Whole Grain Peaches and Cream Tart

Whole Grain Peaches and Cream Tart

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.