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Streusel Topped Peach Tart

posted by Liz Berg on June 28, 2020 (updated 7/27/24)

Made with sweet, juicy summer peaches & a buttery crust, this Streusel Topped Peach Tart is easier than pie & absolutely scrumptious.

So far this summer, the peaches I have purchased have been transformed into sweet, refreshing margaritas. I knew the hubby was hankering for a peach dessert, and this fruit tart became one of our most unforgettable Peach Desserts Recipes. National Peach Month will be here soon!

Streusel Topped Peach Tart on a white ceramic cake stand.

Table of Contents hide

1 Why You’ll Love:

2 Peach Tart Crust Ingredients

3 Peach Tart Filling and Streusel Ingredients

4 Ingredient Notes

5 Expert Tips

6 How to Make

7 Our 4th of July Menu

8 Frequently Asked Questions

9 You May Also Like:

10 Streusel Topped Peach Tart Recipe

Why You’ll Love:

The hubby was hinting around about “pie.” Peach pie to be exact. Have I told you how much I dislike making double-crust pies? A “pat in” tart crust is more my speed.

This peach tart had all the amazing flavors of a pie without all the work.
A crumb topping is EASY and so delicious!
It’s a wonderful summer dessert when peaches are in season.

I toyed with adding a lattice crust till the dough strips fell apart in my hands. No way was I going to weave those! When I see desserts with a crumb topping, like this Streusel Strawberry Rhubarb Pie, I never fume, “Where the heck is that top crust????” Instead, my mouth starts to water. So streusel won out. Bill was a happy guy! And I was a happy, stress-free baker. If you love peach recipes, check out all my Best Peach Recipes for more inspiration.

Peach Tart Crust Ingredients

Peach Tart Filling and Streusel Ingredients

Ingredient Notes

Kitchen Staples – Flour, Sugar, Salt, Brown Sugar, Ground Cinnamon
Butter – Cold for crust plus more for the streusel topping.
Egg Yolks – For crust, whisk together. Note that egg yolks are less likely to break if separated when cold.
Peaches – The number depends on their size. 4 large peaches or 6-8 smaller peaches should work. To see how to peel them easily, check the tips below. Cut into ½-inch wide slices.
Fresh Lemon Juice – I keep a stash in the freezer in a small Rubbermaid container. The bottled stuff isn’t nearly as good as fresh juice.

Expert Tips

Use fresh, seasonal summer peaches for the tastiest results. They should be sweet, flavorful, and juicy. Mealy bland peaches will not be any better after you bake them.
To peel, cut a superficial X just through the skin on the side opposite the stem. Place in boiling water for about a minute. Remove to a bowl of ice water. The peels should slip release by peeling from where you made your X.
Use cold butter to make the flakiest crust. The little pieces of butter will produce steam when they are heated in the oven which then create the little pockets of air that make a flaky crust.
The crust is made in a food processor, but it can also be made by hand. You may use two knives or a pastry blender instead.
After you mix the crumb topping, you may want to go in with your fingers and pinch together some larger crumbs. This helps make a nicer presentation but is totally optional.

How to Make

Step 1 — Process flour, sugar, salt to combine.

Step 2 — Process flour, sugar, salt to combine.

Our 4th of July Menu

I first served this fruit tart recipe at our annual 4th of July gathering a few years ago. The forecast was dreary so our party was moved indoors and the fireworks were nixed. We all squeezed into our home and I decked the tables in red, white, and blue.

Everyone brought a dish to share, something to grill, and I baked up a storm. A frozen Grasshopper Pie, Homemade Samoas, Frosted Cocoa Brownies, and this luscious fruit tart were my contributions. Everything was a huge hit!

Oh, yeah, it’s an Independence Day tradition to make my Sour Cream Corn Dip which was devoured in record time (that’s what happens when you have 3 twenty-something-year-old young men for dinner). Bill requests it every year without fail. But I think desserts are traditionally the highlight of this summer party, and this scrumptious tart was the perfect addition.

Frequently Asked Questions

How do you prep the baking pan?

Grease your baking pan with butter or non-stick cooking spray. I use a non-stick tart pan, which also helps minimize sticking.

What is the difference between a tart and a pie?

Both have crusts and fillings, but a pie crust tends to be light and flaky and a tart crust is more short, firm, and crumbly. A tart has a single crust with short straight sides and a pie crust can have a single or double crust and most pie pans have angled sides. Both can have sweet or savory fillings.

What is streusel?

Streusel is a crumbly topping made of flour, butter, sugar, and sometimes spices. The mixture is sprinkled on coffeecakes, tarts, bread, muffins, and cakes. According to the Food Lover’s Companion, the word streusel is German for sprinkle or strew. To make a streusel, first mix the dry ingredients together. Next cut in the butter with a pastry blender, two knives, or your fingers until the butter is incorporated and crumbs form. I like using my fingers to work in the butter, then form the mixture into crumbs of different sizes.

How do you peel a peach?

First, cut an X through the peach skin on the end opposite the stem on all the peaches you need to peel. Bring a pot of water to a boil, then add the peaches and leave them for about 30 seconds, or until you see the skin at the X starting to peel away. Have a bowl of ice water near your stove, remove the peaches with a slotted spoon, and place them in the cold water bath. Once they are cool enough to handle, use a paring knife or your fingers to peel the peaches. The skin should easily slip off the fruit.