Peach Tart

By • August 29, 2011 • 242 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.
Jump to Comments (242)

Tags: press-in crust, Summer

Comments (242) Questions (19)

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6 days ago Savoury Chef

Wow this looks so good!!

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7 days 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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6 days 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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2 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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2 months ago Stephanie Souders

Has anyone used almond milk instead of whole milk?

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2 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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2 months ago Stephanie Souders

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

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2 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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2 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!

Tad_and_amanda_in_the_kitchen

2 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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3 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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3 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!!

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm loving all these variations!

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3 months ago Morgan

How long will such a tart last after baking?

Tad_and_amanda_in_the_kitchen

3 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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3 months ago Petite fee

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

Thx..

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3 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?

Tad_and_amanda_in_the_kitchen

3 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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3 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.

Tad_and_amanda_in_the_kitchen

3 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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3 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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3 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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3 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?

Tad_and_amanda_in_the_kitchen

3 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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3 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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3 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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3 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

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Haha -- thanks!

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3 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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3 months ago cookingintheheights

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

Tad_and_amanda_in_the_kitchen

3 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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3 months ago cookingintheheights

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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3 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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3 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.

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy to hear you liked it!

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4 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!

Tad_and_amanda_in_the_kitchen

4 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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4 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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4 months ago o.lechow

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!

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Great to hear! Like your profile photo btw.