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Home » Recipes » Pie Recipes

Easy No-Bake Peach Tart Recipe

Published: Jun 10, 2022 by Chef Dennis Littley

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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.

Table of Contents:
  • What ingredients do I need to make No-Bake Peach Pie?
  • How do I make the pie crust for the tart?
  • How do I make the filling for a No-Bake Peach Tart?
  • Recipe FAQ’s:
  • More Recipes You’ll Love!
  • Recipe: No Bake Peach Tart

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!

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    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

two slices of peach tart on white plates with whole tart behind them

No Bake Peach Tart

Chef Dennis Littley
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.
4.83 from 23 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Chill dough and chill pie 2 hours hrs
Total Time 2 hours hrs 55 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 492 kcal

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 teaspoon 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

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: 492kcalCarbohydrates: 42gProtein: 6gFat: 34gSaturated Fat: 19gCholesterol: 80mgSodium: 203mgPotassium: 293mgFiber: 2gSugar: 27gVitamin A: 1363IUVitamin C: 8mgCalcium: 90mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.83 from 23 votes (20 ratings without comment)

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    Recipe Rating




  1. Parsley Sage says

    July 18, 2011 at 9:12 pm

    No peaches here with such a yummy destiny…There's certainly some mangoes here that would fit the bill! Well done 🙂

    Reply
  2. Adelina says

    July 18, 2011 at 9:02 pm

    This looks great and perfect for summer!

    Reply
  3. Lo-mo says

    July 18, 2011 at 8:54 pm

    YUM! Those peaches look oh so scrumptious on that tart! They definitely are the best summer time treat around!!

    Reply
  4. Ann says

    July 18, 2011 at 8:36 pm

    Oh, absolutely divine! I'm severely allergic to cinnamon, so it's a challenge to find a quality recipe for peaches without it…you have made me VERY happy!

    Reply
  5. janet@cupcakestocaviar says

    July 18, 2011 at 8:33 pm

    *Quietly drools and sobs because I want this*

    Reply
  6. Patty says

    July 18, 2011 at 8:26 pm

    Beautiful! The thought of no-bake got my attention. This is a must try!

    Reply
  7. Rachel @ Baked by Rachel says

    July 18, 2011 at 7:54 pm

    I can't wait for peaches to be available at my favorite local farm!! Thanks for the delicious recipe.

    Reply
  8. BonnieBanters says

    July 18, 2011 at 7:44 pm

    Peaches may be my favorite fruit! Sweet peaches with creamy Mascarpone and cream cheeses…you're right it doesn't get much better than this!

    Reply
  9. Kath says

    July 18, 2011 at 7:38 pm

    That just looks like the perfect summer dessert, Dennis! Well done!

    Reply
  10. Barefeet In The Kitchen says

    July 18, 2011 at 7:38 pm

    Oh, yum! You had me at no-bake. This looks delicious. Thanks!

    Reply
  11. Dionne Baldwin says

    July 18, 2011 at 7:26 pm

    This looks so fresh and delicious. You never cease to create treats that make me want to get into the kitchen right away and make it myself! I hope you are doing well, my friend.

    Reply
  12. ravienomnoms says

    July 18, 2011 at 7:24 pm

    That looks so yummy Dennis!! So summery for sure! The pictures are just so stunning and I bet this tastes even better than it looks…

    Reply
  13. Susan says

    July 18, 2011 at 7:23 pm

    Wow! That is beautiful! I'm going to have to make it! There's no two ways about it! Thanks for sharing!

    Reply
  14. Lacy DeVeney says

    July 18, 2011 at 7:22 pm

    This looks fantastic! Loving peaches right now, I'll definitely have to try this out 🙂

    Reply
  15. kankana says

    July 18, 2011 at 7:11 pm

    I was planning to bake something with peaches ..one of my fav summer fruit after mangoes. You are inspiring me to make the dough and not buy from the super market. I might just give it a try 🙂

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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.

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