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!
6 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.
9 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!