Peach Tart

By • August 29, 2011 • 254 Comments

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Author Notes: 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 even 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.
Amanda Hesser

Makes one 11-inch tart; serves 8

  • 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)
  1. 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.
  2. 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.
  3. 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.

Topics: Pie

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Comments (254) Questions (19)

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about 10 hours ago Alitia Gouveia

Can I use almond flour?

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3 days ago Laurel G Harper

Would this work with a gluten free flour blend?

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3 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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4 days ago bsturt

Loved this tart! It was easy to put together and absolutely delicious. My husband and I devoured it.

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6 days ago Nicole kotlovskiy

Can you keep the dough in the fridge overnight? Please reply ASAP!!

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6 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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14 days ago sari fordham

This was excellent! I subbed half-and-half for milk (cause that's how I roll) and apricots for peaches (cause that's what I had on hand) and it came out fantastic. I appreciate a recipe that is flexible enough for a few substitutions.

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22 days ago Gret

Do you have to butter the pan? Doesn't it stick, & not come out?

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22 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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2 months ago Aradia Paganus

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. :-)

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6 months ago Stephanie Souders

Has anyone tried this with blueberries? I LOVED it with peaches, but was hoping to do a blueberry version for Thanksgiving!

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6 months ago Savoury Chef

Wow this looks so good!!

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6 months ago beejay45

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.

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6 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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14 days ago witloof

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.

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8 months ago Jesse Beans

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

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9 months ago Stephanie Souders

Has anyone used almond milk instead of whole milk?

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9 months ago Ordinary Blogger (Rivki Locker)

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

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9 months ago Stephanie Souders

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

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9 months ago Emily

This was great! I loved that it didn't require me to get out my food processor for the crust. I made it last night while our guests sat in the kitchen and we chatted. It is simple enough that I could carry on conversation and bake at the same time. And it delivered impressive results! Thanks!

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9 months ago marydtoombs

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!

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9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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9 months ago Chloroph

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!

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9 months ago Olivia

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!!

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9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm loving all these variations!

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9 months ago Morgan

How long will such a tart last after baking?

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9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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9 months ago Petite fee

Awesome tart! Love the simplicity of the crust as well.

Thx..

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9 months ago david2308

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?

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9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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9 months ago david2308

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.

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9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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9 months ago Beverly

This recipe has long been in my repertoire, since Cooking for Mr Latte. I've always gotten rave reviews. Thanks for a delicious & reliable recipe Amanda!

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9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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