Peach Tart

By • August 29, 2011 296 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 (296) Questions (19)

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3 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Not sure why this took me 4 yrs to make, buy holy shit it's delicious!!

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4 days ago Chelsey1818

Made this tonight and it was a huge hit! Served it warm with vanilla ice cream :)

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5 days ago Alyssa

After picking up a beautiful batch of peaches from the farmer's market, I decided to put them to good use with this recipe. I followed the recipe exactly, adding a little extra flour into the crumble since the peaches were extra juicy. It came beautifully! I loved the little taste of almond in the crust - thinking of adding some sliced almonds into the crumble next time. This one has definitely been filed for future reference. Thanks for the easy, delicious recipe!

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5 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for trying it out!

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8 days ago ifjuly

I made this for my birthday dinner yesterday because I wanted something seasonal and treaty but didn't want to have to work for it 'cause hey, it's my birthday, ha. It was just what the doctor ordered! Super duper easy for tart but then uniquely delicious. Definitely going in the "make again and again" file. I think I will work on variation next time with a rosemary element, either using rosemary-rubbed sugar or perhaps mincing it to near-powder and adding it into the tart dough, not sure yet.

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8 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy birthday!

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12 days ago Rita Goeckeritz

We just made this again. It's been a year and I had to look up the recipe. While I'm on the website I have to tell you how amazing it is. I've made it many times and it's always perfect. Guests rave each time it's served. Thanks for the great (and easy) recipe!
I love the idea of having it with coffee for breakfast...

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12 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, Rita!

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22 days ago alicia payne

I have made this pie over and over and it always gets rave reviews from guests. Just today I walked past the most beautiful peaches in the market and purposely bought them to make this. This is the perfect summer recipe. Serve with ice cream for dessert or with coffee for breakfast. A slam dunk!

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12 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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22 days ago Hollie D

Amanda, I made this over the weekend after eyeing it for a while. So simple and so incredible. Loved the hint of salt that seemed to linger. Thanks!

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23 days ago LLCorrado

I made this tart for our 4th of July cookout. I am obsessed with it! It is indeed the perfect recipe when you're making 10 other dishes, or when you don't have all your kitchen gadgets handy. And come to think of it, it was an Amanda Hesser feast as I made 3 other of her recipes that night. Thank you Amanda!!

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23 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for your sweet message -- made my day!

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23 days ago Mimi Takano

Made this tart a few weeks ago for my coworkers and it was delicious! Since I didn't want the sugar to overwhelm the sweetness and flavor of the peaches, I only added about two tablespoons of sugar and it came out great! I also added rolled oats to the crumble topping. As of now I've made this tart twice and each time got lots of compliments. Thanks for sharing the recipe Amanda :)

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23 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for giving it a try, Mimi!

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24 days ago Sara Shuman O'Keefe

I made this for a fourth of July party yesterday (after being inspired during a large night reading of Cooking for Mr. Latte). It was absolutely delicious and so easy to make. But mine turned out kind of sad and sickly-looking. Any ideas why? Did i maybe not slice my peaches thick enough? I probably did 8 slices per peach instead of 6. And i did use white peaches because i like them better...Maybe I'll just have to make it again, such a shame!

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24 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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23 days ago Sara Shuman O'Keefe

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!

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23 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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!

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24 days ago Gret

Don't add anything tart to the filling - it absolutely ruins the wonderful nectarine taste! I ALWAYS go for less sugar!

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24 days ago Julia W.

I made this today with nectarines and it turned out great! I substituted coconut oil for olive oil, and dusted some flour on top of the crust before adding the filling because the nectarines were very juicy. I used about a cup of sugar for the topping and still thought it was too sweet- will try again with less sugar or add something tart to the filling.

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24 days ago Amanda Hesser

Amanda is a co-founder of Food52.

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.

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25 days ago phinneycook

I've finally perfected a buttery flaky pie crust so I was very skeptical of this recipe. Only 2 Tbs butter? I was also put off my some of the negative comments about the sandy crust. Decided to try it only because it's Amanda's recipe and came from her mother like the dump chocolate cake. Baked it yesterday and had it for dessert. Fabulous. Had it for breakfast this morning. Excellent. It's important to not expect a traditional pie crust, but the crust on this pie is equally delicious. Amanda, you never disappoint. Thank you This is a new recipe in my summer repertoire.

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24 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Sometimes I prefer it at breakfast!

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30 days ago cocos cooking

Pastry crust has long been my nemesis, so I love how easily this recipe comes together. I've been making this tart every summer since you posted it and I thought I should finally thank you. It's a gem!

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24 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, cocos cooking!

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about 1 month ago Allison

The filling on this was excellent, but the crust didn't hold together, was sandy, and tasted heavily of oil. Will definitely try again with a different crust...

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about 1 month ago phinneycook

Would it be possible to make this ahead and freeze before baking? I would make crust,put in pan and freeze for a couple hours, then add fruit and topping and freeze. I would pull out of freezer and put directly in preheated oven for 10 min or so longer than called for. Has anyone tried this?

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30 days ago Gret

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.

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about 1 month ago Tamanegi

Made this today. I don't like liquidy filling, can I use cookind tapioca instead of flour?

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

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.

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about 1 month ago ori

Made this last week, its wonderful, especially now when the peaches are in season..
LOVE IT

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about 1 month ago Tara chamot

Don't have a tart pan. Can I use a regular glass pie dish & would that affect baking time? Thanks!

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

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.

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about 1 month ago Bonniegkatz

The filling was great, the crust was completely crumbly. The only thing I can think that I did was accidentally not put in enough flour. I used oil oil and grapeseed oil. The dough was very soft and oily. I'd love to try it again! Any ideas?

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about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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about 1 month ago allisonjoe

This is a super easy recipe! Trying this with cherries today...

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about 1 month ago Gret

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

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about 1 month ago Brenda Nejedlo

Easy, and really yummy! I sliced the peaches a bit too thin, so the next time I make this, I will be sure and cut them a bit thicker. However, the tart was fabulous and we didn't have a crumb left in the pan after serving. This recipe would be great with just about any fruit. Thanks for a keeper!

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about 1 month ago Momof3Ms

Oh wow!!!! Guess what we are having for a late night surprise snack tonight???

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2 months ago jlyn

Made this with nectarines and blueberries. So good and the topping really helped thicken the juices!

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2 months ago Alitia Gouveia

Can I use almond flour?

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2 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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2 months ago Laurel G Harper

Would this work with a gluten free flour blend?

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2 months 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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2 months ago bsturt

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

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2 months ago Nicole kotlovskiy

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

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2 months 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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3 months 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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3 months ago Gret

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

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3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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4 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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8 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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8 months ago Savoury Chef

Wow this looks so good!!

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9 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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8 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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3 months 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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11 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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11 months ago Stephanie Souders

Has anyone used almond milk instead of whole milk?

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11 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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11 months ago Stephanie Souders

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

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11 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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11 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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11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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11 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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11 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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11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm loving all these variations!

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11 months ago Morgan

How long will such a tart last after baking?

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11 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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11 months ago Petite fee

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

Thx..

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11 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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11 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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11 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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11 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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11 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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11 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!

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11 months ago Nancy

This is fabulous! I will use the crust recipe forever it's soo amazing. I had one issue that I can't figure out and would love help. After completely cooling the sugary topping became VERY runny. My peaches weren't particularly super juicey, just nicely ripe and slightly firm. It is a bit humid here today. Can anyone help? This pie is amazing even so. So maybe more flour? Or serve sooner?

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11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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.

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11 months ago ellemmdee

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.

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11 months ago Emily

Made this and it was delicious! I cut the sugar in the topping down to 1/2 cup and it was plenty sweet - I think it could be reduced even more. And my peaches were only a little ripe, but the oven did its magic and they came out soft and tasty.

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12 months ago salena

I feel like I planted the peach trees a couple of years ago just so I could make this tart. What more could anyone want? Thanks, Amanda

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12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Haha -- thanks!

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12 months ago petrini.elisa

is a tart pan really necessary? i have a couple straight-sided glass pie pans and always shy away from fabulous-sounding recipes that calf or tart pans. i don't bake that much (just 2 of us) and have an already crammed-to-the-gills tiny NYC kitchen!

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12 months ago helicopterina

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

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12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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.

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12 months ago helicopterina

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

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12 months ago Sophie S.

Just made this today! It was really good! I added in blueberries and raspberries, and the tartness of the raspberries complemented the sweetness of the peaches. Just a word of caution: I found that I didn't press the dough in evenly enough and the crust was a little thin in areas (which was a little irritating because the crust is darn good) hahahahahahaha

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12 months ago NotTooSweet

Made this yesterday - my very first tart! So glad I chose one of your recipes because they are always terrific and this was no different. Used an 11" pan and found that 5 small peaches were not quite enough so I added about 1 1/2 cups of fresh blueberries and the combo worked so well. We love the crust and I am sure I will making it again with the same and with different fillings. Thanks for sharing this great recipe.

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12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy to hear you liked it!

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12 months ago Salvegging

Does anyone know if melted coconut oil would work for the veg oil in this? Would love to use what I've got around. Thanks!

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12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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12 months ago Salvegging

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...

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12 months ago olive

Awesome recipe ! Made for a dessert at my work and now customers are ordering it especially to buy and take home! Very successful recipe. LOVE it ! Thank you Amanda!

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12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Great to hear! Like your profile photo btw.

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12 months ago Julia Christodoulou

This is the ultimate tart recipe! So easy, so yummy and so gone in an unbelievably short period of time! Tried to add a bit of lemon zest in the crust and chopped rosemary in the topping and it just popped! The flavors really complimented one another, the texture of the pastry stayed the same, well, enough said...it was like eating a dream!

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12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Like the sound of your variation.

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12 months ago raija

I made this peach tart last night and it was delicious! NO crumbs left! Thanks!

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about 1 year ago mommychef

so, so delicious! I snuck a piece when the kids went for a nap and ate it straight off the cutting board. Made it with some hard-ish nectarines and two big handfuls of blueberries - the extra tbsp. of flour would have been a good idea.

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about 1 year ago Fr3nch1e

I have recently discovered food52 website and I simply love it! What a great concept and i love the fact you can save recipes in collections, loving it! After browsing for hours looking at recipes ;) I decided to make this peach tart as my first recipe from your website and it was absolutely perfect! It tasted sooo good and I can't wait to have some this morning for breakfast ;) thank you for this recipe and I can't wait to try new ones

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

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!

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about 1 year ago Nancy

Thanks Amanda. I'm definitely getting a new tart pan! Peaches are my favorite fruit and I just have to try again.

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12 months ago EC

Nancy - apart from using a flat pan to ensure even cooking, I wonder if you may have overworked the dough. According to Amanda's instructions, you want to just gently moisten the flour with the oil mixture. I just slowly drizzle the liquid mix and gently toss flour with the fork at the same time until all the flour has absorbed the oil. I end up with a bowl of crumbly, moist chunks. If there are dry parts, I add a bit of oil to bind. Then just dump the crumbly pieces into the tart pan, press the sides first, then pat gently on the rest so they bind together to close up any gaps on the bottom but don't press too much more. You want to handle the dough as little as possible. In my oven, I bake in center rack for about 45-50 minutes checking the center with a skewer or sharp knife. If I can feel the crust breaking slightly like a cookie when pierced, then I know it's ready. If not, I leave it in for a few minutes more (sometimes turn down the heat to 375 or 400 if fruit has already broken down and is bubbling). When I take the tart out to cool, sometimes I leave it on the hot cookie sheet/pan for a few minutes just to let the crust firm up a bit longer to be sure.

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about 1 year ago Nancy

OK, I don't know what I did wrong, maybe it was my tart pan. But I did not get the "delicate" results that Celeste did. My peaches were perfect, but the crust was horrid. Thick, hard as a rock. My pan isn't completely flat on the bottom, it has a wide dip around the outer edge before it goes up into the sides. That's where it was thick and hard. The flat part was really soggy. We just scooped out the fruit parts, which were yummy, and ate it with peach ice cream. That tasted great!

Any ideas to help me with the next attempt?

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

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!

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about 1 year ago Celeste Scollan

Oh my goodness. Made this peach tart last night with fresh peaches (dotted in some blueberries as well) from my local CSA (took the less loved, bruised ones--all the more juicy once bruises were removed!) and it is a real treat. At one point, I was sure that I had accidentally doubled the sugar (still pretty positive I did), and it still turned out so lovely and delicate, and still somehow not too sweet. The crust is perfectly balanced; I love the olive oil component.
This will be my go-to tart recipe--thanks for sharing, Amanda!

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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about 1 year ago frances

holy smokes, is this tart delicious! i replaced the olive oil with coconut oil (and eliminated the almond extract); the result was like a coconut shortbread underneath a perfectly jammy but still structured fruit filling. i used about 5 peaches, plums, and nectarines, in equal amounts. before i put down the fruit, i used one of my regular filling-in-a-crust tricks: a couple tablespoons of oats sprinkled over the crust. they absorb extra moisture (my crust wasn't soggy at all, despite juicy fruit) and disappear into the filling. i also drizzled maybe half a tablespoon of honey over the oats, so reduced the sugar in the topping by 1/4 cup. also, i found the tip about building the edge of the crust first and filling in the bottom second to be extremely useful. this tart is gorgeous and tastes phenomenal!

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for all of your tips and tweaks.

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about 1 year ago kbehroozi

This has been a go-to recipe of mine since the year I got Amanda's Mr. Latte book. I use all olive oil and am sometimes greedy about the amount of fruit I put in. I never peel the peaches and it's fine. Amanda's original recipe suggests serving with a tart mixture of whipped cream and creme fraiche, which I think would cut down on the sweetness considerably (for those who were unnerved by the sweetness). I haven't done that--I find a faintly sweet whipped cream with a hint of almond extract is a lovely addition.

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about 1 year ago kbehroozi

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.

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about 1 year ago EC

Great recipe. I've made it several times and the first time was sublime - used apricots and almost all of the topping (left about 2-3 tbsp behind as it was more than enough to cover entire tart). Result was a crumbly shell with hint of almond, and apricots that had broken down into a complex, tart-sweet, jammy preserve-like consistency. When I modified the recipe, the results still tasted good but were not as refined or delicious as the first time. Here are some tips-
1. Topping: It's not just for flavor, it becomes a gelling agent that breaks the fruit down into a semi preserve-like consistency that also helps prevent the crust from getting soggy (especially in the center where the fruit juices settle). So the proportions as written are important. And you want to use a lot - enough to cover the entire surface of the tart. When I cut back on the amount of sugar, the topping became a crumble that sits on top of the fruit and, crust was a bit soggy in the middle. Also, with less sugar to the topping, the result was a chunky, pie-like filling (rather than refined jammy tart filling). Particularly if you are concerned about the tart being overly sweet, use fruit that is intensely flavored, sweet-tart and not as watery .
2. Fruit: I was once overzealous about using all my fruit and packed in quite dense. While it looked beautiful, there was too much fruit - the topping didn't gel all the way down (just sat on top) and there was too much water (creating a mushy center). Best way is to use some restraint - cut the wedges to about 1/3 to 1/2" wide and layer them evenly but not so densely that they start tilting up at 90 degrees (where you see the skins start to face upwards) or, the fruit starts to rise to the height or more of edge of the crust. Also for soft fruits like apricots and peaches, I think skin-on is better. Not only for apricots is this where the flavor/tartness lies, but the skin helps retain some structure when they cook down.
3. Don't over work the dough. After you do the crust edges, just scatter the crumbly mixture in the middle evenly and pat just enough to bind and close the gaps. I usually end up with a crust that looks more craggy/pebbly than the photos where it looks more smooth/perfect but the result will be a lighter, crumblier crust.

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about 1 year ago Horto

love, blind baking nonsense!

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about 1 year ago Vanina Howan

Heavenly. This tart is buttery, fruity, and sugary=a good thing. Paired it with vanilla ice cream instead of whipped cream. Texture is excellent. Peaches didn't need to be that ripe and was still amazing. Used extra virgin oil instead of mild olive and still did the trick. Great recipe. Thanks for sharing!

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about 1 year ago Salma Darouichi

Hey, I just wanted to come back and say thank you so much for this recipe. My mom is Moroccan and almost always uses olive oil in baking. The recipe came out perfectly just like your picture. I will be making it again today :)

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, Salma!

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over 1 year 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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over 1 year 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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almost 2 years 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

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almost 2 years ago helicopterina

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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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!!!

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almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad everyone liked it!

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almost 2 years 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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almost 2 years 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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almost 2 years 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.

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almost 2 years 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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almost 2 years 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

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almost 2 years 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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almost 2 years ago A.Baker

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

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almost 2 years 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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almost 2 years 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!

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almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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almost 2 years 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!

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almost 2 years 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

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about 2 years 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

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad it turned out well.

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about 2 years 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 .

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about 2 years 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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about 2 years ago Loredona

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

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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about 2 years ago Loredona

I made this last evening and have yet to taste it. I am bringing it over to our friends house for dinner this evening. After 30 minutes the edges of the crust looked a little burnt so I took it out. It does look pretty.. I hope it taste as good. I assume you make your own whipped cream. Do you use Creme fraiche or sour cream when making your whipped cream?

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

See my response above. Hope it went over well!

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about 2 years ago Emily Louise

GREAT pie - thank you. But what I really want to know is where to get one of your measuring cups. It's genius!

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about 2 years ago debsiegel

I've made this several times and LOVE it. Any thoughts on whether I could sub almond meal for the flour to make it gluten free?

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, I think you could, but I haven't tried it. Seems worth giving it a whirl, and even if it doesn't work perfectly the first time around, it should still taste good.

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about 2 years ago debsiegel

Using the almond flour worked out pretty well. The dough was a lot wetter than it is with regular flour, and it took less time to bake, but the flavor was great and it added some interesting texture. Definitely worth trying if you need a gluten free tart!

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Please see the above comment -- someone added their recipe for a gluten free dough.

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about 2 years ago Berries98

Do you think I can use brown sugar instead? Thanks.

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, but I might cut back on the sugar by 20% because brown sugar is so much more potently sweet.

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about 2 years ago BettyH

I want to master this recipe - but twice now no success. I bought and am enjoying your cookbook "The Essential New York Times Cookbook". The purple plus torte is one of my favourite - easy to put together and count on recipes. With this tart unfortunately I'm finding it just too sweet. I may try it a third time yet with less sugar. Great site. Thanks

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about 2 years ago E.Margaret

My tart ended up tasting rancid. I checked the oils we used, and they seemed to be fine, but the crust was unbearable. Any ideas? My best guess is the olive oil.

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about 2 years ago helicopterina

oil is best guess, i'd say

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh, goodness -- sorry to hear this. I think it's the oil because I've definitely made this with olive oil and while it was strong in flavor, it didn't taste rancid. But olive oil is tricky in cakes and pastries and it can easily seem unpleasant or bitter.

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about 2 years ago adele93

could i just use 1/2 cup olive oil as i don't have any vegetable oil?

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- it will have a stronger flavor but I've done it and it's ok!

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about 2 years ago adele93

is almond extract the same as almond essence? if so can i just increase that a little to over ride the taste/flavour of the olive oil?

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Not sure if they're the same but I think you can use essence in place of extract but I wouldn't increase it, otherwise the almond flavor will be too strong. I think the olive oil will be ok. Let me know how it works out!

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about 2 years ago helicopterina

it's funny - i've only ever used olive oil and i really love it that way

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about 2 years ago Judith Roud

Strawberries worked beautifully, with a few minor changes. Gorgeous, delicious, DH and I ate the whole thing ourselves in 3 days. You can see it here:http://lifeonthefoodchain...

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about 2 years ago helicopterina

wowza - great idea!

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Judith -- thanks for letting us know!

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about 2 years ago amy McDonough

I love this recipe. Easy and delicious. The almond extract makes a great taste to the crust and the skins are nice and tender when baked. Love it!

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about 2 years ago hellskitchen

are the peaches skinless?

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I leave the skins on -- because I'm lazy and because the skins melt into the tart juices.

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about 2 years ago VickiJ

I copied and pasted to Word...the picture transferred as well. Prints nicely.

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about 2 years ago Barbara Whitlow

This looks wonderful, but in trying to print it, it comes with the recipe wording only. I really want to have the picture. Is there a way I can download the recipe with the picture? Thanks.

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

VickiJ noted: I copied and pasted to Word...the picture transferred as well. Prints nicely. /hope this is helpful.

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about 2 years ago RGX

I just picked about 3 quarts of sour cherries from my tree I'm going to try them...they make really good pie but this sounds better

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You might be able to apply the sour cherries to this recipe. Maybe add a bit more sugar?

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about 2 years ago Helen Beal

need to try this one

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about 2 years ago Sujett

Do you think the flour could be substituted with almond flour to decrease amount of carbs?

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I haven't tried it but it seems worth experimenting -- how about half flour, half almond flour?

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about 2 years ago Loving It

I have never made a tart because my pie crust was hopeless. This looks possible for me.Thank you, I am going to try this! Looks wonderful. Great recepies!

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Good luck!

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about 2 years ago Linda Higginbotham

I have not tried this yet, but I have used oil in pie crusts for decades, rather than shortening, and the crust is always flaky and delicious; so I'm sure everyone's glowing comments are accurate. Looking forward to tasting this, just in time for peach season.

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about 2 years ago leah_shelton_pucciarelli

Dessert First: I am not amanda but my daughter has nut allergies too and I think i just used vanilla extract and it was amazing!

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about 2 years ago Dessert First

Hello Amanda. My husband has nut allergies what would you recommend as a replacement for the almond extract? Thank you for all your work in creating a most awesome of tables for family and friends! Kelly

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about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I recommend following Leah's suggestion of substituting vanilla extract for the almond. Let us know how it works out, and thank for your kind words!

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about 2 years ago za'atar

This was delicious and more than I expected from the simple list of ingredients. I will definitely be making this all summer! Next time I will add a bit more flour to the peaches to try to stop the juices from leaking out.

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over 2 years 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!

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over 2 years ago Amanda Hesser

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.

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over 2 years ago Qomo

Thanks--will give it a shot and let you know how it turns out!

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about 2 years ago Rockin Grammy

I would try frozen peaches over the canned.

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over 2 years 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!

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over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to welcome you to the world of tart making -- isn't it fun?!

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over 2 years 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!!

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almost 3 years 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.

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almost 3 years 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

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for giving it a try -- and glad it was a success!

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almost 3 years ago leah_shelton_pucciarelli

I used apples - very good!

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almost 3 years ago leah_shelton_pucciarelli

I used apples - very good!

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almost 3 years 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!

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almost 3 years 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!

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almost 3 years 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...)

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

What a sweet comment -- thank you!

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almost 3 years 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!!

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almost 3 years ago carriemb

So easy and delicious. I used a rectangle tart pan and it was beautiful. The almond extract is lovely in the crust.

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almost 3 years 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...

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almost 3 years 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!

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almost 3 years 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.

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almost 3 years 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.

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Peach tart and peach pie for breakfast reminds me of childhood. Thanks for your report back!

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almost 3 years 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!

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I've never used it for lemon -- thanks for the idea.

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almost 3 years 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!

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Always happy to read more happy comments -- thanks for taking time!

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almost 3 years 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!

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about 3 years 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.

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Barley flour -- great idea!

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almost 3 years 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.

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I've never tried apples -- witloof, let us know how yours have turned out!

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I've never tried apples -- witloof, let us know how yours have turned out!

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almost 2 years ago witloof

Sorry, I just saw this now!!! I was sending the link to a friend and was wondering if I'd made a comment here. Yes, I have made it many many times with apples, especially in the fall when so many delicious varieties are available at the greenmarkets. I peel and slice them very very thinly and add some freshly grated nutmeg to the streusel. It's best not to use very hard apples like Granny Smith as they don't ever soften -- best to stick to Macs and other softer varieties. I also bake at 350 to give the apples a chance to soften and cook down. It's so wonderful that I will never make a two crust apple pie again!

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about 3 years 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.

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like your rigorous scientific testing!

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about 3 years 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!

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about 3 years ago Amanda Hesser

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.

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almost 3 years 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.

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almost 2 years ago witloof

I always bake a couple of apricot tarts in the summer and pull them out in November and December. They freeze perfectly.

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about 3 years ago KateHL

I've made this tart a few times now and it turns out great every time! Love how the sugar carmelites around the edges of the crust. Great recipe, Amanda!

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about 3 years ago Ordinary Blogger (Rivki Locker)

Amanda, I just have to tell you - I made this tart LITERALLY every weekend last summer, and am on a roll this summer as well. We love it with peaches, but our current favorite is apricots and raspberries. I make a row of raspberries as a border, and then arrange the apricots down to the the center. It's magnificent and absolutely delicious. My children are amazed that I can consume half the tart myself. In one sitting. Seriously. This is a wonderful addition to my repertoire and to my family's summer food traditions. THANK YOU!!!

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Wow! Glad you like it so much -- whenever I make it, we never have leftovers.

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about 3 years ago PistachioDoughnut

Hi Amanda - Today I had prepared this tart for some family gathering..I must say it is the easiest and tasty tart. It was super easy...I loved the almond extract in the crust .
Thanks!

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- glad it turned out well for you!

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about 3 years ago Paterfelis

I have a peach tree and everything gets ripe at once. Have peaches on every flat surface in my kitchen and two frozen almond/vanilla tart crusts in my freezer. They call for blind baking since they I have been using them for Meyer lemon tarts, but will try them with this. Will let you know how it works out.

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about 3 years ago nola2nooga

ok the peach man came around with his truck. What was I thinking when I bought a bushel of peaches??? Found this recipe and this is AMAZING! I had GINGER paste in a tube added 2 tsp in with the sliced peaches and a few shavings of fresh nutmeg. OMG this is awesome. I did cheat and use a pilsbury roll out pie crust b/c I didn't have alot of time FATHERS DAY HIT!

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about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like your tweaks to the recipe. Next time, try the crust. Super easy and it really adds a lot -- very different from a butter/shortening dough!

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over 3 years ago Pegeen

Pegeen is a trusted home cook.

This is one of the most forgiving, tasty recipes - what a keeper! I've made it twice in the last week to give to friends after testing it not long ago for my own family. I've used (peeled) Gala and/or Granny Smith apples tossed with a tablespoon or two of lemon juice, and have substituted vanilla extract for almond in the dough, and some melted apricot jelly brushed on top of the apple slices instead of the sugar crumb topping. Thank you so much for this winner, Amanda!

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almost 4 years ago Nana n

Seems an easy recipe ! I just wanna know if the temprature of the oven "425 degrees" is in Celsius or Fahrenheit ??
thanks for the recipe :)

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Fahrenheit!

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almost 4 years ago Katie

I just made this easy dessert and it was a hit! This will be a staple in our home. Thanks for the wonderful recipe!

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it -- thanks for your note!

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almost 4 years ago isac

my first recipe testing on food52. this is Great!!
I somehow used brown sugar instead of white sugar. Great flavour! however, the brown sugar made it not as pretty as it is shown here in picture. will try white sugar for the toppings next time

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almost 4 years ago gmak4

This tart is amazing! Can't believe that something I made looks just like the picture and tastes even better!! This was my first experience with Food52 and I think we're going to become best friends!! Thank you --this is definitely a keeper!

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great to hear this -- and welcome to Food52!

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almost 4 years ago GSmodden

This was crumbly, warm, and delicious. Great and easy recipe.

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almost 4 years ago mameybeatriz

Disappointing, not only because I trust Amanda's recipes, but because it tasted though and through of flour! Served side by side with a pie whose crust was made with butter (patricia wells), this pales in comparison. I chose this recipe because I had used all the butter for the other pie, but! I think that if next time I am missing a key ingredient, as in this case butter seems to be, then in the future I will prefer to go without.

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almost 4 years ago ChefJune

June is a trusted source on General Cooking.

I haven't used apples yet, but I did use plums, and a combination of peaches and nectarines. I also made a leek and bacon pie using the crust.

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almost 4 years ago mameybeatriz

Disappointing, not only because I trust Amanda's recipes, but because it tasted though and through of flour! Served side by side with a pie whose crust was made with butter (patricia wells), this pales in comparison. I chose this recipe because I had used all the butter for the other pie, but! I think that if next time I am missing a key ingredient, as in this case butter seems to be, then in the future I will prefer to go without.

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almost 4 years ago ChefJune

June is a trusted source on General Cooking.

Just goes to show how differently the same recipe can turn out for different cooks. I fell in LOVE with Amanda's crust, and have used it since for every one crust pie and quiche I've made -- and will continue to do so. It's just TOO easy (and no floury mess from rolling out)!

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almost 4 years ago helicopterina

guess it's a case of 'different strokes...' ChefJune....just curious - have you tried a variation using apple slices? does that work with this crust? am thinking of doing a version that adds in a bit of cinnamon and brown sugar to the topping...

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almost 4 years ago ChefJune

June is a trusted source on General Cooking.

I haven't used apples yet, but I did use plums, and a combination of peaches and nectarines. I also made a leek and bacon pie using the crust.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I made it with pears, and put cinnamon and allspice in the topping. I thought it was great. I love how the sugar and butter in the topping form a shiny caramel.

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almost 4 years ago BetsyLynnS

Just made this last night with Amanda's recipe using Italian Plums. Absolutely delicious and so easy. Loved it.

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almost 4 years ago Robin O'D

I did too and we loved it! I used about 20 of these plums for the tart.

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almost 4 years ago WriteEye

Made this 2 weeks ago and loved it...such a delicious crust, crisp and easy. This was such a hit my husband who does NOT cook asked me if I thought he could learn how. He made it with very little instruction from me and his was better than mine! So I have a question, for using apples do you use the same topping? They are not as juicy as peaches, just wondering how this works. Also a mention was made of tomatoes, goat cheese etc. How would you handle this kind of topping?

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almost 4 years ago EmilyC

I finally made your tart -- it's so simple and delicious. It got rave reviews all around. It and your raspberry swamp pie are my two favorite desserts of the summer.

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almost 4 years ago Ordinary Blogger (Rivki Locker)

I made a variation on this tart this weekend - a border of two rows of raspberries (tossed with a bit of cornstarch and laid on top of some grated green apple: thx hardlikelikearmour for the suggestion!) with peaches in the center. WOW. I am now officially addicted.

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almost 4 years ago helicopterina

ok -i'm a total comment addict on this recipe...goin' on my third time...but robin's note about her 12 yr old reminds me of how many times i have felt like a KID playing in the sandbox when it comes time to press out the dough or rub the crumbly topping together and then shower it all over the tart. i've conscripted my boy to help at times, but he's not a big fan of the (baked) fruit desserts....however, for years, i've been telling all my friends to enjoy making this with their kids when i pass this recipe along.

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almost 4 years ago Robin O'D

So good and easy! My 12 year old made most of the recipe including pressing the crust into the pan. I love such a forgiving crust!

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almost 4 years ago melissav

I took this out of the oven at 4 and it was gone by 9. My husband and I were the only two people in the house all day. Somewhat embarrassing but it was that good. Note to self - only make again when expecting company...much too dangerous otherwise. :-)

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almost 4 years ago PlainCheesecake

Just made this tart last night and it was a huge hit. I mixed canola oil and California Olive Ranch Every Day Extra Virgin Olive Oil for the crust. I can't wait to try this crust with a goat cheese, onion, and tomato recipe.

Also, I totally tried to peel the peaches beforehand, but admit that leaving them unpeeled is the way to go!

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almost 4 years ago ChefJune

June is a trusted source on General Cooking.

The problem with unpeeled peaches is that the peel is totally indigestible. The gastroenterologist who saved my life 30 years ago told me to always peel peaches and apples, as they are very hard on one's digestive system, and literally rough their way straight through.

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almost 4 years ago Phoenix Helix

I understand that people with digestive issues need to eat carefully in all areas of their diets, but for those of use with healthy digestion, the indigestible peel actually contributes to our health by providing necessary fiber in the diet. As always, there's more than one way to look at food.

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almost 4 years ago witloof

I've made this tart probably a hundred or more times since reading about it in Mr. Latte and just made one for my niece a couple of days ago. I even have one in the freezer which I plan to pull out in December. I've done it with peaches, nectarines, apricots, raspberries/blackberries {using cornstarch in addition to the flour}, rhubarb, apples, and pears. I made one for my birthday last month instead of a cake.

Inspired by Smitten Kitchen, I substitute barley flour for half a cup of flour in the crust. It is nutty, warm, crumbly, and delicious. Thank you, Amanda!!!

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Wow, guys, thanks for all of your nice comments!

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almost 4 years ago gingerroot

Congratulations, Amanda! I made this over the weekend and it is amazing. Beautiful out of the oven, comes together in a snap, and SO delicious. The perfect tart! I love the almond extract in the crust.

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almost 4 years ago Midge

Way to go amanda! I get a bagillion compliments every time I make this.

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almost 4 years ago TiggyBee

Congrats, Amanda!! Yay, the gold trophy!!

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almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Amanda, you did it!!! Finally ;-)

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almost 4 years ago BlueKaleRoad

Congratulations, Amanda! I made this tart (again!) last weekend and added some blueberries. My family of 4 devoured it in one sitting. I look forward to trying the crust with some fall fruit.

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almost 4 years ago cheese1227

Made three of these for three different events I went to on Sunday. Rave reviews everywhere! I did use nectarines (skins on) and some almond meal in the crust. The only debate centered on ice cream vs. whipped cream! Thanks and congrats.

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almost 4 years ago ChefJune

June is a trusted source on General Cooking.

Way to go, Amanda! This tart is so beautiful and SO delicious. But the crust is the real present. Not having to roll out the pastry and turning out such a tasty one is worth hours of cleaning the kitchen! My holidays will be so much more pleasant. I plan to bake all my one-crust pies in this crust this year. ;)

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almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations Amanada, its a beautiful tart. I am making it today and can't wait to taste it,

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almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This tart is nothing short of miraculous, love love love the crust. I have never put together a tart in so little time with such a perfect outcome. Genius recipe for sure!!!

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almost 4 years ago katarinajack

used coconut oil (only), vanilla instead of almond. DELICIOUS! love the salty sweet delivery. new favorite peach recipe!

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almost 4 years ago Ordinary Blogger (Rivki Locker)

I was wondering about coconut oil. That's great to know! Thanks for sharing.

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almost 4 years ago darcyeden

This peach tart is fantastic! The olive oil gives it great flavor and the peaches really shine in this dish. The best part - so easy to make. Thanks for an excellent recipe.

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almost 4 years ago helicopterina

So fun to follow all these comments and variations, etc. I've been making this tart since reading about it "Mr. Latte" -- along with dump-it chocolate cake (yum). And Amanda, I just started re-reading excerpts from same book and loved your confession as a self-styled 'kitchen nazi.' you've certainly come a long way since those days, as i think many of us totally love your videos with merrill where you both partner beautifully as you cook/bake/laugh and gently teach us new things...

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almost 4 years ago MyGardenersTable

This is really a chameleon of a recipe, it is so incredibly versatile. I have made it countless times from Amanda's book over the years, not only with peaches. Today it made it with apples and 1 tablespoon of rum instead of almond extract and it came out wonderful.

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almost 4 years ago David S

I just made this tart and it looks just as beautiful as your picture, however, it appears that my peaches have released a lot of extra juice and that the sugar topping has not really helped to coagulate the juices. I've put the tart in the fridge to see if that helps. Has anyone else had this problem? Could the peaches have been first been coated with corn starch, ground tapioca or flour to help congeal the juiciness?

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The flour in the topping should help thicken it. The tart usually does look a little loose when it first comes out of the oven, however if yours doesn't firm up, I'd suggest adding an extra tablespoon flour to the topping next time.

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almost 4 years ago Babcia

This is perfect made with summertime plums, especially if they are hard and tart!! I found an identical recipe on food.com recipe #224677. I've made it 4-5 times this summer! Rally good and simple.

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you for letting me know. I published this recipe in one of my books in 2003. And my mother learned the recipe from a friend a few years before that. Will check out the food.com version.

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almost 4 years ago mainecook61

I made it. It was easy. It was delicious. Didn't have an 11 inch pan so used a 10 inch. Whipped cream is the way to go, too.

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almost 4 years ago Ordinary Blogger (Rivki Locker)

Just made this tonight and it's wonderful. Even my kids devoured it which is saying a lot. I wanted a dairy free version so I used almond milk instead of the whole milk, and substituted margarine. It was perfect. Thank you for a new favorite!!!

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almost 4 years ago kristinnicholas

Made this this afternoon and it is delicious. I added 1/3 cup of ground almonds to the tart dough and it made it a little crunchy. Will definitely make again. Thank you.

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almost 4 years ago cheese1227

Oh my. I just this afternoon was wondering what an addition of almond flour would do!! So glad I know the answer now....

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almost 4 years ago favabean

Made this earlier this week. We loved it. The olive oil in the dough was a revelation. Jacques Pepin's mom's tart has a similar no-roll hand pressed method to the crust to her apple tart but this one takes the cake (or tart).

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almost 4 years ago Vicki Yeager

This peach tart is the best I've ever made. I followed the instructions to- the- letter, only thing I had to do was broil for 2 min to ensure a good browning ... could possibly be my oven. I used an 11 inch tart pan and could have used a 10 inch. But, it was absolutely wonderful. Am making it tomorrow for a gathering of friends. So 2 times in 1 week. Awesome!

YUM,YUM, YUM ...It was devoured by 3 teens and 3 adults after a full dinner of turkey meatballs,spaghett with Marcella Hazen's tomato sauce, salad, heirlooms tomatoes with buratta mozrella and basil.

Thank you Amanda for such an easy and rewarding peach dessert.

Best,
vtyeager

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad you liked it -- love the full, detailed report!

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almost 4 years ago jmddc

Love the no-roll pastry! Will be trying this out over the weekend with my farmers market bounty of peaches.

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almost 4 years ago BlueKaleRoad

I've made your peach tart from Cooking for Mr. Latte a number of times and love it! The crust is one of my favorites. This variation just went on the menu for the weekend. Thanks for sharing it!

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almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks wonderful Amanda! I love the shower of crumble over the top of the tart. A tart and a crisp all in one - what more could a person want?

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almost 4 years ago BettyAnnQ

What a delightfully easy recipe ! You mean I do NOT need to take off the peel? Are you serious? Ok, taking out the tart pan and getting to work right now ! Thanks for sharing..hope mine comes out as delicious as yours looks!

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almost 4 years ago sweetE

Waiting for it to cool down right now. Nice change up from our cobbler.

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almost 4 years ago Ellen S

I vote for this one. Granted, I'm a purist, and though I haven't seen Merrill's recipe yet, I love the way this one lets the natural peach flavors shine through. Simplicity is often best.

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almost 4 years ago Midge

Your Mr. Latte version with peaches or plums is my standard summer pot luck contribution and is always a huge hit. Look forward to trying out your new tweaks.

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almost 4 years ago jbban

I love NOT peeling peaches!

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almost 4 years ago helicopterina

Have been making this for years and it's a huge hit every time. My fam's favorite variation uses nectarines and blueberries. Especially fun to engage little kids in this one because they can help massage the crumble with glee ! I think I got this from "Mr. Latte," right?

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almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- it's in that book. I think I call for all olive oil in that version, and peel the peaches, so I've tweaked it a little. Sounds like you have, too! Thanks for sharing your variations.