Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
This great tasting peach tart combines an almond-flavored crust with peaches and sliced almonds.
Heat oven to 400°F.
Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed.
Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 15-18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
Reduce oven temperature to 350°F.
Combine all remaining filling ingredients except almonds in bowl with whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake 32-40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
*Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.
Dietary Fiber: 2g
Excellent recipe! Made a few modifications and still got a wonderful result.I didn't use neither almond extract nor almonds. I used vanilla extract both in the dough and custard. Added bit of lemon juice in the custard and some lemon zest on top of the peaches. Used crème fraîche instead of whipped cream and fresh unpeeled nectarines instead of peaches.Quite a few modifications, and yet excellent pie. :)
This is a yummy recipe I didn't have most of the ingredients so I was in substitute heaven instead of white flour I used wheat, and I used half the almond extract and half vanilla for the crust with a dash of cinnamon Oh! yes. Now with the filling I use half and half and brown sugar with a dash of nutmeg and cinnamon. The smell in the house was incredibly good! So it's pretty safe to say I like this dish!
I made this recipe to rave reviews. I did not have whip cream handy, so I substituted 8oz. of softened cream cheese and two eggs instead of one.
This was excellent! I'll definitely make it again....
This tart has a delicious flavor and is a snap to make. It takes longer to bake than specified, I think. worth the effort!! My husband loved it and asked for me to make more.
This was over-the-top good! I am going to buy a tart pan just so I can properly make this again. The custard is a great compliment to the fresh ripe peaches. Nice balance between the sweetness of the excellent --and easy-- crust and the richness of the custard. It was a HUGE hit with my family.
Have made this three times in the last couple of weeks. Everyone has raved about it. The only thing I change is to add a handful of blueberries or raspberries on the top for color.
This was a great recipe, can it be made with other fruits like apples or berries?
A WOW of a dessert. Had houseguests this last weekend and served this tart. It disappeared! Peaches are at their peak and this tart shows them off to perfection. Love the light almond flavoring. Crust is easy to make and tasty.
The tart is easy to make and oh so delicious! My husband loved it and keeps going to the kitchen for another piece.
This was an excellent peach tart.Quite easy to make and impressive in looks. The crust was delicious. I did whip the remaining cream and served it with the tart. Got rave reviews from my guests. Will certainly make again.
easy to make and everyone loved it!!
I made this for my co-workers. They rated it good to very good. Personnally, Next time I will add a little sugar with the peaches and little more with the custard. I would also add a little vanilla to the custard as well. The crust was very good and the almonds on top complemented it.
Very tasty! This was very easy to make and a great way to use up fresh peaches. Not too many ingredients, either, which makes it even easier. I have the tart pan the recipe calls for but I bet it could be made in a low not deep-dish pie plate. Or double the recipe and make it in pan you use for sheet cakes. Then it can be cut in squares like bar cookies. The crust is very good and probably can be used for other recipes.
This recipe is so easy and yet it impressed everyone when I made it. The crust is like a rich buttery cookie and I love that you can just press it into the pan.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1594
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!