No Bake Peach Tart Recipe – Perfect for Summertime

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Published: Jun 10, 2022 · Modified: Jun 10, 2022 by Chef Dennis Littley · 141 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

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.

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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

Cook ModePrevent 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.