Peach Tart (or pie) with a Twist
Saturday September 25, 2021

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A peach tree stood in front of my future house, and the shocking revelation of a peach tree being capable of producing fruit in Bend, Oregon (zone 6A) grabbed my attention the moment I realized actual fruit hanging from the branches. Something was special about this place that would become Le Papillon.

Yep, I have a peach tree, and this year it produced an abundance of peaches. A novice to loving the fruit, it was biting into my neighbor’s peach pie just a couple of weeks ago which she made with the peaches I delivered as to not let any of the harvest go to waste that sparked my tastebuds, and I knew I wanted to share what she revealed to me.

Tune in to today’s episode to find out exactly what the special ingredient is that perhaps will shock you as much as it did me.

Now I have made two small tarts with this recipe, but the recipe would work just as well for one large tart or a full pie. As I share in the recipe, triple this recipe (for the pastry and the filling) for a full size pie and double crust, simply double the recipe for an average large tart.

As I share in the episode, this recipe makes two small tarts, one of which I freeze to be enjoyed later in the winter.

Now to the episode and three ideas for what to do with the abundance of peaches you too might have or bring home from the market.

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Peach Tart (or pie) with a Twist!

Simply LuxuriousSimply Luxurious
Okay, I'll admit it, peach pie, to my tastebuds, was okay, just okay, UNTIL . . . I took a bite of a slice given to me by my neighbor. Thankfully she shared with me what made all the difference, and now I cannot wait for my peach tree to produce a new harvest because all I will be making is peach tart/pie after peach tart/pie, with a twist . . . a lime twist. ☺️
Prep Time 40 minutes
Cook Time 27 minutes
Total Time 1 hour 10 minutes
Servings 2 small tarts



  • 1/3 cup unsalted butter chilled
  • 2/3 cup flour
  • 1/2 tsp fleur de sel
  • 1 Tbsp sugar
  • 2-4 Tbsp cold water
  • 1 tbsp apple cider vinegar

Peach Filling

  • 2 large, ripe peaches
  • 1/8 cup sugar
  • 1/8 cup fresh lime juice about 2 limes
  • 2 Tbsp fresh lime zest about 2 limes
  • 2 Tbsp cornstarch (or flour)
  • 1-2 Tbsp honey
  • 1 Tbsp grated ginger optional



  • Combine the butter, flour, sugar and salt, pulse together in a food processor until resembling corn meal: about 5-8 pulses.
  • Add the apple cider vinegar, pulse 2-4 times.
  • Then add the water (chilled). Add 2 tablespoons first, and see how much more you need for the ingredients to come together. Stop as soon as they combine, but just barely.
  • Roll into a disc (flattened ball), wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

Peach Filling

  • While the pastry is chilling, make the filling. Prepare and chop into bite-size bites the peaches. To remove the skin, you can blanch them in hot water for about 1 minute. Remove from the heat, place under cold water to cool, and then peel the skin off. If the peaches are readily ripe, you may be able to peel the skin off with your fingers and not blanche them at all. Either way, it is up to you, just be sure to remove the skins before adding to the filling.
  • Add the sugar, the lemon juice and zest, the honey and the corn starch/flour (add ginger if you are using it). Mix gently until combined.

Putting together the pie/tart

  • Preheat the oven to 375 degrees Fahrenheit (190 Celsius) while you roll out the dough. If you would like a full pie with a double crust, you will want to triple the recipe for the dough.
  • Roll out the dough and place in the baking tart pans or pie tins. Prepare the edges of the dough (rolling your rolling pin across the top of the metal tart pan for a tart or crimping the tops of the dough with your right pointer finger and your left thumb and pointer finger).
  • Add the filling to the pastry shell. Place in the oven for 20 minutes. (If making a pie with a top crust, brush with egg wash to bring the crust to a beautiful brown while it bakes). Check the crust – you want it to be golden brown. If you don't want the peaches to char, then place a small piece of tin foil over the middle of the tart for the final 5-10 minutes after the original 20 minutes of baking time. Cook for 5-10 more minutes and check again. For a full pie or full tart, cook for 40 minutes and check. Depending upon the size of your pie dish and how full, you will likely bake for a total of one hour, but keep checking every 10 minutes after the original 40. A full tart should be done after 40, but check to confirm.
  • Remove from the oven. Let cool for about 10-20 minutes and then enjoy the citrus addition to a classic favorite.

~View more episodes of The Simply Luxurious Kitchen here. | The Simply Luxurious Life

20 thoughts on “Peach Tart (or pie) with a Twist

  1. Those peaches looked so juicy. I don’t think I have ever seen a real peach tree. It must be so delightful to eat free fresh fruit. A glorious recipe with an inspired twist. I normally bake peaches with brown sugar but I’m seriously tempted by this. Yum.

  2. Shannon,
    The peach is my favorite fruit. Thank you for celebrating peaches today!
    I have gotten peaches every week from my farmers market here in Illinois (the peaches came from Michigan). At the start of peach season my “peach man” as I affectionately call him, imported peaches from the Carolinas. They were yummy too.
    The Michigan peaches are “done” now. But I found lovely peaches at my local Marianos. As is often the case at these large stores, the location origin was not identified. But they are yummy and now to try your recipe!

  3. Looks delicious!
    I love that you provide the option to print the recipe. Thank you for that.

    Quick question – I am a top tier subscriber and am looking for the digital cookbooks for seasons 1, 2, and 3. Would you please point me in the right direction?

    Thank you!!!

  4. Yum! Peaches are my fave fruit, so I will definitely be trying your scrumptious recipe. It is so cute how the Boys know when you start eating & magically appear just at that time.? I had English Cockers for many years & know how they love food. Thank you for showing Oscar. He is such a cutie & looks great for nearing 17 yrs. And, as always, Norman looks so precious … I love seeing him too.?. Thank you, Shannon, for sharing all of your wonderful recipes & cooking videos.

  5. Shannon looks delicious. Were Norman and Oscar tasters? I too am in the kitchen making lots of peach themed goodies with my harvest of white peaches. A good tip is to make a simple almond paste with ( not a frangipane) egg yolk ,butter, sugar and ground almonds and spread this over the base of the pastry . It intensifies the taste of the peaches. Enjoy your peach harvest. xx

  6. Divine. I permit myself one desert/sweet per week, and this will be it for tomorrow. The simple preparation, the ability to down size the recipe to two tarts is just right for me and husband.

    Ahh, sweet Oscar, I could just squeeze him. He reminds me of my dear Lucy at this age.

    Thanks for sharing the peach tree story, my fruit trees have gone their way from poaching deer. I have given up and hit the markets.

  7. Oh wow it’s 8am here and now I need pie! This recipe looks delicious. I would never have thought to add lime so thank you to your neighbour!
    My grandad has recently grown the beginnings of a peach tree from a stone and gave it to my mum, who offered it to me… and I turned it down as I already have an apple, plum and cherry tree! Realising now that may have been an error.. although I expect it will be a good 10 years before we see any fruit.
    Thank you for this recipe Shannon. And may I say your hair looks fantastic and your self portrait (?) dress so elegant.

  8. Peach is my favourite fruit, and Peach Tart – or pie – is one of my favourite summer desserts. So thank you, Shannon, and extend my compliments in advance to you neighbour, as I am sure this tart will be delicious!

    Your Oscar is so sweet. Give him a pat on the head on my behalf. 🙂

    1. Thank you Isabel for your extension of love to Oscar. This video was taped about three weeks ago. My heart is heavy at the moment as Oscar passed this past weekend after 16 years and 8 months of a lovely, long life. I miss him terribly but know this decision was best, but not easy to make as I have been wrestling with it for many months. He feels your love and he loved being in the kitchen (or watching when taping was happening ?)

  9. Looks delicious, the peaches are gorgeous! And that tart, yum! I love using peaches in fresh salsas, (good accompaniment for pork, chicken, or fish), and doing a quick stove-top ‘jam’ that can be used in glazes or stirred into oatmeal and yoghurt. Next time I make the stove-top jam, I’m definitely trying the lime. Oscar is such a good boy. Please give both the boys ear-rubs from me.?

    1. Rona, You have no idea how much your love to the boys means. As I shared with Isabel above, I stepped away from commenting this past weekend (this video was taped about three weeks ago), as Oscar passed away. We had the most loving, celebratory week together, and he died with dignity in my arms at a home he knew well surrounded by love. I so appreciate your extension of ear-rubs to both the boys. That means more than you know.

      1. Shannon, I just saw your ‘In Memorium’ post and commented there before circling back here and saw your reply. I love that you and the family were able to give Gentleman Oscar a wonderful last week, and, even though so incredibly difficult to do, you guided his transition while holding him next to your heart. Bless you and Norman. Much love. XOXO Rona

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