• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Tart Recipes

    Easy No-Bake Peach Tart Recipe

    Published: Jun 10, 2022 by Chef Dennis Littley

    1.8K shares
    • Facebook458
    • Yummly
    4.83 from 23 votes
    Jump to Recipe Print Recipe
    pinterest image for peach tart

    Fresh peaches are in season and my Easy No-Bake Peach Tart is a delicious way to showcase the supersweet farm-fresh peaches.

    Updated from the original post dated July 2011.

    slice of peach tart on white plate with a fork with whole pie behind it

    For this wonderful fresh creamy concoction, I only needed the oven for a few minutes to bake the tart shell, after that, it was as easy as pie or should I say tart?

    Of Course, you can buy a prebaked tart shell or pie shell and not have to worry about the oven at all.

    overhead partial shot of no bake peach tart

    One of the easiest pies to make, and the perfect treat on a hot summer’s day, cold and creamy with those luscious fresh peach slices.

    What ingredients do I need to make No-Bake Peach Pie?

    ingredients used to make a no bake peach tart

    Let’s start by gathering the ingredients we need to make my no-bake peach tart. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    *If you can’t get a hold of fresh peaches, frozen peaches will work.

    How do I make the pie crust for the tart?

    I love using a food processor to make pie crusts, it takes all the work out of making the dough.

    6 images showing how to make the tart crust.
    • Add the flour, sugar, and salt to the bowl of a food processor.
    • Pulse the mixture for a few seconds until combined.
    • Add cold butter to the flour mixture.
    • Pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. *If you don’t have a food processor, you can do this by using a pastry cutter.
    • Add the egg to the mixture.
    • Pulse until the dough is no longer dry and starts to clump together for about 10-15 seconds. *Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. 

    Preheat oven to 375F and place rack in the center.

    four imges showing how to make the tart crust.
    • Turn the dough onto a lightly floured surface and form into a ball. It should come together easily without being sticky.
    • Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour. *After 1 hour, remove the dough from the fridge and allow it to sit for a few minutes before using. 
    • On a lightly floured surface, roll the dough out into an 11-inch circle.
    • Gently place the dough into a 9-inch tart pan (preferably with a removable bottom) and using a knife, trim the edges of the pastry to fit the tart pan.
    four images showing how to bake the tart shell
    • Cover the pan with plastic wrap and place in the freezer for about 30 minutes. *This will help prevent the dough from shrinking.
    • Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights, dried beans, or uncooked rice, making sure they’re fully distributed over the entire surface.
    • Bake crust for 25-30 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
    • After cooling, carefully remove the tart crust from the pan. Allow the tart shell to continue cooling on the wire rack.

    If you’d rather not make the pie crust, you can always buy the pie dough sheets and just roll it out a bit, or buy the frozen pie crust.

    What to go without an oven? Pick up a graham cracker premade pie shell.

    How do I make the filling for a No-Bake Peach Tart?

    6 images showing how to make the filling for the no bake peach tart
    • Add the mascarpone, cream cheese, and confectioners’ sugar to the bowl of a stand mixer.
    • blend the ingredients until smooth and creamy.
    • Add the lemon zest and vanilla extract to the cream cheese mixture.
    • Blend the ingredients until smooth.
    • In another bowl, whip the heavy cream until soft peaks appear.
    • Gently fold the whipped cream into the mascarpone mixture.
    6 images showing how to finish making the no bake peach tart
    • Mix the cream cheese mixture and whipped cream just until blended.
    • Spread the mixture into the pie crust.
    • Top with the peach slices.
    • In a small saucepan or microwave bowl heat the peach preserves
    • Brush the peaches with the liquefied peach preserves, this will add a nice glaze to the dessert.
    • Refrigerate the tart for at least 1 hour or overnight before serving.
    two slices of peach tart on white plates with whole tart behind them

    Wouldn’t your friends and family love to sit down to a slice of this creamy peach pie tart? Why not surprise them with this delicious dessert tonite? I promise there’ll be smiles around the table.

    Recipe FAQ’s:

    Can I make this tart with other fruit?

    Yes, you can. The cream cheese- mascarpone filling is a great way to showcase your favorite fruits. Try strawberries, blueberries, nectarines and even pineapple. Making a mixed berry tart would also make a beautiful and delicious dessert.

    *Remember to use the same flavor jelly as the fruit topping.

    Can I make the tart filling with just cream cheese?

    You sure can. I like the creamy texture of mascarpone and it doesn’t have the same tang as cream cheese. That lets the flavor of the fruit shine through. But you can most certainly use all cream cheese to make this dessert.

    Do I have to add a glaze to the peach tart?

    No, you don’t. The glaze is just to make it look prettier and add a little bit of the peach flavor.

    More Recipes You’ll Love!

    • partial overhead view of blueberry cream pie
      No Bake Blueberry Cream Pie
    • slice of no bake chocolate cheesecake on a white plate with another slice and the whole cheesecake behind it
      No-Bake Chocolate Cheesecake Recipe
    • slice of peach blueberry custard pie on a glass plate with a stack of peaches behind it
      Peach Blueberry Custard Pie
    • crostata di fragole e ricotta
      Strawberry Ricotta Tart Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    two slices of peach tart on white plates with whole tart behind them
    Print Recipe Save Saved!
    4.83 from 23 votes

    No Bake Peach Tart

    This super creamy and delicious no-bake peach tart, loaded with fresh peaches will be a hit at any table! Keep it simple. buy a store made crust.
    Prep Time30 mins
    Cook Time25 mins
    Chill dough and chill pie2 hrs
    Total Time2 hrs 55 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 492kcal
    Author: Chef Dennis Littley

    Ingredients

    Pie Crust (if you want to bake your own)

    • 1 ¼ cups all-purpose flour
    • ½ cup powdered sugar (or ¼ cup granulated sugar)
    • ¼ tsp salt
    • 4 ounces cold butter, cut into small cubes (1 stick)
    • 1 large egg

    Pie Filling

    • 8 oz Mascarpone Cheese
    • 8 oz Cream Cheese
    • ¾ Cup Confectioners Sugar
    • ½ cup Heavy Whipping Cream
    • 1 teaspoon Vanilla Extract
    • Zest of one lemon finely grated
    • 6 peaches pitted, peeled and sliced
    • ¼ cup Peach Preserves or orange marmalade
    Prevent your screen from going dark

    Instructions

    Pie Crust (if you want to bake your own)

    • Add the flour, sugar, and salt to the bowl of a food processor. Pulse the mixture for a few seconds until combined.
    • Add the cold butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses.
      *If you don’t have a food processor, you can do this by using a pastry cutter
    •  Add egg and keep pulsing until the dough is no longer dry and starts to clump together for about 10-15 seconds. 
      . *Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. 
    • Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour..
    • *After 1 hour, remove the dough from the fridge and allow it to sit for a few minutes before using.
    • On a lightly floured surface, roll the dough out into an 11-inch circle. Gently place the dough into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface.
      With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover the pan with plastic wrap and place in the freezer for about 30 minutes.  This will help prevent the dough from shrinking.
    • Preheat oven to 375F and place rack in the center.
    • Cover the pan with plastic wrap and place in the freezer for about 30 minutes. *This will help prevent the dough from shrinking
    • Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights, dried beans, or uncooked rice, making sure they’re fully distributed over the entire surface
    • Bake crust for 25-30 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
    • After cooling, carefully remove the tart crust from the pan. Allow the tart shell to continue cooling on the wire rack.

    Pie Filling

    • Add the mascarpone, cream cheese, and confectioners’ sugar to the bowl of a stand mixer. Blend the ingredients until smooth and creamy.
    • Add the lemon zest and vanilla extract to the cream cheese mixture. Blend the ingredients until smooth.I
    • n another bowl, whip the heavy cream until soft peaks appear, then gently fold the whipped cream into the mascarpone mixture.
      Mix the cream cheese mixture and whipped cream just until blended.
    • Spread the cream cheese mixture into the pie crust.
    • Top with the peach slices.
    • In a small saucepan or microwave bowl heat the peach preserves. Brush the peaches with the liquefied peach preserves, this will add a nice glaze to the dessert.
    • Refrigerate the tart at least 1 hour or overnight before serving.

    Notes

    #If you’d rather not make the pie crust, you can always buy the pie dough sheets and just roll it out a bit, or buy the frozen pie crust.  Or pick up a premade graham cracker pie crust.

    Nutrition

    Calories: 492kcal | Carbohydrates: 42g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 293mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1363IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Baking Recipes

    • Banana bread sliced on a cutting board.
      Best Banana Bread Recipe
    • coconut cake on spatula being taken out of whole cake.
      Best Coconut Cake Recipe
    • lemon cream pie with slices cut out.
      Lemon Cream Pie
    • slice of cinnamon streusel coffee cake being taken out of whole cake
      Cinnamon Streusel Coffee Cake

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anne

      August 21, 2020 at 8:40 pm

      Cannot wait to make this! Are the 6 peaches large or medium? Or can you share the weight measurement? Thank you!!

      Reply
      • Chef Dennis Littley

        August 21, 2020 at 9:21 pm

        they were medium peaches. I would start with 4 and see how much of the pie they cover. You can always cut one or two more if needed.

        Reply
        • Anne

          August 22, 2020 at 3:01 pm

          Thank you so much!

    2. Ingrid

      July 13, 2020 at 9:20 pm

      5 stars
      Love this recipe ! It is so easy to make and great when a dessert is needed quickly. I modified it to include fruits in season peaches, kiwi, strawberries and blueberries. Give it time to set and chill. Love your recipes Chef Dennis.Tiramisu Recipe is THE BEST!

      Reply
    3. dhamashreya15

      July 16, 2018 at 7:50 am

      5 stars
      Step by step explanation is great !! explained the recipe using simplest possible words and I loved it.
      Thank you for all of the work you put into your recipes, and all of the wonderful things that happen behind the scenes that help you help us 🙂

      Reply
    4. rosemary merirll

      July 06, 2018 at 10:18 am

      thank you……

      Reply
    5. rosemary merirll

      July 05, 2018 at 7:14 pm

      I want to make your NO BAKE PEACH TART BUT…,,,,,not with a store bought crust. Where can I find the recipe for the tart shell that you show in the picture????
      Thank you!!

      Reply
      • Chef Dennis Littley

        July 06, 2018 at 2:37 am

        I just added the pie crust recipe to the post.

        Reply
    6. Sandy Romeo

      June 28, 2018 at 10:19 am

      I made this tart several years ago and remember how delicious it was. I unfortunately lost the recipe but thanks to google, found it again. The only thing missing, however, is the recipe for the tart crust. This version says to use a premade graham cracker crust :(. Any chance of getting the recipe for the crust?

      Reply
      • Chef Dennis Littley

        June 28, 2018 at 11:53 pm

        hi Sandy

        you can find my graham cracker crust recipe here https://www.askchefdennis.com/blueberry-cream-pie/

        Reply
    7. LAUREN DILLON

      July 13, 2014 at 3:07 pm

      5 stars
      THAT PEACH TARTE IS A ONE WAY TICKET STRAIGHT TO HEAVEN .

      Reply
    8. Bethanny Parker

      July 11, 2014 at 3:01 pm

      It’s too bad the dough needs to be baked. There is a reason I searched for “no bake.” My oven is not working.

      Reply
      • Chef Dennis Littley

        July 12, 2014 at 6:52 am

        you can always buy a premade graham pie shell Bethanny!

        Reply
    9. sweetashoney.co.nz

      July 17, 2013 at 4:06 pm

      It looks yum. Do you have a gluten free suggestion ? Which flour could I use for this unbaked crust?

      Reply
      • Chef Dennis

        July 17, 2013 at 5:44 pm

        I would just try a gluten free graham cracker crust.

        Reply
    10. Renee Barrett

      July 16, 2013 at 1:40 pm

      Wow… I had been complaining that the really good big Ga. peaches had not come to us in Fl. yet, and well they arrived this week… will be abundant until late Aug. – So today I made this No Bake tart… I will serve tonight after dinner!! I know it will be wonderful!

      Reply
    11. Kath

      July 16, 2013 at 1:08 pm

      Beautiful, Dennis! We have about another month before our fabulous local peaches are in the market. I’ll have to save your recipe for then. 🙂

      Reply
    12. Cheryl and Adam

      September 04, 2012 at 12:14 pm

      How can anyone resist this tart? And the photos edible, too! Chef, I’ve sent you 4 emails to the address I had for you and they’ve all been bounced back, can you shoot me an email with your email, I’ve been hoping to catch up, it’s been too long!

      Reply
    13. JC Marc

      August 27, 2011 at 9:38 pm

      This is a fantastic recipe. I made these in a miniature form using my own peach, blackberry and strawberry preserves. Crazy as it sounds, I also made some mini tarts with my home grown fresh tomatoes, cutting way back on the sugar. I know it sounds weird, but they were delicious. I tried your crust instead of my old favorite. They were all incredibly delicious and very easy to make. My guests loved them! Thank you for another great recipe.

      Reply
      • Chef D

        August 27, 2011 at 11:29 pm

        I’m so glad that you liked them! The tomato ones sound delicious!

        Reply
    14. Dawnie

      August 20, 2011 at 5:32 am

      This looks fantastic! I am excited to try it! Thanks for sharing

      Reply
    « Older Comments

    Primary Sidebar


    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • loaf of homemade artisan bread on a wooden cutting board
      Almost No-Knead Artisan Bread Recipe
    • 2 Maryland crab cakes on a white plate
      Baked Maryland Crab Cakes Recipe
    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • seasoned crispy chicken legs on a foil wrapped tray
      Best Baked Chicken Legs {Drumsticks}
    • side view of slice of bee sting cake being taken out of full cake
      German Bee Sting Cake (Bienenstich) Recipe
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs
    • overhead view of veal parm and linguine on a white plate
      Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • crispy seasoned chicken leg quarters on a white platter
      Best Baked Chicken Leg Quarters
    • cropped-Gunniess-Beef-Stew-13.jpg
      Authentic Guinness Beef Stew Recipe
    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • close up of half a chicken salad sandwich on a white plate
      Best Chicken Salad – Deli Style
    • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
      How to Make Restaurant Style Oysters Rockefeller
    • sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
      Easy Oven Baked Beef Brisket Recipe
    • rack of pork with end cut off
      Oven Roasted Rack of Pork {Pork Rib Roast}
    • sliced meatloaf with the rest of meatloaf on a white platter
      Best Meatloaf Recipe

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    1.8K shares
    • 458