Peach Tart

By • August 29, 2011 • 222 Comments



Author Notes: Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've even mixed the dough right in the pan.

The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.

I got the original recipe from my mother, who uses all vegetable oil in the crust. I use half vegetable oil and half olive oil. She neatly peels her peaches. Lazy kin, I do not. Hers is probably better, but you are stuck with me. I can promise you, however, that whoever you serve this to will not mind.
Amanda Hesser

Makes one 11-inch tart; serves 8

  • 1 1/2 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoons kosher salt
  • 3/4 cups plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold, unsalted butter
  • 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
  1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  2. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
  3. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
Jump to Comments (222)

Tags: press-in crust, Summer

Comments (222) Questions (19)

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3 days 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!

Tad_and_amanda_in_the_kitchen

3 days 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 days 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 days 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 days 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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5 days 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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6 days 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

6 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Haha -- thanks!

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6 days 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!

Bananacakewithtangyvanilla

6 days 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

6 days 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.

Bananacakewithtangyvanilla

5 days 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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9 days 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

Our_turkeys_(1)

10 days 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

10 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy to hear you liked it!

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16 days 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

15 days 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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14 days 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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19 days 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

15 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Great to hear! Like your profile photo btw.

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19 days 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!

Tad_and_amanda_in_the_kitchen

15 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Like the sound of your variation.

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20 days ago raija

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

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26 days 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.

Kalems_crop

27 days 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

Tad_and_amanda_in_the_kitchen

27 days 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 month 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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25 days 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 month 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?

Tad_and_amanda_in_the_kitchen

about 1 month 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 month 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!

Tad_and_amanda_in_the_kitchen

about 1 month 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 month 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!

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for all of your tips and tweaks.

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2 months 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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2 months 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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3 months 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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3 months ago Horto

love, blind baking nonsense!