With Filo Pastry

• Filo Dough:  I cannot emphasize enough how important good quality of filo really is–better quality makes it easier to work with.  I use Fillo Factory All-purpose Filo for this recipe, which is a staple in my freezer
• Peaches:  fresh peaches are easy to find during the summer; if possible choose firm and slightly under-ripe fruit
• Butter:  I used salted butter, some melted, some kept very cold 
• Sugar:  granulated or turbinado sugar work equally well here; the granulated might meld a little better with the peaches.  For a richer flavor, try light brown sugar
  
• Flour:  All Purpose and almond flour
• Peach or Apricot Jam:  this is used as a glaze on the peaches at the end of cooking; it provides a lovely shin

How to make the easiest peach tart with filo

1. Gather all your ingredients.  Remove the filo package from the refrigerator and prepare the peaches by slicing them, leaving the skin on

2.  Layer six sheets of the buttered filo dough, on a prepared tart pan.   Top with a mixture of almond and regular AP flour

3.  Arrange the peach wedges in a single layer over the filo pastry and fold over the edges of the filo towards the center

4. Dot the peaches with the cold butter and brush some of the melted butter over the folded edges

5.  Bake for 35 minutes.  When it is ready and just out of the oven, brush the peaches with some of the jam glaze

6.   Allow the peach tart to cool slightly and then cut into wedges to serve

Variations for the Easiest Peach Tart With Filo

Besides peaches, you can also use any other stone fruit you like!  Thankfully, we have so much fresh fruit from which to choose at markets and farm stands.  Fresh plums, nectarines, apricots and even cherries are all out there and they all make superb fruit tarts.

You can use any of them, or, even use a combination of your favorites!  As the fruit will need some time to bake in the hot oven, be sure to choose slightly under-ripe fruit for this tart recipe.

How to serve it

Serve this delicious tart at room temperature or slightly warm at the end of a meal with a scoop of good quality vanilla ice cream, or, indulge in a small sliver with your afternoon espresso.  Either way, you are going to love the ease and wonderful flavor of this summer peach tart!

This recipe is a collaboration with Fillo Factory. You can find filo dough and puff pastry at Whole Foods and several small local stores.  I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!

Easiest Peach Tart With Filo

 

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Prep time

35 mins

Cook time

35 mins

Total time

1 hour 10 mins

 

The easiest summer fruit tart that everyone can make!

Author: Marilena Leavitt

Recipe type: Fruit Dessert

Cuisine: Greek

Serves: 8

Ingredients

• 6 sheets of filo pastry dough, I used Fillo Factory brand
• 1½ oz. butter, melted
• 2 lbs firm peaches (3 to 4 medium-sized) cut into ¼" wedges
• ¼ cup granulated sugar
• 3 TBSP. almond flour (or ground almonds)
• 3 TBSP. AP flour
• 2 TBSP. cold butter, cubed
• ¼ cup peach (or apricot) preserves

Instructions

1. Gather and measure all the ingredients for the recipe. Remove the filo package from the refrigerator, where is has been thawing overnight.
2. Wash and dry the peaches. Cut each one around the “seam” and twist. Some peaches are “free stone” (see note below), and, by twisting the two halves, should separate easily from the pit. Cut them in ¼” slices and place them in a bowl with the sugar. Toss gently to combine and set aside.
3. Preheat the oven to 375° F.
4. Uncover the filo package and take out six sheets of filo. Place them on a cutting board and with a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12” square. Reserve the rest for another use and return to the refrigerator.
5. Brush the first filo with some of the melted butter. Continue with the remaining 5 sheets of filo, placing each sheet on top of the previous one. Brush some of the melted butter on the bottom and the sides of an 8” or 9” tart pan. Lift the buttered filo sheets and place them on the center of the dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
6. In a small bowl, combine the almond flour (or, the ground almonds) and the AP flour. Spread this mixture evenly over the top of the stack of filo. This extra layer will help absorb some of the juices and prevent the crust from getting soggy. Arrange the peach wedges on top in a single layer and dot with the cold cubes of butter. Brush the remainder of the melted butter over the filo boarder.
7. Place the tart in the middle of the oven and bake for about 35 minutes, until the fruit is soft and the crust is nicely browned.
8. While the filo tart bakes, gently warm the peach or apricot jam, adding a little water if necessary, to thin it out. Let it cool.
9. Glaze the peaches with some of the jam the minute it is out of the oven and still warm. Let the tart cool for 10 minutes, cut it into wedges and serve as is, or, with some vanilla ice cream.

Notes

There are two kinds of peaches: clingstone peaches, that come early in the season and in which the fruit "clings" to the pit, and, freestone peaches which come later in the season and, you guessed it, the fruit separates easily from the pit by simply twisting the two halves and pulling. Freestone are much easier to work with as you can cut each one around the “seam” and twist. Clingstone peaches require a bit more work to separate the fruit from the pit.

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