Peach Tart

By • August 29, 2011 272 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 (272) Questions (19)

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about 2 hours 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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5 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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10 days 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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11 days 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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5 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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15 days ago Tamanegi

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

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14 days 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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15 days ago ori

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

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16 days ago Tara chamot

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

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

16 days 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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19 days 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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18 days 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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22 days ago allisonjoe

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

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22 days 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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27 days 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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about 1 month ago jlyn

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

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about 1 month ago Alitia Gouveia

Can I use almond flour?

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

about 1 month 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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about 1 month ago Laurel G Harper

Would this work with a gluten free flour blend?

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about 1 month 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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about 1 month ago bsturt

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

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about 1 month ago Nicole kotlovskiy

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

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about 1 month 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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about 1 month 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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2 months ago Gret

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

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2 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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7 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!