Peach Tart

Thanks for sharing all these great tips!!

So many great ideas here! I'm looking forward to implementing them (especially, making a pumpkin tart)..

Thank you, GJon. ;o)

Your almond flavoring must be fresh and not old. Try increasing the amount you use.

I have found it to be spectacular even with out of season fresh peaches. Haven't tried it with frozen peaches; but the reviews are good for those. It's my favorite dessert year round.

Italian prune plums are amazing.

Thanks for giving it a try!

What kind of salt (brand and flake size) did you use? This may help me figure out the salt issue. If the dough was crumbly, I'd try adding another teaspoon of milk to it so it holds together better and isn't as dry.

Sounds like we should all be doubling the dough recipe so we can have a cinnamon sugar pastry on the side!

Glad you liked it! And that you added blueberries -- it welcomes most fruits.

You can definitely reduce the sugar -- and mix sugar types. Let us know how your next one turns out!

No, that's a pretty normal amount of sugar for a crust. It takes very little to flavor a crust- a pinch of cinnamon, a tsp. of rum and such will be very noticeable. What the author has against sifting I don't know, but stirring won't do the same thing at all- sifting not only does a much more thorough job of mixing, it will also filter out lumps and any foreign objects (this used to be more of a problem than it is with modern production techniques).

Hi Stacey -- the sugar measurement for the crust is correct. The olive oil and almond extract should add flavor to the crust, and the salt should underline this. I'm sorry you felt it wasn't flavorful. If the crust was oily, you can add another tablespoon of flour next time. Hope this helps!

Great to know this!

I have…also with strawberries and blueberries! Works perfectly!

My issue is the flavor of the crust (I used vegetable oil and maybe a different oil would improve the flavor) and the texture which was crumbly. Comparing it to my usual peach tarts/pies/cobblers I much prefer a butter/shortening crust with it's flakiness and structure or a cobbler which is just as easy. I gave away the entire tart. I make several types of crusts for tarts and this was my least favorite.

Did you use 1/4 c olive oil in the crust or just use 1/2 c of one kind of oil? I just ask because this crust is the most delicious crust I’ve ever had and I feel bad you’ve been deprived of this. I bake a lot and this is possibly everyone’s favorite recipe. Part olive oil is essential. (I also use a non-dairy coconut-almond cream instead of milk but I doubt this makes such a difference.) It is incredibly crumbly - I don’t ever remove it from the bottom or the 2-part tart pan - but I kind of enjoy it in this recipe, maybe because it’s so flavorful.

I used both the olive oil and some vegetable oil I had. Everyone keeps raving about this crust so maybe I'll give it one more try but of all the crusts I make (shortbread, graham cracker, butter/crisco, butter/crisco/vodka, all butter) it was my least favorite.

Hi cyssf, thanks for your notes. It is a delicate crust but shouldn't fall apart -- when you mix it together, is it damp or dry?

Wow, replying yourself!! Hi Amanda. I first want to say I use to read you all the time on the NY Times and generally enjoy your recipes. When I mixed it together it was damp, like other crumb crusts made from shortbreads or graham crackers. I suspect part of the problem was the oil I used - may have been a little old and off flavored. But the texture was as I described....when we tried to cut it into slices it fell apart. I finally scraped it all into a take out container for a neighbor who was trying it with us that night - he still liked it and ate it as a crumble. I make a lot of pies and tarts and generally I can slice what I make into serving wedges :) I try out a lot of pie/tart recipes looking for the perfect crust.

Hi cyssf -- I wonder if adding 2 more tablespoons flour would help stiffen it up. Humidity doesn't help this crust, in case that's an issue where you are. When I make this tart in Brooklyn, the crust is always more crisp than it is when I make it on Long Island. Thank you for trying out the recipe, and I'm sorry it wasn't what you hoped it would be!

I live in SF but made this tart up at our ranch in Placerville which is very very dry and hot. Given all the praise and your responses I'll give it one more try. Extra virgin olive oil is pretty strongly flavored, so I guess I'll have to find another olive oil.

Fingers crossed! Keep me posted.

So I tried it again today in my SF kitchen. This time I was very careful to taste my olive oils and chose the mildest one. I used a newly opened bottle of canola oil. I would say the flavor was better but the texture is still very tender and crumbly and still fell apart when I cut a slice to try. I guess this style of crust is just not to my taste. But thanks for the suggestions. I did like the almond flavor in the crust though.

Thank you for trying it again! I'm sorry it's not for you, but really appreciate you giving it so many chances!

I use refined coconut oil—my family loves the flavor

Luv the carmelizing tip. Will have to try that.

Probably not a good idea. Frozen peaches give off a lot of liquid as they thaw and I think the fabulous tart would turn into a soggy mess. I have successfully used sliced frozen peaches for this tart in winter, but I thaw and drain the peaches on towels before assembly. I suppose you could try baking the assembled tart, then freezing, but I haven't done that.

Thank you

You can freeze the unbaked crust then fill &bake straight out of the freezer

Glad to hear it! Hope you'll let us know about any good variations you make.

Thanks for sharing what ingredients you used and letting us know they worked!

Thanks -- and pears should work well!

Glad you enjoyed it!

Also I’ve used oat milk instead of whole milk and it’s come out fine

Great tip -- thanks for sharing.

Yes it should work! If your rhubarb is juicy, add an extra half tablespoon of flour to the topping.

It worked perfectly, thank you . Must have been good as everyone had seconds!

So happy to hear this -- thanks for reporting back!

Happy to try to trouble shoot here if you share more detail about the issues you ran into. Also, wondering where your peaches came from in January -- sometimes, if they've had to travel far, they're not the juiciest peaches and this may have affected the filling.

Trying to visualize TWO peach tarts in the "garbage" .... Horrors.
Anyway, I and others here reduce the sugar in the recipe by half because I could tell at a glance that the original recipe would be too sweet for me. But we're all different. Do try it again, one tart at a time. We should all strive to reduce the number of terrible peach pies in the garbage.

You can get peaches at any grocery store in CA 24/7/365.

I adjusted the receipt’s technology for filling: melted butter with only 1/2 regimented sugar and flower, then poor the mixture on top of pears. That works well.

My sugar topping was less melted than what was shown in the pic too. I'm glad I only used 1/2c sugar, I think with 3/4c sugar it would've been too much unmelted sugar for me too. I used cane sugar so the unmelted sugar crystals kind of gave it a nice crunch.

No you can't get great or any peaches here in Cali all throughout the year. If you do, imported and not the ones I grow, off my tree. Fresh, juicy and sweet. The imports don't compare.

And thank YOU for sharing your tips!

I have used both fresh and frozen and haven't found much difference. Both were delicious!

I have made this with frozen peaches. To eliminate excess moisture, consider letting them drain on a paper towel lined sheet pan before assembling the tart.

So glad you liked it! And I think your idea is a good one.

Thanks for trying it out!

Quite a few of us commenters have reduced the sugar in the recipe. 40 years ago, I might have preferred more sugar. I guess taste buds change over time.

Rob, thanks for all of your comments and support!

They may change back- most of my adult life I have been a consistent reducer of sugar in recipes (of course that's a real term), but here in my dotage I find myself more inclined toward apple pies with crumble toppings, Danish with sugar glazes and suchlike stuff. But I eat it in smaller quantities than earlier.

Sounds delicious!

This makes me so happy to hear!

I agree. I've almost made mistakes every time I've made this recipe. And, I love this recipe...but it is confusing.

"Badly"? No. The instructions are clear, and it sounds like you had a good result. Great. I think the argument is that the two tbsp. of flour used in the topping (just for example), should have been listed (in the ingredients list) separate from the 1.5 cups of flour meant for the crust. Maybe, but that just takes more space. When you read the directions, it makes it plain that only 1.5 cups of flour go in the bowl for the crust ingredients. So those two remaining tbsp. must go somewhere else, and the directions explain where. Paul Prudhomme might have said "1.5 cups + 2 tbsp. flour, 'in all', or 'divided' ", to give the cook a heads up that the flour goes in two different places. That's very nice, I guess, but annoying and unnecessary if one reads the directions.

~ The Unlikely Defender

I agree with Rob H here. This recipe is well written. Not confusing at all, if you read it carefully, and are used to recipes the state plus _T of flour or sugar, a recipe always tell you where to put the plus ingredients. I have found it helpful to use the print option and screen shot into photos on iPad. This way you can look only at the recipes ingredients and instructions. Perhaps that will help others.
I’m making it agin today ! My peaches are too fragrant and luscious to waste on any other recipes.

Not to mention that recipes are always written like this one is written. It’s just a matter of following directions. I had a teacher in 6th grade who passed out a test and told everyone to read the directions carefully before starting the test. The directions said don’t answer any questions and you’ll get an A. Most of the class answered the questions and flunked the test. Lesson learned.

Hi Denise. I’m so happy that you posted this. I too have a larger tart pan. 11.5, the first time I made it there was barely enough dough to cover the side, making it more difficult to remove. The Second time, I added more flour and liquid. We decided the second recipe was better than the first. Also a reminder for those who wish to try gluten-free flours, they do require more liquid, as to how much? it’s best to go by touch and feel, Depends upon the humidity and the flours blends used. I’ll repeat again thanks to Amanda & to all who share their knowledge and experience.

Thanks for sharing this tip!

So glad you're happy with the recipe -- let us know if you figure out a pecan version!

Did you use all purpose GF flour?

Hi Anita, I used Bob’s Red Mill 1 to 1 flour, the blue bag, I’ve found that is best for sweet pastry. The red bag BRM, all purpose is better for savory baking like Vegan plant based vegan cheese puffs or tomato tarts, and homemade crackers.

Thanks for the info. Looking forward to making this tart.

Thank you for making it -- so glad you liked it!

Hi jwyatt, if you don’t mind sharing, what varying fillings have you tried? I’m looking toward autumnal fruits, figs, pears, apples, maybe quince if my tree produces enough. ;) Do you add cinnamon?nutmeg? Warm spices ? Thanks

Maurizio! So nice to see you here in the comments, and I'm honored that you tried one of my family recipes!

Made it again with plums and a few other changes with fantastic results.
Used water not milk in the crust.
Used some whole rye flour in the crust.
Decreased sugar in the filling.
Delicious!

Thanks for sharing!

Thanks for giving it a try!

Thanks, Joseph!

Not "strange," but "very strange"? That's strange. You're the only one to say so. You either didn't follow the recipe, you had bad ingredients, or ....

What do you mean "a full cup of liquid oil"? It's 1/4 c of olive and 1/4 c of canola which = 1/2 cup. Did you use an entire cup of oil??

I haven't tried freezing it -- I would worry that the fruit would juice too much when thawing and might make the crust mushy.

I'd love an answer about the almond flour as well. Also, what about using coconut oil instead of canola?

I read a review where someone said they subbed half the flour in the crust for almond flour and it worked well.

I would like to know if almond flour can be substituted for all flour?

Thanks, Chef C.!

Not to be redundant, but I don't know if you'll see a reply to another commenter. Chad C. asked about using almond flour and I'd like to know your thoughts as well as thoughts on using coconut oil instead of canola. Thanks for any feedback.

I'll try using some coconut oil next time and let you know. I'm sure it's delicious, but coconut oil sets up firmer, so who knows.

*and almond milk

I forgot to mention. I was out of milk so used buttermilk instead. Also a 9" tart pan. My husband ate half of it in one seating! 😀

Sorry for the typos abobe ... our "mothers" ... "flour" not flower.
P.s. I added 1/4 tsp vanilla extract to the topping.

I am scared how good this will be when fresh peaches come in season here in Texas.

A worthy study would be why sometimes recipes fail, even for the most experienced cooks and bakers. This has happened to me and all good cooks, and it's a puzzle. Blaming the recipe is not the answer. I love this tart recipe so much, I freeze the last of summer's peaches and make the tart in winter, as I did yesterday, for friends. I freeze the peaches whole and defrost in the fridge. They look awful (brown on the outside) but peel and slice easily. I drain them on paper towel and then snuggle nicely in the tart pan. You still get that yellow rimmed in red. Still delicious!

Thanks for your comments and so glad you liked this! I'm going to try it with less sugar and a little lemon juice next summer.

I think it's pretty clearly operator error. I myself have made a half batch of one thing or the other and sometimes forgot to halve one of the iningredients . One time I got distracted and forgot the flour entirely. It was supposed to be brownies, but I got fudge. I ate it anyway. Nothing wrong wit fudge ...if you like fudge.

I had the exact same experience. Worst recipe ever.

What size tart pan did you use -- was it 11 inch, or was it smaller? I'm wondering if people who had had trouble with the crust are using an 11-inch. I call for an 11-inch but a smaller tart pan removes risk with the crust. Do you think this could have had an affect on the results you had?

Thanks for responding! I used a 10 1/4 inch and unfortunately don’t think that had anything to do with the issue. The consistency of the dough was never quite right and looked nothing like the pics. The oven temp was also a prob. Given that a bunch of people have has the same issue, I think it might be worth having a few people re-test it.

I completely agree. Sadly, this is an ill-conceived recipe that simply doesn’t work. Pretty much the worst recipe ever.

I will definitely have our test kitchen retest it when peaches are back in season here. In the meantime, one more question: was the dough dry and crumbly before baking or after? Thanks for your help with the sleuthing!

Thanks for your input, Thomas. Heard you the first time! :)

You have to lay or tent some foil lightly across the top. It will still brown, and won't burn. Also watch the time
....

Using a 9” tart pan made the difference for me. Much sturdier crust!

I used a 9" tart pan too. It came out perfectly with a sturdy and delicious crust.

It wasn’t crumbly when you put it in the tart pan. It’s easy to manage to shape inside the pan and is crumblyish, not terribly so after out of the oven. My tart turned out so so good and I followed the recipe exactly, I baked it 35 minutes and added 2 more then took out.

I used a 10 1/4 in tart pan. Worked really well. Crust was really great.

Me three, worst ever. Am a good cook also. Should have known a cup of oil was not a good idea!

Thomas- I had the exact opposite experience with the recipe, sorry it didn’t work for you. Mine turned out superb and was gobbled up at book club.

It doesn’t call for a cup of oil! 1/4 + 1/4 = 1/2. No wonder it didn’t work for you. Don’t blame the recipe for your error.

I found the dough very crumbly using an 11 inch tart pan (as recommended) and much more sturdy in a 9 inch pan. Don't know if that will address your issue.

Hi Smaug -- I think Debbie's advice to try a smaller pan is good. Also, if you want to stick with the 11 inch, and the dough seems crumbly, add another teaspoon or two of milk.

Interesting idea about the juice needed to set because I used defrosted berries instead of peaches and it was very very juicy- so much so I was worried about the crust- but the crust was pretty darn perfect.

How much berries did you use, measuring in cup?

Anahia, I'm so happy to hear this recipe has become a breakthrough dessert for you!

I have had great results, using out of season, supermarket peaches. It has been fabulous with various peaches. Doesn't require the best summer peaches at all.

So great to hear from you, Meredith! We hope you'll come back more often! Thanks for sharing your experience with this tart and hope the two you had in the oven turned out well!

Thanks for sharing your adjustments!

Please, tell us, roughly, how much more oil and milk, you added? I've not made it yet and excited to get started! Thank you...

I just added a little more of each until the “dough” was just a little wetter and held together better when I squished some together in my hand. Not very scientific but it works! Good luck. It’s such a nice tart.

Thank you — going to try the whole wheat flour.

Love this! Hope you'll try making the crust next time, because it's so easy you won't believe it.

I will this weekend! I cleaned out my freezer and needed to use the crust I had. Thanks!

Golden delicious or honey crisp would work well -- slice them thinly.

Hi Amanda! Can’t wait to try this — but it’s January, even in California. 😉I’m an enthusiastic but not intuitive baker, so I’d really appreciate tips on using apples or berries. Do you need to peel the apples? Thanks — love your videos!

No need to peel them!

I've never peeled them when I've made this tart. If the peaches have a nice blush, I think it adds to the look of the finished product.

:)

So glad you liked it, Susan!

:)

Not sure what happened. I could literally eat this tart everyday!

Thomas, you've told us over and over that you didn't like it. Enough already! To each his own.

Eeehh...the peach liquid didn't thicken enough (my peaches weren't super ripe) and the tart dough didn't cook enough. The whipped cream was great, though.

I remade this, had enough dough to make a mini tart with the regular one. I still thought the dough was too thick and the baked edge was very hard to cut with a fork. I baked it at 400 for the 45 minutes and the edge got very dark but not burned. I thought it was too sweet and the peaches were so overcooked that it didn't seem like fresh fruit was used. I used cinnamon which I like with any stone fruit. I added a small amount of Clear Jel to ensure thickening. Next time I make something like this I'll take the extra step to make and roll out a pâte sucrée for the base.

Yes -- making the sides thicker will help. And if you have a 9 inch tart pan, use that instead because the dough will be thicker all around.

No need to butter the pan. The slices will slide right out.

Lol -- so glad you liked it! And good to know about the sugar amount.

Woo!

Yes, I've done that, and it's good!

Yep!

You could probably use honey or coconut sugar.

I've used date sugar only - it doesn't come out very sweet. I've also done half date sugar, half cane sugar...I thought that was the better combination. Using only cane sugar as the recipe calls for, it's very sweet. Maybe a little too sweet for me.

425 degrees

Thank you! Just ordered a tart pan and am going to attempt to make this 🤞

Good luck!

I've never had that happen with mine. But, I use coconut oil instead of the olive oil/vegetable oil mentioned in the recipe. Not sure if that would make a difference or not.

Perhaps you added 1 Tablespoon sugar vs 1 Teaspoon? My edges burnt too so I wrapped edges with foil when it started to burn.

Yes, I think its the sugar. I kinda guessed it as well, because when i was pouring sugar a lot more came out

Does your dough come up above the edge of the pan? I'm wondering if this may be causing it to burn. If so, just press the edges of the dough down so they're level with the tart pan.

I think maybe i make the borders too thin as usually not much dough is left after i spread it out. I gotta learn to make proper borders... I love this tart so much

One more idea! Make it in a 9 or 10-inch pan instead and it'll make the spreading of the dough easier.

Good idea, thank you

Echoing EC, this is a little messy. You just have to mush the dough around the best you can. Won’t matter much because it will all be devoured forth with. Second time is easier and why not have a glass of wine to urge you on.

i had the same issue with not having enough. but i managed to spread thinner next time

Thanks for trying it!

You've raised her well! :)

Happy gobbling! :)

Ha! Hope the birthday "cake" went over well.

I agree, it is the best. I should make it tonight!!

Happy you tried it!

Thanks so much, Amy, and I'll be sure to let my mom know!

Les, I'm so sorry to hear about your burned tart -- you caught an error in the video for us, and we're fixing it now. The temperature should definitely be 425, NOT 450. Again, our apologies and thanks!

Now THAT is a pleasing comment to read! Thanks for trying it!

I don't think it will defrost well, so I'd avoid this, but you can refrigerate it. Just bring it back to room temp before serving.

Thanks. That's very helpful.

We have kept it in the fridge for 3 days and the crust stayed as crunchy as day 1. Never had it last longer than that.

It freezes very well!

Love your comment!

Sounds incredible!

I would add more oil/milk a tablespoon at a time until it's no longer floury. I know the dough doesn't seem like it will fit in an 11-inch pan, but it does. You have to press the dough pretty thin and it takes a little work and patience; but I think you'll find this easier when the dough is moist enough. I hope this is helpful! And next time I make it I'll weigh the flour and reply to you here.

This sometimes happens to me with other recipes if:
1) I inadvertently add too much flour. If you’re not making sure the flour is whisked and fluffy before measuring, you can add too much.
2) I use a higher protein flour, such as King Arthur, and don’t compensate for the higher protein levels by adding a bit more fat/liquid.

EC -- thanks so much for this great tip. I'm going to do it this way next time I make it!

Hi Karen, Can you let me know what happens when you click on "print." Also, let us know what browser (and version) you're using. Thanks!

I cant find any print option, either.

Hi Judy, about an inch below the photo you should see the following three buttons: Save, Review, and Print. Let me know if you don't see these. Thanks!

yes, found it! thank you.

I sympathize about the discombobulation brought on by migraines. I also gently suggest that watching the video would be helpful if you elect to give this another go. The tart doesn’t always cut neatly, and does seem to get soggy by the next day, if it’s not all gobbled up. So what! Add some yogurt and call it breakfast!

In my experience, the best way to freeze peaches is whole. Wash and dry them, place on a cookie tray and freeze solid, then transfer to a freezer bag. Thaw in fridge. The skins slip right off when defrosted. The texture will not be as firm as fresh and they will give off more liquid. I have made this tart with peaches frozen in this manner. I dried the slices on paper towel before assembly. Not the same as fresh but still delicious.

King Arthur's site shows 120 grams to 1 cup. I find that for other recipes 125 to 130 grams usually works well.

Thank you for sharing all this detail -- so great!

Wonderful! Yay for improvisation and thank you for sharing this. Very interesting and empowering.

Hello Laura,
I'd love to try this tart with apples. Could you let me know what apples you used? (i.e did you use tart apples such as the green 'Granny Smith' or did you use sweet apples such as the red, classic apples 'Jonathan' or 'Golden Delicious').

I've made this twice and didn't peel the peaches either time. The tart turned out well each time, and I thought the red blush from the peach skin looked nice.

And yes, you need to let it cool completely so it firms up.

Agreed -- no need to peel the peaches, I never do! The skins are tender enough and they also hold the juices together nicely after baking. +1 to letting the tart cool!

I made it and it is delicious. I will try it with peaches and plums. Thanks for sharing.

With any fruit tart it's a good idea to let it cool so the juices have a chance to firm up.

I'm sure you can, but I am THE WORST crust maker and I can throw this together in a couple of minutes. If you haven't made this before it is the easiest thing ever. The bonus is that you'll only need to wash one bowl if you hand mix crust. No exaggeration - crust comes together in minutes.

With apples, yes, I usually slice them thinly and add some cinnamon and nutmeg to the topping mixture. Here's to the umpteenth +1 version!

Sorry to hear it. Did you let it cool at all before eating? It's definitely runny when hot, no matter what kind of peaches you use. But it firms up a bit when cool. I've made it a million times with no issue, but never with Colorado peaches, alas!

Hello Helen,
I'd like to try this tart with apples. Could you let me know what apples you used? Was the baking time the same as with the peach version? (35 to 45 minutes?)

Thanks, I used small green summer apples we bought in the s. va. mtns. I don't know the variety, unfortunately. They were light green, not yellow. I set the timer for 40 mins and left them in maybe 2 mins more, but that in part is because the apples were smallish and i added extras. I made it for a party and people really liked it. Happy baking!

Helen, I finally got good peaches and this variation sounds fabulous! I know the original crust is good but I'm making your version today.

How did you like it?

This sounds lovely. Thank you for sharing!

Yes -- they don't have to be super soft but if they're firm I'd wait a day or two.

I would also love to know this -- has anyone on this thread tried it?

I've never tried that, but the crust takes minutes to make so why bother? I use this type of crust for everything, from quiches to any kind of pie. Blind baking can be an issue because when it gets warm, it gets soft, but otherwise...

I have frozen this very successfully. It's fun to pull an apricot tart out of the freezer in the late autumn. I just underbake it a little bit so that I can reheat it without burning the crust.

Depends on the juiciness of the filling, but even if the crust gets soggy, it still tastes good the next day.

I find that it generally holds up for 2 days (unless it's really humid). You can put it in the fridge and have it last up to 4 days but the crust may lose a little charm, and I'd make sure to bring it to room temp before serving.

I heat slices up in a non-stick pan; the bottom gets nice and crispy that way

Sounds like you didn't really make *this* tart recipe!

...fair point, Amanda... + I will try it again, sticking to the original instructions.

kbehroozi - you'd probably yield better results if you followed the recipe and saved the cocktails for after the tart is in the oven - LOL! p.s. I love this tart, too!

Thanks for weighing in -- I've found the same, that like many fruit tarts/pies, it firms up quite a bit once cool.

I never peel and have never had an issue!

:)

I've made this several times. When the peaches are especially juicy, I've roasted them before putting them in the tart shell. I halve the peaches, then place them on a foil lined baking sheet. I sprinkle them with about 2 tablespoons of sugar and bake them at 350 for about 20-25 minutes. Once cooled I slice them into eighths and place them in the tart shell and proceeded as instructed. It worked out great. I never tried maceration but I think will work too. (Great idea!) Let us know how it works if you try it.

I had the same problem, but attributed it to the smaller diameter, deeper dish I used. I think next time, I will toss the peaches with a bit of flour before adding them to the tart.

Rita, when you roast them first, how long do you bake the complete tarte? And how's the texture of the fruit? What keeps it from getting mushy?

When the tart first comes out of the oven, it's often quick liquid in the center but thickens as it cools. However, it sounds like you've had much juicier peaches. I like the idea of tossing them in flour before adding them to the tart; you can also add a tablespoon or two more flour to the topping.

Thanks for responding Amanda. I had already started macerating when I got your reply. I mixed the sliced peaches with about 2 tablespoons of sugar for about an hour. Wound up with 1/2 cup of liquid, which I reduced to a glaze for the peaches. followed the rest of the recipe as written, and the result: still pretty soupy. Not as much liquid as before, but still too much for my taste. Next time, I'll try mixing some flour into the fruit as you recommend. But I think I'll go with apples for the next tarte :)

1 1/2 cups flour = 360 grams. 2 tablespoons flour = 17 grams. (Please note that I Googled this and this was the top result.)

Depending how you measure your flour, it comes out between 120 and 140 grams per cup, so 360 grams is way too much for 1 1/2 cups; it should be more like 180 to 210 grams. Your measure of 2 tablespoons flour = 17 grams is actually consistent with that, since 1 1/2 cups flour = 24 tablespoons flour = 204 grams using what you Googled.

Thank you for the correction!

I've never frozen this dough -- I'd be concerned that, with the oil, it might not defrost well. But you can definitely keep it chilled in the fridge (wrapped in plastic wrap).

:)

You can make it a day in advance and I'd leave it out on the counter, lightly covered. If it's humid, the crust will suffer, but not terribly.

Wow -- thank YOU!

You can use all olive oil, and as long as your peanut oil is mild and doesn't taste of peanuts, that's fine, too!

In my dog-eared copy of Cooking for Mr Latte (thanks Amanda!) the recipe offers a choice between olive or canola. I usually go all olive--great flavor complement to the almond. And I serve with almond-scented whipped cream, because why not?

I haven't had any sogginess but my tart is usually gone in the first 24 hours. If it sits a while, it might. The one thing I'd be careful with regarding a brown butter drizzle is that the topping already has a bit of butter in it, so I'd worry about the drizzle weighing down the flavor/texture a bit.

Thank you for taking the time to respond! I had planned on cutting back on the butter in the original recipe, but I'll definitely try your version first. Seems like a hit!

!!

Kristine, I haven't tried it with oat flour, alas.

It's in the oven... the base was kind of like batter so I spread it. I used corn starch to make crumbles. I will let you know!

Fingers crossed!

:( didn't work. I'll try with gluten free baking mix next time. The bottom never really cooked.

Although I haven't made it with cherries, I've made it with lots of other fruits -- so I bet it would work well!

The Rainier cherries in this tart were fabulous. I love knowing seasonal fruit works beautifully.
Thanks, Amanda.

Great!

I've made this tart with peaches, apricots, nectarines, sour cherries, rhubarb, apples, pears, and raspberries. Crust is the same, you just have to make adjustments for the fruit with the streusel and baking temps (lower the temp to 350 for apples). Always, always great!

So happy to read your comment! I have a question and a thought. Was the dough moist or dry before baking? If it was dry, add a tablespoon more oil next time. Either way, make sure to firmly pat the dough into the pan.

I would say it was moist. And I did pat it firmly into the pan. Will be making this later today and will try adding a little more oil. Either way, I'm making this again and again and again
!

Hmm. I'm perplexed. If the dough was moist and you patted it in firmly, it should be fine. It's definitely not a sturdy crust but shouldn't completely crumble. I hope it works out better this time!

Paolo, I am from Europe too, and I have

1) A kitchen scale
2) Standard dry measuring cups set ( 1/4-, 1/3-, 1/2- and 1-cup sizes).
3) Liquid measuring cups set (I use the OXO Measuring cups set and the measurements are indicated in milliliters, ounces and cups.
4) Standard measuring spoons set (1/4-tsp., 1/2-tsp., 1--tsp. and 1-Tbs. sizes).

With these 4 tools you should be able to use any recipe. Simple.

Google it and make your own conversion chart. Easy!!

You know, we all have a choice which recipes we make. I live in the US, but dang it, if a recipe from Europe sounds goods, I suck it up and do the conversions. What I don't do, is whine and complain to a group thread about a FREE recipe that someone put out there to try. I'm sorry, but if you are such a "pro", then you should be comfortable with American or European measurements. It's a freaking peach tart. Not the nuclear codes to a county. Make the tart and enjoy it, because it's damn good.

Paolo, there will also be discrepancies in language. "Coriander" is known as Cilantro in the USA, UK "Double cream" is USA "heavy cream", "Aubergines" in British are eggplants, Courgette is a Zucchini, and "Mangetout" is snow or sugar pea in the american grocery stores.

Pablo,
You really need to just calm down. Foreal you are getting worked up about numbers! Do them yourself! Also there are apps that you can download for Free that can help you out as well. Get on out of here with that "yes I'm a pro" bs. Girl BYE!

Thank you Gal for responding politely and making your own points without turning a baking thread into a personal matter.
I just wanted to encourage Amanda to consider non-US readers, such as myself, in her future posts.
I even called myself a weighing nazi and a nag, to acknowledge right away that I was messing around and that I'm aware that weight measuring may not have been HER priority when she shared this luscious tart, 5 ys ago, but since her reader base has expanded beyond the US since, she might want to consider it.
If I asked it's because I'm a fan, not a troll.
Heavens forbid !
"Don't whine " , "Don't complain...it's a free recipe" , "Calm down", "Get out of here" are the kind of responses I got, as if I'd insulted anyone.
Maybe some feel uneasy about an "alien" daring to ask, I doubt Amanda feels like that at all.

As for being a pro, I only mentioned it in the hope of tickling any colleague following F52 to share their experiences regarding measurements in professional pastry kitchens, where the only volume measures regard liquid ingredients and are indicated in litres or fractions thereof.
Evidently my idea of a discussion forum as a place to exchange (solid) arguments is not widely shared.
Thank you again, Gal, for sharing your views and experience kindly. Happy baking, Gal !

To everyone else, don't bother responding, really, since I've disabled email notifications about this post and I will go back to my longstanding habit of reading what tickles my fancy and this specific post, well, this thread actually, has had enough time and attention of mine already.
There's plenty more that Amanda has shared, waiting to be read and spark my imagination.

Hi Paolo,
Thank you for asking -- your question is completely reasonable! We would love to include metric on the site and it's definitely on the horizon for us as we have a growing global audience. In the meantime, thank you for your patience, and I hope you'll continue sharing your thoughts on the site!

Hi Paolo, I'm originally from Europe, currently living in the US. The responses you got are simply a cultural misunderstanding. You were misinterpreted. No doubt that was it, because Americans are overall very kind and courteous people.

It's the same crust -- haven't changed it!

I once made this with Trader Joe's dried Blenheim apricots, which I had poached in water, sugar, and a vanilla bean until they had plumped up. It was delicious!

Ooh, that sounds great witloof!

I've made this with jarred pears from Trader Joe's a few times and it's been delicious! I sliced them and tossed them with a little bit of nutmeg. I also added a bag of cranberries once when I was a bit short on pears and it was a great addition!

Haven't tried it with apples yet, but will try to carve out time in the next couple of weeks!

Update: I made it with apples. The tart was lovely and tasty. I sliced the apples thin, perhaps too thin, and next time (there will be a next time) I'll go for a thicker slice. Maybe add slivered almonds? And maybe add those blueberries others have written about?

Thanks for trying it out!

I've made this with apples many times. I would recommend staying away from super crisp, dry apples like Granny Smith. A closed pie steams the apples soft, and that doesn't happen here, so you need a soft, juicy apple. Dip the sliced apples {yes, the slices need to be paper thin} in some lemon juice. Some freshly grated nutmeg on top of the streusel is intoxicating.

What kind of apples do you use then? Thank you in advance!

Stephanie, sorry, just saw this. I would go with a soft, juicy apple like Macoun or Macintosh. If you can get a decent Golden Delicious that would be good too.

Hi -- thought I should chime in here. I also tried it with apples (Macouns, witloof! we're on the same page) and it turned out really well. I used about 5 apples, thinly sliced them and piled them in the tart shell. I also added some cinnamon to the crumble topping.

Hi Christine,
I used 1/2 teaspoon vanilla extract and it was wonderful!

Exactly what I would have recommended -- thanks, Gal!

Great, thanks both!

AJ! Last night my husband showed me a picture of a very fussy peach pie with a lattice crust and asked me to make it. Lazy wife, I decided to make this one. Mine looks just like yours!! Thanks for the suggestion of putting pecans in the crust.

Hi Meryl,
Yes! I used 'Earth Balance', the vegan Buttery Sticks in this recipe. I also used lactose free milk. It worked very well.

Because this is a press-in crust, I actually think it's easier and less time consuming than layering phyllo dough. Also, this crust adds essential flavor and texture to the tart -- if you make it with phyllo, it will be a very different tart. Not that you can't! But want you to know there will be a significant difference.

Hi Gal, thanks for your note! I've made it with plums and a mixture of blueberries and peaches, but not with apples .... yet. I definitely think it could work with apples, I would make sure to slice them thinly because the baking time is fairly short and you want them to really soften up. I'm going to try this in the fall; thanks for the idea!

Thank you, Amanda.
I think granny smith apples will be an interesting try. Granny smith holds up almost indefinitely when cooking and they have good brightness. I too am going to try this in the fall.
I bought a bottle of almond extract today. I'll be making this a lot!

I'm not buying any more olive oil unless it comes with a coupon for free bigger pants.

Overall olive oil is actually considered a healthy dietary fat. The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs) which is an unsaturated fats and may help lower the risk of heart disease among other health benefits.
It is recommended to choose MUFA-rich foods (such as olive oil) in place of other fatty foods — particularly butter and stick margarine (Which contain saturated and trans fats).
But even healthier fats like olive oil are high in calories, so use them only in moderation.

Granny Smiths are not a good choice for this tart because they won't soften up. For best results, start with a soft, juicy apple.

Happy birthday to your mother!

Thanks so much for your sweet comment!

:)

Glad to hear this!

Thanks for trying it out!

Happy birthday!

Thanks, Rita!

Hope you're having a great summer -- thanks for your note!

Thanks for your sweet message -- made my day!

Thanks for giving it a try, Mimi!

Hi Sara, did it brown well? I'm wondering if your oven was hot enough.

It was kind of brown. The crust was definitely done (and have i mentioned it was so good). But i admit i did take it out a few minutes before the timer went off. Maybe i should've trusted the process. I'll try again. Thank you!

Brown is good -- it should be brown. Honestly, it's not the prettiest tart -- it's rather, uh, rustic. So yours might have been just fine!

Hi Julia -- thanks for giving this a try. The topping should only contain 3/4 cup sugar, not 1 cup so that may explain the sweetness. Some commenters have found that they prefer even less than 3/4 cup.

Sometimes I prefer it at breakfast!

Thanks, cocos cooking!

I make & bake the whole pie, then freeze, & use (reheat) whenever needed. Especially with late summer peaches & apples. What a winter treat! If you freeze the pie crust without baking it becomes mushy, when defrosted.

Yes, you can -- though I'm not sure how much you'll need. The filling really shouldn't be liquid with the flour -- the peaches you used might be especially juicy, so even if you use tapioca, you might want to add a little extra.

Yes, a glass pie dish should work just fine -- and I don't think the baking time will change. It's done when the juices are bubbling and the crust is light brown, so if you need to add a few extra minutes to the baking time, please do.

The dough shouldn't be super soft -- pressable, yes, but not soft. Sounds like more flour might have helped!

I would LOVE to try this with cherries (my favorite), but assuming you're using fresh, how much sugar are you adding?

I haven't tried it -- I think you still might need some regular flour.

Has anyone tried this? I'm sorry I don't know!

Yes -- I'd press it into the tart pan, cover the pan with plastic wrap, and put in the fridge over night. Good luck!

No need to butter the pan -- it doesn't stick!

I haven't tried this but bet it would work with pears or thinly sliced apples.

I have made it with both pears and apples, and it's great. I love doing it in the fall with apples from the greenmarket. I would suggest, however,baking it for longer at a lower temperature {350}, using a softer apple like a macintosh or golden delicious, and staying away from the harder ones like Granny Smith. The harder apples will not soften. Freshly grated nutmeg on the apples is intoxicating.

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!!!

Well, you've just made my day. Thanks!

I'm loving all these variations!

It's best eaten within a few hours, but if it's not humid, it can last up to a day.

It sounds like a great idea David -- if you do try it, please let me know how it turns out.

So I made with almond oil instead of the other oils and it was terrific - even better (if that's possible) than the original! I omitted the almond extract.

Great to hear this! Will have to try it -- thanks so much for the report back!

My mother gave me this recipe -- I'll let her know, she'll be so pleased to hear this!

Glad you like it so much! I've used the crust for other recipes as well. And yes, I think your idea to add a bit more flour is a good one. I'd start with 1 tablespoon.

Try sprinkling a tablespoon or two of panko breadcrumbs into the crust before arranging the peaches. They absorb excess juice and keep the crust from getting soggy and the filling from getting gummy.

Haha -- thanks!

i've baked this in a variety of pans/dishes (some totally random ones at a vacation rental kitchen) and it has always worked

Yes -- in fact, tonight I doubled the recipe and made it on a baking sheet. Any low-sided pan will work -- even a casserole dish.

saw your post with picture - gorgeous! peaches with blueberries is one of my favorite combos. mmm, may try peach & cherry sometime soon :)

Happy to hear you liked it!

I haven't tried it but I think it's a fairly safe bet to say it would.

Delicious!! For anyone looking to make this in a smaller pan, I couldn't help running a post about this lovely tart. I did the math for you. http://salvegging.blogspot.com/2014/08/form-and-ease.html

Great to hear! Like your profile photo btw.

Like the sound of your variation.

Thanks for your sweet note -- I grew up in a pie-for-breakfast family, so I like your style. And really glad you found Food52 -- welcome!

I have a few ideas/thought: 1. Sift the flour before measuring and use the dip and sweep method. This will make sure you aren't adding too much flour -- if you scoop flour directly from a bag or container, it's often packed down and you end up with a denser measurement. 2. In the part of your pan that has the dip, make sure you press the crust so it follows the contours of your pan and isn't thicker in the dip part. 3. But it actually sounds like you need to use a flat bottomed pan because it seems like it's not baking evenly from the center to the edge. I'm sorry yours didn't turn out as you wished, but hope you'll give it another try!

Thanks for giving it a whirl -- and like your blueberry addition!

Thanks for all of your tips and tweaks.

PS: for the truly lazy (e.g. me), you can mix the whole thing in an 8x8 pan and don't even need to dirty an extra bowl.