Peach Tart

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This tart is pretty epic. The crust is dead easy. Instead of a panic attack to work in cold butter before it starts to melt into the batter you leisurely work in some olive oil… by hand. No food processor required. Once the dough is done and formed into the tart pan you spread the raw peaches over the top. You don’t have to do anything to them, just tuck them into the tart. Amazing. Top with a sugar/butter mixture you mushed with your hands for a few seconds and the tart is done. The crust has a little salty kick, the peaches are delicious and there’s the lingering almond flavor. Plus it’s pretty. Success.

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Inspired by Food52
You’ll need:

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

Heat the oven to 425 degrees. In a mixing bowl, stir together 1.5 cups flour, 0.5 salt and 1 teaspoon sugar. 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. Transfer dough to a tart pan 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. It should be about 1/ 8-inch thick all around.
In a bowl, combine 0.75 cup sugar, 2 tablespoons flour, 0.5 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. Get aggressive here.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry, fill in the center however you can make it work. The peaches should fit snugly.

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Sprinkle the pebbly butter mixture over top (it will seem like a lot).

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Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown.

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