Peach Tart

By • August 29, 2011 • 181 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 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)
  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.

Tags: press-in crust, Summer

Comments (181) Questions (15)

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Alice

29 days ago Alice Gardner

Oh my goodness. This is almost exactly how I make my peach pies (the peach procedure, anyway). I like to add a pinch of nutmeg to the butter and sugar mix. I knew I was doing something right! I'll have to try the peach/almond combo sometime soon. It sounds fantastic.

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2 months ago ellemmdee

How do you think this would work with thinly sliced frozen/thawed peaches? It's winter here, but I'd love a taste of summer right about now!

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6 months ago rukahn

An excellent recipe to adapt for gluten/dairy free---I use Trader Joe's almond meal plus gluten free flour (perhaps 2/3, 1/3), coconut oil/milk. I pre-bake the shell @350 for about 10 mins. Use cinnamon, nutmeg, lemon, vanilla..depending on fruit. Light brown sugar might help those who find it too sweet. I didn't. Ruth in Detroit

Bananacakewithtangyvanilla

8 months ago cookingintheheights

i've made this gem of a tart scores of different ways. my latest was a peachy plum version last week at the shore and a photo of it is at bottom of this post: http://bit.ly/1dSJKb2 I always cut the sugar and always use only extra virgin olive oil (just as noted in 'cooking for mr. latte' where i first saw this recipe). now i always pack almond oil in my pantry bags when we take our annual beach vacation.

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8 months ago Pat in SoCal

I didn't cut back on the sugar as that makes the crumbly toping so good....but I did sqeeze a lime over the peaches before I put them into the pastry and I think that gave me a sweet/tart taste that was great!

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8 months ago fhp

Good idea. I'm going to copy you. I have now made this tart twice and it has been a hit each time. I'm tempted to up the almond flavor and don't know whether to crumble some amaretti into the crumble or some almond paste into the crust or figure out how to incorporate some almond paste into the peach mix. Ideas?

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8 months ago Jopper

I made this recipe today. I had a bunch of peaches to use up, and didn't want to make a pie. It's week day, so I needed something quick. It was a snap to make. I love the olive oil in the crust. I like the fact that I didn't have to peel the peaches.....like I said, it's a weekday. While making it I thought "hmmm....sugar content seems high", but I went with it. I usually always cut the sugar, I don't know why I didn't in this case. Anyways, the tart turned out great. All four of us (two adults and two kids) went in for seconds. I will most definitely cut the sugar next time I make this, but it's just a personal preference. I will also most likely make this again in the very near future (as in this weekend). Can't wait to try this with other fruit, such as apples.

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8 months ago Joannaas

I just made the tart today and unfortunately did not check the comments first-I definitely should have reduced the sugar. A few other ideas. First of all, I thought that there was too much topping and it really took away from the flavor of the peaches. I would say using about half would be okay. One other idea would be that you use a mixture of large and small pieces of peach, and pile them larger. I think that doing this will add some more peach flavor, and it will have a better texture. Overall I think that my family was a little disappointed in the recipe, so we will try something else next time.

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8 months ago katie

I just made the tart and it was great! I added .5 cups sugar instead of .75 cups after reading the comments. I thought it was perfect - my husband said he would have liked it a little sweeter.

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8 months ago betsy j

Fabulous - crust is great. I cut the sugar back to about 1/3 cup - great with sweet white peaches. Thanks!

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8 months ago chiefkief

Embarrassed to say I used a pre-made Dufour shell because I didn't have time to make Amanda's homemade version but everyone loved it, nonetheless! SO easy to make. Thanks, Amanda!!!

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad everyone liked it!

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8 months ago sfhardin

This is wonderful with the almond extract addition. Depending on the sweetness of the peaches I might cut back on the sugar. Will make again;)

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8 months ago fhp

Amanda, Thank You so much for this tart. I do not usually bake but the olive oil component beckoned me; a sort of "Aw common you can do it" whispered to me. So after a day full of shelling beans and making little eggplant involtinis etc...your creation talked me into making a dessert. I'm glad I did. Everyone had seconds, even the ones who never eat anything. I followed your recipe to the "T". Sure it was sweet but I wasn't turned off by it at all and I hardly ever use sugar. When I showed your recipe to some of the guests who are better cooks than myself they all made me link it to them. I guess thats a pretty significant compliment these days. Anyway, between your desert, the ricotta filled involtini and David Tanis' "Jalapeño Butter' recipe (who knew???) that I threw on the succotash the lamb chop dinner was a big hit. Thanks again for a great, easy to follow, easy to do recipe. You rock.

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8 months ago Scott

After baking this tart I would advise people to use a puff pastry rather than the shortcrust. It was not appetising at all and definitely too sweet.

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

A puff pastry will produce a very different dessert -- you can certainly cut back on the sugar in the topping if you find it too sweet.

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8 months ago Gisela Weidman

This is food at its best, pure and simple. A recipe that has limitless possibilities, and wonderful freshness. A tad too sweet for my taste, but made the recipe as is. My peaches were very sweet, but will still cut back on the sugar. Appreciate reader's comments, very helpful. Thanks, Amanda

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, Gisela -- and yes, seems like you could cut the sugar in the topping back to 1/3 or 1/2 cup.

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8 months ago A.Baker

Quick and easy to make however, found it too sweet and sickly and the plums fell off the tart.

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

A.Baker -- I'm sorry you didn't like the tart. It is indeed sweet. However, you could have suggested to readers that they consider cutting back on the sugar. Constructive feedback is more the tenor of our site.

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8 months ago ReeceAmy

Happy accident - ran out of my usual olive oil so I opened a bottle of Stonehouse Keffir Lime olive oil and used it in the crust. It was a delicious contrast to the peach. And the house smelled of keffir lime as it cooked. Love this one Amanda!

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Wow -- sounds great. Where did you buy the oil?

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8 months ago ReeceAmy

I live near SF - got it at the Stonehouse Olive Oil kiosk in the SF Ferry Plaza. Their lemon oil is wicked too but not nearly as good as the Nudo version in the last Quarterly package!

Stringio

9 months ago Carol Andrews

I am not a baker and I just made this and it was very good. I ate it with black walnut ice cream

Stringio

9 months ago Marlene Naude

I made a cinnamon aplle tart with this recipe I replaced the peaches with green shaved apples and added cinnamon and lemon juice on top....it made a good dessert

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad it turned out well.

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9 months ago Juanita

I just made this in a gluten-free version. I used a 3/4 sheet jelly roll pan, 1 cup of organic blanched almond flour and 3/4 cups organic coconut flour, used Xylitol in place of sugar and organic coconut oil in place of the olive oil. I also added 1/2 tsp Ceylon cinnamon, a pinch of ginger and nutmeg to the sugar crumble topping. I not only got a 'thank you' from my husband but also 2 'I love you'. It was very good! Thank you .

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for including your recipe -- people have asked about this in the past.

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9 months ago Loredona

I am in a dilemma. Vanilla ice cream or whipped cream with the tart??

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I like whipped cream with a little creme fraiche folded in.