Whole Grain Peaches and Cream Tart

I was talking to Sam the other night about summer, about how everyone seems to look forward to it all year long – almost a remnant of childhood when you lived for the seemingly eternal vacation from school. But as an adult – and this is an unpopular opinion, I realize – I’m not sold. I’m just sweatier in my office everyday (we live in an old Victorian and don’t have AC) and there’s sort of this pervasive frenetic energy to do all the things before – gasp – the season ends. So we don’t have any bucket lists this summer other than trying not to feel frenetic. We’ve been sampling our fair share of ice cream cones, explored some new hiking trails, and dabbled in our garden – the kale and romaine have come and gone but the cherry tomatoes are on the horizon and the pride I feel when looking them up and down is … not insignificant.

There’s lots of weeding in the yard and garden – it feels like it could legitimately be a full time job right now, which of course I don’t have as I already have a full time job, so I try to get out there during Frankie’s naps on weekends or for a quick break in the middle of the workday. Current status: the weeds are winning. Another thing I don’t have a ton of time for during these supposed dog days of summer is baking, so I was particularly proud of this quick “no bake” peach tart I threw together last weekend with some extra peaches we inherited. I was on the fence between a crisp or a tart, and felt just a tiny bit fancy so went with the latter.

It’s pretty tough to mess up a no bake filling, but I will say that there are two things to pay attention to here: try to let your cream cheese come to room temperature to ensure maximum smoothness and don’t cut corners in the chill time. In my photos, I only let the tart chill for a bit over an hour as I was in a hurry and you can tell – if you want your filling to be nice and firm, you’ve got to let this lady sit in the fridge for at least four hours. No easy feat, I realize. But I suppose, a good window of time in which to weed. Or play with your kids. Or marvel at your tomatoes and the natural world.

Whole Grain Peaches and Cream Tart

Whole Grain Peaches and Cream Tart

  • Yield: 6-8 slices
  • Prep time: 30 mins
  • Cook time: 25 mins
  • Inactive time: 4 hrs
  • Total time: 4 hrs 55 mins

Calling this a no-bake dessert feels a little misleading as you’re baking the crust, but beyond that the oven’s off and your filling comes together quickly. While the sweet peaches and buckwheat are great together, you could top this tart with fresh berries instead.

A quick note about buckwheat flour before you get going: it’s naturally gluten-free. But what I love about it is its earthy, almost minerally flavor, making it a great whole grain flour to pair with super sweet peaches. I was inspired by my friend Sara Forte’s buckwheat dough for this sweet number, and her recipe didn’t disappoint.


Buckwheat Crust

3/4 cup (90g) buckwheat flour
1 cup (120g) unbleached all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into cubes
2 to 3 tablespoons cold water

Peach Filling

2 tablespoons sugar
2 large firm-ripe peaches, halved and pitted
8 ounces cream cheese, room temperature
8 ounces sour cream
3 tablespoons honey, plus more to taste


Make the crust: In a food processor, add the buckwheat and all purpose flours, sugar and salt, and pulse to combine. Add the butter and pulse until pea-sized bits form. Continue pulsing slowly as you add the ice water, continuing until the dough just starts to come together. Form into a disk, wrap in plastic wrap, and chill in the fridge for at least 1 hour or up to overnight.

Bake the crust: Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a 13-inch circle about ¼ inch thickness. Carefully lift it into an 11-inch fluted tart pan with a removable bottom. 

Press the dough into the edges and up the sides of the pan, working quickly to avoid the dough getting too warm. Prick the bottom of the dough with a fork, cover the bottom with aluminum foil or parchment and pie weights or dried beans, and bake for 15 minutes. Then remove the weights and foil/parchment and bake an additional 10 minutes, or until the top no longer looks wet (should look on the drier side like a cracker). Remove from the oven and let cool completely.

Make the filling: In a medium bowl, whisk the sugar with 3 tablespoons water. Slice the peaches into ½-inch wedges and add to the bowl. Gently swirl the sugar mixture around the peaches so they all get coated. Cover and chill in the refrigerator for at least 30 minutes. 

Meanwhile, using hand beaters or a stand mixer, beat the cream cheese, sour cream and honey together until smooth, 2-3 minutes. Taste and add more honey if you prefer a sweeter filling.

Assemble the tart: Spoon the cream cheese filling into the tart and spread into an even layer. Lay the peaches on top and chill for 4 hours and up to overnight before serving.


  1. Ann clark

    Hi Meghan! I love buckwheat. I’m going to try your recipe! This is Ann Clark

  2. Alene

    I'm going to try the crust with gluten free flour. Buckwheat is a healthier way to approach a tart crust, and I'm going to try it!

  3. jacquie

    i love buckwheat as well and wish more recipes used.

    And you are not alone in your dislike of summer.

  4. Barbara Bennett-Calkins

    Hey Megan!
    I’m actually IN Maine as I had mentioned I hoped to be in an earlier post. It’s been a great trip though a bit too fast to Really get the feeling for the state.
    I just read your post about the peach tart… my Gosh, I remember when my two daughters were little like your kids. What I know now is those times you feel like you have ‘not enough time for’…
    Those are the ones later you realize were what was truly important.
    It’s So hard to know it then though. And be calm enough to push the rest aside.
    My peach tree in upstate NY will soon, I Hope, be ready to be harvested… and then I’ll make this!
    Sending you love And Support❤️

  5. Anna

    Looks so tasty! We should have fresh peaches from our two peach trees soon so I will keep this in mind when we do.

  6. Tara

    Your thoughts about summer hit home for me. As such I’ve spent the last two days spending more time playing with my kids and less time fretting that we won’t get everything done that we should. Which is really why I liked summer in my youth anyway- unlimited play time! Thanks for the reminder!

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