If you love ripe, juicy peaches, then this Fresh Peach Tart is for you! The peaches aren’t cooked in the oven, so they keep their wonderful, just-picked taste and texture. Juicy peaches + buttery pecan tart dough = peach perfection!

🍑 No-Bake Peach Tart
Every year during peach season, I swear I’m going to buy a totally reasonable amount of fruit. And every year, I walk up to the farm stand, look them square in the eye, and ask for every peach they’ve got.
This Fresh Peach Tart is a great peach dessert recipe for using up surplus peaches, but that’s not the only reason I love it. It really showcases fresh peaches at their best, preserving their taste and texture better than a cooked peach pie can do.
I still like cooked peach pies, but there’s something more pure and undeniably peach-y about this no-bake stovetop version. I’m not going to stop making peach pies, but I’m definitely going to rotate this recipe in more often, because it really captures the essence of fresh peaches.

🥧 Why You’ll Love This Recipe
Why will this be your new summer dessert obsession? Let me count the ways:
- Starts with a buttery shortbread crust
- Toasted pecans give the crust a nutty flavor and delicious crunchy texture
- Overflowing with both peach puree AND fresh peaches
- Amazing with whipped cream, ice cream, or just eaten right out of the pan
The filling–oh, the filling–it’s peach OVERLOAD! A mix of peach puree, sugar, cornstarch, and lemon juice is cooked on the stovetop until gelled and then mixed with fresh peach slices. You’ll spoon that glorious mixture into the crust and top it with fanned out peach slices for that over-the-top SugarHero glow!
Table of Contents
🧾 What You’ll Need

Ingredients
To get the most vibrant flavor, use the freshest ingredients. Check out these helpful tips as you gather what you need. Full ingredient amounts can be found in the recipe card. (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Pecan Crust
- Powdered sugar
- All-purpose flour
- Ground toasted pecans: The tart dough contains ground pecans, but if you don’t have them, you can substitute other ground nuts, or just an equal amount of flour. If you’re pressed for time, you can use a fully-baked deep dish pie shell instead. See the Tips section below for how to toast pecans.
- Butter and salt: Use cold, cubed butter to make the crust. I always recommend using unsalted butter and adding salt separately. If you want to use salted butter, just omit the additional salt.
- Large egg: You will need to separate the egg yolk from the white. The yolk will provide richness to the crust and the white will be washed over the top of the crust before it finishes baking.
For the Fresh Peach Filling
- Fresh, ripe peaches: You’ll want to use 10-12 of the freshest, juiciest medium peaches you can find. If your peaches are bland, mealy, or rock-hard, your tart will be a disappointment, so look for fruit that is at its absolute peak.
- Granulated sugar
- Cornstarch
- Water
- Lemon juice: Juice from freshly squeezed lemons is brighter and sweeter than canned juice.
Equipment
- Food processor: Use a food processor to grind the toasted pecans and combine the tart dough easily.
- Deep-dish tart pan: I made my tart in a 10×2-inch deep dish fluted tart pan. You could also make this recipe in a 9-inch deep dish pie pan or 9-inch springform pan.
- Tin foil and pie weights: When baking the crust, line it with non-stick aluminium foil and then fill the cavity with pie weights, dry rice, or dry beans. This helps the crust to bake evenly and prevents it from bubbling up.
- Whisk: You’ll need a whisk to stir the filling as it cooks and thickens.

🧡More Fruit Desserts
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Fresh Peach Tart
Ingredients
For the Pecan Crust:
- 3 oz powdered sugar, (3/4 cup)
- 8.5 oz all-purpose flour, (1 ⅞ cup)
- 1.5 oz toasted pecans, (1/3 cup), ground, see Note
- ¼ tsp salt
- 7 oz unsalted butter, cold and cubed
- 1 large egg, divided use
For the Fresh Peach Filling:
- 4 lbs ripe fresh peaches, (about 10-12 small/medium peaches)
- 4.67 oz granulated sugar, (2/3 cup)
- 3 TBSP cornstarch
- ¼ cup water
- 2 TBSP lemon juice, from 1 large lemon, freshly squeezed preferred
Instructions
To Make the Pecan Crust:
- Blend sugar, flour, nuts, and salt: Place the sugar, flour, ground pecans, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended.
- Add butter and egg yolk: Add the cold cubed butter and pulse until it is in small pea-sized pieces. Separate the egg and place the whites to the side. Add the egg yolk to the bowl of the food processor, pulsing in long 5-second bursts until the dough starts clumping together.
- Knead dough, use or chill: Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. If you’re ready to use it now, spray a deep-dish 9-inch tart shell with a removable bottom with nonstick cooking spray. Or, wrap the dough in plastic wrap and refrigerate; it will keep for several days.
- Fill pan, freeze shell: Press the dough in an even layer into the bottom and sides of the pan. (If you have refrigerated it, let it sit at room temperature until you can easily work with it.) Freeze the shell for 30 minutes.
- Prepare to bake: While the shell is in the freezer, preheat the oven to 375°F (190°C). Remove the crust from the freezer and spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights.
- Bake covered: Bake the tart shell for 18-24 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights.
- Bake uncovered, cool: Beat the previously set aside egg white. Brush the bottom and sides of the shell with the beaten white. Bake for an additional 10-12 minutes, until the shell is golden brown. Watch the shell carefully; if needed, cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.
To Make the Fresh Peach Filling:
- Process the peaches: Peel the peaches and cut about 4 peaches into chunks, yielding 2 cups (20 oz). Slice the remaining peaches into thin slices or chunks, reserving 2 dozen very thinly sliced, pretty peach slices for decorating the top. Set all the sliced peaches aside.
- Combine peach sauce: Place the peach chunks into the food processor, then process them until pureed. Combine the peach puree, sugar, cornstarch, water, and lemon juice in a medium saucepan, and whisk until smooth.
- Cook peach sauce until thick: Place the pan over medium heat and cook it, whisking often, until it is bubbling, noticeably thick, and has become translucent, about 8-10 minutes. Whisk often so it does not scorch on the bottom. It is very important that you cook it long enough on the stove for the starch to thicken the sauce, otherwise the filling will not set.
- Add peach slices to the sauce: Once thick and translucent, remove the pan from the heat and stir in all the remaining peach slices or chunks, except the 2 dozen very thin pretty slices previously reserved for decorating the top.
- Chill filling, spread into tart: Place the pan with the warm filling in the refrigerator for about 10 minutes—you want it to cool down to room temperature, but not set completely. Once it is no longer hot, pour the filling into the baked and cooled tart shell, and spread it into an even layer.
- Decorate and set: Fan out the reserved peach slices over the top of the tart. Refrigerate the tart to set it completely, for at least 3 hours.
- Serve and enjoy! Once set, cut it into slices and serve with a big pile of whipped cream on top! This tart is best enjoyed within a day of making it. It can be eaten for several days after that, but the tart shell will eventually get soggy and the texture will suffer.
- Storage: Place leftovers in an airtight container or wrap well with plastic. Enjoy within 24 hours if possible.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition

💡Tips for Success
Avoid common mistakes so that your Fresh Peach Tart turns out perfectly!
- Whisk often: While making the gelled peach sauce, it’s important to whisk often so the bottom doesn’t scorch. Make sure to continue cooking and whisking it long enough for the starch to thicken the sauce, otherwise the filling will not set.
- Use an egg white wash: To prevent the crust from getting too soggy once it is filled with peaches, beat the egg white and brush it on the bottom and sides of the crust just before you begin baking the crust uncovered.
- Watch the shell carefully: The shell could get over-browned during the second half of the baking process while it’s uncovered. Watch it carefully and cover the sides with foil to prevent them from getting too dark if needed.
How to Toast Pecans in the Oven
Toasting makes nuts crunchier, more flavorful, and (in my opinion) 67.4% more delicious! Here’s a super-simple way to toast pecans, or any nuts. I usually toast a large quantity, then save what I’m not using right away in the freezer, so they’re good to go for the next recipe.
- Turn your oven to 350ºF. Spread the pecans (or other nuts) in a single layer across the top of a light-colored baking sheet and place them in the oven.
- Use a spatula to flip and gently stir the nuts every 2-3 minutes. The total toasting time will probably be around 6-10 minutes, but it depends on your oven and the thickness of your baking sheet, so keep a close eye on them.
- The nuts are done when they have a strong toasty fragrance and have darkened in color.
- Cool the nuts completely before using.

💭 FAQs
Yes! I have made it with nectarines and it is delicious. I’ve also made it with a mix of fresh peaches and fresh cherries – to do this, make the peach puree as usual, but then use a mix of fresh cherries (pitted and cut in half) and fresh peaches to add to the puree. I haven’t tried it with apricots or plums, but I imagine it would work with them as well.
Simply place the nuts in the bowl of a food processor and pulse them until ground to the desired texture. When adding nuts to a tart dough, it’s best to finely grind them.
Yes, but for the best taste and texture, I don’t recommend it. This fresh peach tart is best enjoyed the same day it is made. Although the tart can be eaten for several days after that, the tart shell will begin to get soggy and the texture will suffer.
If you want to get a little prep work done, you have a few make-ahead options.
• You can make the tart dough in advance. Simply wrap it in plastic and store the dough in the fridge for up to 3 days. When you are ready to bake the crust, let the dough come to room temperature and then follow the baking instructions.
• You can bake the crust a few days ahead of time. Once cool, wrap it in plastic wrap and keep it on the counter for several days.
• I don’t recommend making the peach puree in advance (because it will set when refrigerated) but you can process most of the peaches a day ahead of time: peel and chop them and keep them in the refrigerator. I do recommend saving the slicing of the “pretty” decorative peaches for day-of assembly so they don’t get discolored.
If you have leftovers, cover well with plastic wrap or place them in an airtight container. For the best taste and texture, enjoy leftovers within 24 hours. Although this tart can be eaten several days after that, the crust will absorb moisture from the filling and the texture will begin to change.


This looks amazing. Just printed the recipe. I do know how to can but I like your method. I have done peach jam. It’s very good. But I now only can my mother’s recipe for ice water pickles. I have given them to friends that just eat the whole thing in one sitting. Maybe this will be the year I get my pictures together and post it on my blog.
This looks so good!
I’m going to make some for a church fundraiser. Can they be frozen or will they discolor?
I really enjoy your recipes and have made quite a few.
Have a Wonderful Day :~D
Hey Charlie, Thank you so much! I am thrilled to know you like my recipes! As for the tart, are you referring to freezing the finished tart? I don’t think that would be best. I feel the texture would be compromised and it would be soggy once defrosted. Let me know if you have anymore questions!
Thank you, Amelia!
I will add this info to the recipe notes. Good to know.
Hi Amelia! My husband cannot tolerate gluten so is it possible with this delicious sounding recipe I can swap out the flour for a 1:1 gluten free flour? If so, will I need to make any changes to preparations? Thank you so much! Elaine
Hello Elaine. I’ve never made the crust for this recipe with a gluten-free flour, but I don’t see why it wouldn’t work if the flour you choose is formulated as a 1:1 replacement. I’d love to know what you think if you decide to give it a try. If you’re worried, I’d suggest looking for a blogger who specializes in gluten-free recipes to see if you can find a crust that would taste good with the peach filling in this recipe. I hope that helps. All the best to you.
This peach tart was amazing and i used georgia peaches but this tart recipe is to die for! A must have recipe!!
Oooooh Georgia peaches must have taken this over the top! That sounds incredible, Jean, and I’m so glad to hear you enjoyed it!
This recipe was FABULOUS and very easy to make!! It was a huge family hit! The flavor was so fresh!
One thing about the ingredient list…you never said what to do with the 2 Tbs of lemon juice.
Mary
Hi, This recipe looks yummy! However, I don’t see a response to the last comment. What is the lemon juice used for? Should it be added to the glaze while cooking or is it for the peach slices on top (to prevent discolouring perhaps)?
Thanks for your help!
Hello Marianne! Great catch. We’ve update the recipe now. Step 2 now reads: Combine the peach puree, sugar, starch, water, and lemon juice in a medium saucepan, and whisk until smooth. Hope that helps. Good luck!
Not your fault. I picked my fresh peaches. Then had bronchitis and had to wait. Did everything wrong!! Lol. I put peaches in oven in a plastic bag, punched holes and waited for a couple days Till well. Then followed recipe But had ceramic pie deep dish. Put the pastry in and it all just fell into pan runny And yeah raw. Peach over ripe. I JUST CRIED. LOL. didn’t have a metal tart pan. Couldn’t even find one at store!! Sooooo wanted to try these recipe. The vitamin C would have helped Me feel better!!! Ok sooo I never made the peach slices in pan. Gave up!!
That’s about the saddest thing I’ve ever heard. I’m so sorry you got sick, couldn’t find the right pan, had runny crust and over ripe peaches. I hope you try the recipe again the next time you have good peaches and are feeling well. If you can’t find the right pan in a store, I’d recommend this tart pan from Amazon. Best of luck to you.
I was excited to make this recipe, and it does turn out as described. But the pureed peach cooked with cornstarch does not add to the “peachieness” of the tart, almost feels like it could have been substituted with commercial apple sauce. I thought this would be a great less oven recipe for summer. I guess I will have to return to the cooked peach pie/tart versions.
Hi Mita. I’m sorry the recipe wasn’t to your liking, and I appreciate the feedback, as it helps others. I hope you find a recipe that is exactly what you are looking for. All the best to you.