Peach Tart

By MaryEllen

This peach tart won the N.C. Peach Growers’ annual recipe contest at the State Farmers Market. From Kristie Chern of Durham.

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
• 3/4 teaspoon salt, divided
• 3/4 cup plus 1 teaspoon sugar, divided
• 1/4 cup canola oil
• 1/4 cup olive oil
• 2 tablespoons milk
• 1/2 teaspoon almond extract
• 2 tablespoons cold, unsalted butter
• 4 small ripe peaches, pitted, peeled and cut into 1/2-inch slices

Details

Servings 8
Adapted from newsobserver.com

Preparation

Step 1

HEAT oven to 425F

STIR together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar in a medium mixing bowl.

MIX together canola and olive oils, milk and almond extract in a small bowl. Pour oil mixture into dry ingredients, and mix gently, just enough to dampen and not overmix. Transfer to an 11-inch tart pan. Cover the bottom and sides of the pan with about 1/8-inch thickness of dough. Trim and discard the excess dough.

COMBINE 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and 2 tablespoons cold butter in a small bowl. Use fingers to pinch dough into a crumbly mixture. Set aside.

ARRANGE peach slices overlapping in a concentric circle over the dough in the tart pan; fill until you reach the center. Sprinkle with crumb mixture.

BAKE for 35-45 minutes until shiny, thick bubbles form and crust is slightly brown. Cool on a rack and serve warm or at room temperature.