Peach Tart
And this!
About as close as our food styling gets to steampunk. Milk, almond extract, sufar, oil, butter, peaches, flour, steel tart pan, and attitude.
I mix vegetable oil and...
olive oil.
Add some milk to the oils.
Cool, right?
After adding the almond extract, whisk these liquids untl they emulsify.
Then add the oil mixture to the flour, sugar, and salt, and blend with a fork.
Until it looks like this, a bit crumbly but moist.
I like to break it into clumps and flatten them so I have a sense of how I'll cover the base of the pan.
Then I get to work on the sides. It's easier to get the thickness right now than to wait until you've covered the base of the pan.
Then it's time to flatten out the rest and cover all those empty patches. Pressing with confidence matters here -- and be patient.
When it's done, it should look like this.
Begin filling the pastry with sliced peaches. I'm too lazy to peel the peaches. Sue me!
In the center, I cut the peach slices to fit. And see how snug the rest are. Get snug!
Time to make the topping. I'm about to pinch soft butter into a mixture of mostly sugar, with a little salt and flour mixed in.
Pinching!
Until it looks like this.
Then you shower it on top of the peaches. It will seem like too much. It's not. Use it all.
Slide it into the oven.
And await this!
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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
Makes one 11-inch tart; serves 8
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoons kosher salt
- 3/4 cups 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)
- 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.
- A&M Smackdown / Your Best Peach Pie or Tart Contest Winner!
Tags: press-in crust, Summer
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2 months ago Qomo
Would this work with canned peaches? I would love to try it out, along with your suggestions for some tweaking of the recipe of course! Thanks!
2 months ago amanda
Amanda is a co-founder of Food52.
I haven't tried it with canned peaches and it might work but a few thoughts: they may break down and get jammy, which isn't necessarily a bad thing. Canned peaches are in a sweet syrup so I would cut down the sugar in the topping by 1/3.
2 months ago Qomo
Thanks--will give it a shot and let you know how it turns out!
4 months ago leslie_leslie
Since it's February, I made this with Granny Smith apples and blueberries. I am ashamed to admit this is the first fruit tart (or pie) I've ever made. It was so good! It was a bit runny since I didn't add any cornstarch. But my whole family loved it. As everyone else has said, the crust is amazing. Thanks!
3 months ago amanda
Amanda is a co-founder of Food52.
Glad to welcome you to the world of tart making -- isn't it fun?!
6 months ago Ordinary Blogger (Rivki Locker)
I live in NJ and just made this tart with (mostly) winter fruit for a Hanukkah party - one tart with granny smith apple and raspberries, the other with Anjou pears and raspberries. Both were awesome. We just cannot get enough of this tart both in summer and winter. thank you, thank you!!
7 months ago TheLearningCook
A friend made me a steak dinner and requested pie for dessert. Since I have never made a pie I didn't mess up, I decided to try this instead. To say he was happy with the switch is an understatement. Thank you for this easy recipe that even I can't screw up.
7 months ago TheLearningCook
In fact, I left my friend all the leftovers so I am making a new one tonight with blueberries and I will bring the leftovers to work
7 months ago amanda
Amanda is a co-founder of Food52.
Thanks for giving it a try -- and glad it was a success!
8 months ago leah_shelton_pucciarelli
I used apples - very good!
8 months ago leah_shelton_pucciarelli
I used apples - very good!
9 months ago MellyHBee
Amazing! I am not the best crust maker but this one is easy. I used Agave instead of sugar! I don't have a tart pan so used a 9 inch pie pan and it worked beautifully! I must admit that the crust was my favorite part! A WINNER!
9 months ago MellyHBee
Amazing! I am not the best crust maker but this one is easy. I used Agave instead of sugar! I don't have a tart pan so used a 9 inch pie pan and it worked beautifully! I must admit that the crust was my favorite part! A WINNER!
9 months ago Tori Haschka
Made this last night with dwindling fruit in the flat; apricots and blackberries. So good we invited the neighbours in to help eat it. Served with creme fraiche- the tartness was lovely against the apricots. Amanda, you're a gem. Thank you! ( http://distilleryimage3...)
9 months ago amanda
Amanda is a co-founder of Food52.
What a sweet comment -- thank you!
9 months ago kstallbe
Perfect! I was really surprised how nice the crust was despite no blind bake. The crumb was crumby, rather than flaky, but super yummy. I used turbinado sugar for the topping, makes for a nice crunchiness. Thanks for posting!!
9 months ago carriemb
So easy and delicious. I used a rectangle tart pan and it was beautiful. The almond extract is lovely in the crust.
9 months ago gustus
My first-ever use of a fluted tart pan, imperfect but still a triumph that left all wanting more. I wish I had clicked through the slides how above for the tip to do the sides of the tart pan crust before doing the bottom. I did the bottom first and barely had any dough left for the sides. I know better now for next time, and there will be lots of next times. I'm also looking forward to trying this with other fruits. Pears are just starting to appear in stores...
10 months ago leah_shelton_pucciarelli
I knew this would be good based on all the comments, but I was still blown away. Simple, quick, easy and delish! I had to make mine dairy free and nut free so I used margarine, soy milk and vanilla extract. I also used all canola oil, as I wasn't sure any of my olive oil would be mild enough. Perfect crust for our freshly picked peaches. Will make again will apples, pears and more...Easier than pie! Thank you!
10 months ago Lorraine B
I have made many fruit tarts in the past but find that draining the fruit prior to adding the flour makes for less of a chance of a soggy tart. Great dessert.
10 months ago Pat in SoCal
OK.... 2nd time... used all coconut oil...just for fun. Really EXCELLENT....can hardly wait for morning so I can have it for breakfast.
10 months ago amanda
Amanda is a co-founder of Food52.
Peach tart and peach pie for breakfast reminds me of childhood. Thanks for your report back!
10 months ago Deanna1006
ok after 5 tarts ran out of peaches! used your crust for a lemon tart also on this site, and it was great. This crust is just perfect with all tarts... I'm thinking apple next!
10 months ago amanda
Amanda is a co-founder of Food52.
I've never used it for lemon -- thanks for the idea.
10 months ago Anna Pieta
I feel ridiculous adding another gushing compliment to the long list of comments for this recipe but it was so excellent I just had to let you know what I think. I simply loved it and the crust is a gem. Used only veg oil but am looking forward to getting some light Olive oil to try it too. Thank you so much for sharing!
10 months ago amanda
Amanda is a co-founder of Food52.
Always happy to read more happy comments -- thanks for taking time!
10 months ago Mrs TODO
Love this recipe and so easy. Fool-proof crust and not too sweet -the fruit shined through. Made this for my husband's b-day and got lots of accolades. Looking forward to making this again!
10 months ago witloof
I have probably baked this tart a hundred times since I read "Cooking for Mr. Latte." I have made it with peaches, nectarines, blackberries, raspberries, rhubarb, apples, and sour cherries. It's always wonderful. I've tinkered with the recipe, upping the amounts of almond extract and sugar in the crust and swapping out some of the AP flour for barley flour {really delicious}. I also use more butter and homemade vanilla sugar in the streusel.
10 months ago amanda
Amanda is a co-founder of Food52.
Barley flour -- great idea!
8 months ago ChocolateDiva
Thank you for answering my question. I was going to ask about your results with apple.
I have made this several times with peaches....great recipe.
8 months ago amanda
Amanda is a co-founder of Food52.
I've never tried apples -- witloof, let us know how yours have turned out!
8 months ago amanda
Amanda is a co-founder of Food52.
I've never tried apples -- witloof, let us know how yours have turned out!
10 months ago Deanna1006
Love it! Made 3 times this week, lol first as written with olive oil, then next without , only using 1/2 cup veg oil (like you said your mom used) Took a poll and we like with only the veg oil. Can't wait to try other fruits.. Thanks for the recipe.
10 months ago amanda
Amanda is a co-founder of Food52.
Like your rigorous scientific testing!
10 months ago janeh
This is a great recipe! I have LOTS of peaches and wonder if the tart can be frozen? If so, before or after baking. Thanks!
10 months ago amanda
Amanda is a co-founder of Food52.
I don't think the fully baked tart would freeze well. I haven't tried this but the unbaked, unfilled crust can probably be frozen; then just filled and baked when needed.
8 months ago ChocolateDiva
I have three of these in my freezer now. I froze them baked. One I cut into 4 or 5 pieces, so I took a little out at a time. I took it out shortly before I used and as of yet I have not taken the whole one out. I used them right away after taking them out and the quality of the product was excellent.
This is an excellent recipe, I have recently made the onion tart on this site and used the crust from this recipe.