I decided to participate in Food52's recipe "off-roading" challenge, and chose Amanda Hesser's uber-simple peach tart to play with!
Things I kept: the press-in crust, peaches, and shower of sweet-salty streusel!
Things I changed: I doubled the recipe and made it into a slab pie format, added a layer of pistachio frangipane, and garnished the final product with a handful of chopped pistachios. I love the combination of peaches and pistachios - the flavors play so nicely together, and the green looks so pretty next to the peachy yellow! I chose to make this in a larger format since I was feeding a crowd, and was happy to have more room to cram peaches into. —Elana Berusch
Preheat the oven to 425F.
To make the frangipane:
Beat the sugar and butter together until light and fluffy - about 3 minutes. Add the eggs, one at a time, and mix until smooth. Mix in the almond flour and pistachio paste. Add the flour and mix just until blended. Set aside.
To make the crust:
Blend 3 cups of flour with 1 tsp salt and 1/2 tsp sugar. In a separate bowl, blend the oils, milk and almond extract. Pour the liquids into the flour mixture and, using a fork, gently bring the dough together.
Line a half sheet pan (or a jelly roll pan) with parchment paper, and turn the dough out onto the parchment. Press the dough so it covers the sides and bottom of the pan. If the top edges are ragged, feel free to trim them with a sharp knife.
Spread the pistachio frangipane in a fairly thin layer over the bottom of the crust.
Lay the peaches over the frangipane in rows. They should nestle very close together.
In a bowl, combine the remaining 3 tbsp flour, 1/2 tsp salt, and 1 1/4 cup sugar. Rub the butter into the mixture until it looks like wet sand, with very few pebbles of butter.
Sprinkle this mixture over the top of the peaches. It will look like a lot.
Bake the tart for 40-50 minutes, or until the peaches are starting to brown at the edges slightly.