Peach Tart

- Amanda

Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've mixed the dough right in the pan.

The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.

I got the original recipe from my mother, who uses all vegetable oil in the crust. I use half vegetable oil and half olive oil. She neatly peels her peaches. Lazy kin, I do not. Hers is probably better, but you are stuck with me. I can promise you, however, that whoever you serve this to will not mind.

Peach Tart

Makes one 11-inch tart; serves 8

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

See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Grilled Squid Salad with Lemon, Capers, and Parsley

Photos by James Ransom