Peach Tart
And this!
About as close as our food styling gets to steampunk. Milk, almond extract, sufar, oil, butter, peaches, flour, steel tart pan, and attitude.
I mix vegetable oil and...
olive oil.
Add some milk to the oils.
Cool, right?
After adding the almond extract, whisk these liquids untl they emulsify.
Then add the oil mixture to the flour, sugar, and salt, and blend with a fork.
Until it looks like this, a bit crumbly but moist.
I like to break it into clumps and flatten them so I have a sense of how I'll cover the base of the pan.
Then I get to work on the sides. It's easier to get the thickness right now than to wait until you've covered the base of the pan.
Then it's time to flatten out the rest and cover all those empty patches. Pressing with confidence matters here -- and be patient.
When it's done, it should look like this.
Begin filling the pastry with sliced peaches. I'm too lazy to peel the peaches. Sue me!
In the center, I cut the peach slices to fit. And see how snug the rest are. Get snug!
Time to make the topping. I'm about to pinch soft butter into a mixture of mostly sugar, with a little salt and flour mixed in.
Pinching!
Until it looks like this.
Then you shower it on top of the peaches. It will seem like too much. It's not. Use it all.
Slide it into the oven.
And await this!
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Author Notes: Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've even mixed the dough right in the pan.
The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.
I got the original recipe from my mother, who uses all vegetable oil in the crust. I use half vegetable oil and half olive oil. She neatly peels her peaches. Lazy kin, I do not. Hers is probably better, but you are stuck with me. I can promise you, however, that whoever you serve this to will not mind. - amanda
Makes one 11-inch tart; serves 8
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoons kosher salt
- 3/4 cups plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
- Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
- In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
- Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
- A&M Smackdown / Your Best Peach Pie or Tart Contest Winner!
Tags: press-in crust, Summer
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4 days 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...
4 days ago cookingintheheights
wowza - great idea!
4 days ago amanda
Amanda is a co-founder of Food52.
Judith -- thanks for letting us know!
7 days 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!
9 days ago hellskitchen
are the peaches skinless?
9 days ago amanda
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.
9 days ago VickiJ
I copied and pasted to Word...the picture transferred as well. Prints nicely.
9 days 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.
9 days ago amanda
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.
10 days 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
9 days ago amanda
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?
10 days ago Helen Beal
need to try this one
10 days ago Sujett
Do you think the flour could be substituted with almond flour to decrease amount of carbs?
9 days ago amanda
Amanda is a co-founder of Food52.
I haven't tried it but it seems worth experimenting -- how about half flour, half almond flour?
10 days 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!
9 days ago amanda
Amanda is a co-founder of Food52.
Good luck!
10 days 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.
13 days 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!
13 days 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
13 days ago amanda
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!
15 days 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.
3 months ago Qomo
Would this work with canned peaches? I would love to try it out, along with your suggestions for some tweaking of the recipe of course! Thanks!
3 months ago amanda
Amanda is a co-founder of Food52.
I haven't tried it with canned peaches and it might work but a few thoughts: they may break down and get jammy, which isn't necessarily a bad thing. Canned peaches are in a sweet syrup so I would cut down the sugar in the topping by 1/3.
3 months ago Qomo
Thanks--will give it a shot and let you know how it turns out!
9 days ago Rockin Grammy
I would try frozen peaches over the canned.
5 months ago leslie_leslie
Since it's February, I made this with Granny Smith apples and blueberries. I am ashamed to admit this is the first fruit tart (or pie) I've ever made. It was so good! It was a bit runny since I didn't add any cornstarch. But my whole family loved it. As everyone else has said, the crust is amazing. Thanks!
4 months ago amanda
Amanda is a co-founder of Food52.
Glad to welcome you to the world of tart making -- isn't it fun?!
6 months ago Ordinary Blogger (Rivki Locker)
I live in NJ and just made this tart with (mostly) winter fruit for a Hanukkah party - one tart with granny smith apple and raspberries, the other with Anjou pears and raspberries. Both were awesome. We just cannot get enough of this tart both in summer and winter. thank you, thank you!!
8 months ago TheLearningCook
A friend made me a steak dinner and requested pie for dessert. Since I have never made a pie I didn't mess up, I decided to try this instead. To say he was happy with the switch is an understatement. Thank you for this easy recipe that even I can't screw up.
8 months ago TheLearningCook
In fact, I left my friend all the leftovers so I am making a new one tonight with blueberries and I will bring the leftovers to work
8 months ago amanda
Amanda is a co-founder of Food52.
Thanks for giving it a try -- and glad it was a success!
8 months ago leah_shelton_pucciarelli
I used apples - very good!
8 months ago leah_shelton_pucciarelli
I used apples - very good!
10 months ago MellyHBee
Amazing! I am not the best crust maker but this one is easy. I used Agave instead of sugar! I don't have a tart pan so used a 9 inch pie pan and it worked beautifully! I must admit that the crust was my favorite part! A WINNER!
10 months ago MellyHBee
Amazing! I am not the best crust maker but this one is easy. I used Agave instead of sugar! I don't have a tart pan so used a 9 inch pie pan and it worked beautifully! I must admit that the crust was my favorite part! A WINNER!
10 months ago Tori Haschka
Made this last night with dwindling fruit in the flat; apricots and blackberries. So good we invited the neighbours in to help eat it. Served with creme fraiche- the tartness was lovely against the apricots. Amanda, you're a gem. Thank you! ( http://distilleryimage3...)
10 months ago amanda
Amanda is a co-founder of Food52.
What a sweet comment -- thank you!
10 months ago kstallbe
Perfect! I was really surprised how nice the crust was despite no blind bake. The crumb was crumby, rather than flaky, but super yummy. I used turbinado sugar for the topping, makes for a nice crunchiness. Thanks for posting!!
10 months ago carriemb
So easy and delicious. I used a rectangle tart pan and it was beautiful. The almond extract is lovely in the crust.
10 months ago gustus
My first-ever use of a fluted tart pan, imperfect but still a triumph that left all wanting more. I wish I had clicked through the slides how above for the tip to do the sides of the tart pan crust before doing the bottom. I did the bottom first and barely had any dough left for the sides. I know better now for next time, and there will be lots of next times. I'm also looking forward to trying this with other fruits. Pears are just starting to appear in stores...
10 months ago leah_shelton_pucciarelli
I knew this would be good based on all the comments, but I was still blown away. Simple, quick, easy and delish! I had to make mine dairy free and nut free so I used margarine, soy milk and vanilla extract. I also used all canola oil, as I wasn't sure any of my olive oil would be mild enough. Perfect crust for our freshly picked peaches. Will make again will apples, pears and more...Easier than pie! Thank you!
11 months ago Lorraine B
I have made many fruit tarts in the past but find that draining the fruit prior to adding the flour makes for less of a chance of a soggy tart. Great dessert.
11 months ago Pat in SoCal
OK.... 2nd time... used all coconut oil...just for fun. Really EXCELLENT....can hardly wait for morning so I can have it for breakfast.
11 months ago amanda
Amanda is a co-founder of Food52.
Peach tart and peach pie for breakfast reminds me of childhood. Thanks for your report back!
11 months ago Deanna1006
ok after 5 tarts ran out of peaches! used your crust for a lemon tart also on this site, and it was great. This crust is just perfect with all tarts... I'm thinking apple next!
11 months ago amanda
Amanda is a co-founder of Food52.
I've never used it for lemon -- thanks for the idea.
11 months ago Anna Pieta
I feel ridiculous adding another gushing compliment to the long list of comments for this recipe but it was so excellent I just had to let you know what I think. I simply loved it and the crust is a gem. Used only veg oil but am looking forward to getting some light Olive oil to try it too. Thank you so much for sharing!
11 months ago amanda
Amanda is a co-founder of Food52.
Always happy to read more happy comments -- thanks for taking time!
11 months ago Mrs TODO
Love this recipe and so easy. Fool-proof crust and not too sweet -the fruit shined through. Made this for my husband's b-day and got lots of accolades. Looking forward to making this again!
11 months ago witloof
I have probably baked this tart a hundred times since I read "Cooking for Mr. Latte." I have made it with peaches, nectarines, blackberries, raspberries, rhubarb, apples, and sour cherries. It's always wonderful. I've tinkered with the recipe, upping the amounts of almond extract and sugar in the crust and swapping out some of the AP flour for barley flour {really delicious}. I also use more butter and homemade vanilla sugar in the streusel.
11 months ago amanda
Amanda is a co-founder of Food52.
Barley flour -- great idea!
9 months ago ChocolateDiva
Thank you for answering my question. I was going to ask about your results with apple.
I have made this several times with peaches....great recipe.
8 months ago amanda
Amanda is a co-founder of Food52.
I've never tried apples -- witloof, let us know how yours have turned out!
8 months ago amanda
Amanda is a co-founder of Food52.
I've never tried apples -- witloof, let us know how yours have turned out!
11 months ago Deanna1006
Love it! Made 3 times this week, lol first as written with olive oil, then next without , only using 1/2 cup veg oil (like you said your mom used) Took a poll and we like with only the veg oil. Can't wait to try other fruits.. Thanks for the recipe.
11 months ago amanda
Amanda is a co-founder of Food52.
Like your rigorous scientific testing!
11 months ago janeh
This is a great recipe! I have LOTS of peaches and wonder if the tart can be frozen? If so, before or after baking. Thanks!
11 months ago amanda
Amanda is a co-founder of Food52.
I don't think the fully baked tart would freeze well. I haven't tried this but the unbaked, unfilled crust can probably be frozen; then just filled and baked when needed.
8 months ago ChocolateDiva
I have three of these in my freezer now. I froze them baked. One I cut into 4 or 5 pieces, so I took a little out at a time. I took it out shortly before I used and as of yet I have not taken the whole one out. I used them right away after taking them out and the quality of the product was excellent.
This is an excellent recipe, I have recently made the onion tart on this site and used the crust from this recipe.
11 months 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!
12 months 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!!!
12 months ago amanda
Amanda is a co-founder of Food52.
Wow! Glad you like it so much -- whenever I make it, we never have leftovers.
12 months 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!
12 months ago amanda
Amanda is a co-founder of Food52.
Thanks -- glad it turned out well for you!
12 months 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.
about 1 year 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!
about 1 year ago amanda
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!
over 1 year ago Pegeen
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!
over 1 year 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 :)
over 1 year ago amanda
Amanda is a co-founder of Food52.
Fahrenheit!
over 1 year 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!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Glad you liked it -- thanks for your note!
over 1 year 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
over 1 year 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!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Great to hear this -- and welcome to Food52!
over 1 year ago GSmodden
This was crumbly, warm, and delicious. Great and easy recipe.
over 1 year 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.
over 1 year ago ChefJune
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.
over 1 year 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.
over 1 year ago ChefJune
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)!
over 1 year ago cookingintheheights
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...
over 1 year ago ChefJune
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.
over 1 year 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.
almost 2 years ago BetsyLynnS
Just made this last night with Amanda's recipe using Italian Plums. Absolutely delicious and so easy. Loved it.
over 1 year ago Robin O'D
I did too and we loved it! I used about 20 of these plums for the tart.
almost 2 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?
almost 2 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.
almost 2 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.
almost 2 years ago cookingintheheights
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.
almost 2 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!
almost 2 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. :-)
almost 2 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!
almost 2 years ago ChefJune
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.
almost 2 years ago BlissfulBaker
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.
almost 2 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!!!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Wow, guys, thanks for all of your nice comments!
almost 2 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.
almost 2 years ago Midge
Way to go amanda! I get a bagillion compliments every time I make this.
almost 2 years ago TiggyBee
Congrats, Amanda!! Yay, the gold trophy!!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Amanda, you did it!!! Finally ;-)
almost 2 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.
almost 2 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.
almost 2 years ago ChefJune
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. ;)
almost 2 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,
almost 2 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!!!
almost 2 years ago katarinajack
used coconut oil (only), vanilla instead of almond. DELICIOUS! love the salty sweet delivery. new favorite peach recipe!
almost 2 years ago Ordinary Blogger (Rivki Locker)
I was wondering about coconut oil. That's great to know! Thanks for sharing.
almost 2 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.
almost 2 years ago cookingintheheights
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...
almost 2 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.
almost 2 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?
almost 2 years ago amanda
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.
almost 2 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.
almost 2 years ago amanda
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.
almost 2 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.
almost 2 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!!!
almost 2 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.
almost 2 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....
almost 2 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).
almost 2 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
almost 2 years ago amanda
Amanda is a co-founder of Food52.
So glad you liked it -- love the full, detailed report!
almost 2 years ago jmddc
Love the no-roll pastry! Will be trying this out over the weekend with my farmers market bounty of peaches.
almost 2 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!
almost 2 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?
almost 2 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!
almost 2 years ago sweetE
Waiting for it to cool down right now. Nice change up from our cobbler.
almost 2 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.
almost 2 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.
almost 2 years ago jbban
I love NOT peeling peaches!
almost 2 years ago cookingintheheights
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?
almost 2 years ago amanda
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.