Peach Tart with Thyme Sugar

by Kirsten on July 28, 2012 · 10 comments

in Cakes, Desserts

Peaches can be found in abundance at almost every farmers market in Colorado at the moment. I bought plenty last week and still have lots in my fridge.

This peach tart with thyme sugar was the dessert of this weekend. After spending almost all week rushing from one doctor’s appointment to the next it was nice to be back in my kitchen and relax while baking. No, no worries, nothing serious here, just routine check ups before school starts, mostly with my teens. On top, at the end of the week, one got braces and the other one all four wisdom teeth removed. Yes, we know how to have fun around here.

But let’s get back to my peach tart with thyme sugar. It consists of a flaky homemade pie crust, fresh peaches, and sugar, that I spruced up with fresh thyme. Super easy and unbelievably delicious.

Don’t miss out on this peach tart with thyme sugar. It is an absolute keeper recipe!

Detailed pictures to help you prep your pie crust can be found here.

Peach Tart with Thyme Sugar
4.5 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 4-6
  • For the tart crust (makes 2 crusts)
  • 2 cups (240 g) flour
  • ¼ cup (48 g) sugar
  • ½ teaspoon kosher salt
  • ½ pound (2 sticks or 227 g) cold unsalted butter, diced
  • 6 tablespoons (3 ounces, 90 g or 90 ml) ice water
  • For the topping:
  • 3-4 Colorado peaches, peeled and cut into thinner wedges
  • 2-3 teaspoons fresh thyme leaves
  • ⅓ cup (110 g) sugar
  • thyme sprigs, for decoration
  1. Preheat your oven to 400 F Convection. Grease a rectangular tart pan and two small ramekins.
  2. For the pastry:
  3. In a food processor fitted with a steel blade mix together the flour, sugar and salt. Add the butter and mix until it the butter is pea sized.
  4. While the food processor is running add all the water at once and mix in. Don't over mix.
  5. Remove the dough onto a floured surface and roll it into a ball.
  6. Divide into two equal halves and flatten to a disk.
  7. Refrigerate the disk dough for at least one hour.
  8. Freeze or refrigerate the second disk dough for another occasion.
  9. Roll the dough out and arrange in your prepared baking dishes.
  10. Prebake the crust for 10-14 minutes.
  11. In the meantime, rub the thyme into the sugar, so it gets to release its oils. Set aside.
  12. Arrange the peach slices on the prebaked crusts. Sprinkle the peaches with thyme sugar to your liking.
  13. Cover the crust rims with foil to prevent them from getting to dark.
  14. Bake the tarts for another 25-30 minutes or until the peaches are baked through.
  15. Let cool before serving.
  16. Decorate with thyme sprigs.
Serve with vanilla ice cream and/or whipped cream.


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stadtgarten August 1, 2012 at 8:34 am

Das klingt superlecker und bringt mich auf die Idee, statt immer nur Lavendelzucker auch mal Thymianzucker zu verwenden.
Eine schöne Sommerzeit, liebe Grüße, Monika

Medeja July 29, 2012 at 7:56 pm

Just beautiful!

Sue/the view from great island July 29, 2012 at 4:54 pm

These are some of the most beautiful shots I’ve seen in a long time, very inspiring, I have to go get some peaches!

ftancesca July 29, 2012 at 11:55 am

I will pickup the small, reserve for me…..coming soon.

Cooking with Michele July 29, 2012 at 8:08 am

I love to use fresh herbs in surprising ways – I make a peach tart with rosemary that I just love!

Lea Ann (Cooking on the Ranch) July 29, 2012 at 6:03 am

I love that pan Kirsten. What a beautiful tart. I’ve not bought any peaches yet, your post has me inspired.

manu July 29, 2012 at 4:54 am

This looks so “country chic”!
Happy Sunday

Dominic July 29, 2012 at 2:26 am

how BEAUTIFUL does this tart look? Stunning!… I must get myself one of those long thin tins, they just look so sophisticated… love the ingredients too… I cooking with thyme honey at the moment and it is such a chic ingredient don’t you think?

Susan July 28, 2012 at 11:08 pm

Just picture perfect! I’ve never thought to add thyme, but it just sounds so wonderful with peaches–a must try. XOXO

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