Peach Tart

By CheeseDiva

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 cup plus 1 teaspoon sugar
• 1/4 cup vegetable or canola oil
• 1/4 cup mild olive oil
• 2 tablespoons whole milk
• 1/2 teaspoon almond extract
• 2 tablespoons cold, unsalted butter
• 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Details

Servings 11
Adapted from food52.com

Preparation

Step 1

Makes one 11-inch tart; serves 8

Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

11 DIY projects to make when it's too hot to go outside.

2" href="#comments" class="btn primary float-right">Add Comment

Would this work with a gluten free flour blend?

I used jarred peaches (Kirkland), and even though I let them drain, they made the crust too soggy (I did add the extra tbsp of flour). Next time I am going to blind bake the crust. :-)

Yay! Pat-in-pan pie crust. Love it. And you're right, I too usually make it right in the pan. This looks so amazing I think I'm drooling. I wish peach season weren't long past, but this is going on my to do list for next summer. Great recipe, Amanda. Thank you.

To turn this dessert into a very tasty treat simply fold half a cup of bacon crumbles into the butter mixture. Yummy.

Yes! I make this tart ALL THE TIME and always use almond milk and margarine for a vegan version.

Awesome, can't wait to make this tonight!!!

The first time I made this, I made two. The first went to a neighbor who provided the peaches and later RAVED about the tart. Just after I delivered theirs I made ours. It just looked too good to not even get a taste :) Love this recipe and will make it again and again, like, right now. I'm in the kitchen making it. Boom!

This recipe the da bomb! So easy and I suspect incredibly malleable. It's going in my permanent repertoire as a base recipe. Can't wait to try as many variations as I can think of!

This recipe is fantastic! Instead of using a combination of oils I just used 1/2 cup of coconut oil and it worked perfectly. As well as adding a 1/2 tsp cinnamon to the crumble topping. Thanks so much for sharing!!

I'm loving all these variations!

Excellent tart. I was worried about the crust as it is so different to my usual ones, but it turned out very well. Next time I want to try and replace both oils with almond oil as the almond oil is healthier than the canola or vegetable oil and I think the flavor will enhance the crust. I'll probably leave out the almond extract in this case. What do you think, Amanda?

Add Comment

Amanda, I made this with peaches and FELL IN LOVE. I have some really nice raspberries at home. Do you think this would work with them? Would you make any changes for the berries?

I have a question about step 1 on the recipe "Peach Tart" from amanda. It says:

"Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough."

Adding rhubarb to Amanda's peach tart. Suggestions on ratios of rhubarb, sugar and peaches to achieve perfect crust??

Can I make this peach tart the day before?

How to avoid this next time add more flour? Serve sooner? Please help! Thanks!

Please enter a valid email address.

Add a Recipe

How to Make Fresh Apricots Irresistible

California's Best Fruit, and What to Make With It

Your Email Address

Please enter a valid email address.

Add

Add

Add to Basket