-
Prep time
45 minutes
-
Cook time
30 minutes
-
Serves
8-10
Author Notes
Following the off-roading Food52 project, I made Amanda Hesser's peach tart.
I took the recipe and made it gluten free by using a combination of Bob's Redmill 1-1 Gluten Free flour and almond meal. It made a crunchy crust - not too sweet and wonderfully flavored. The edges browned a little more than expected so I recommend checking the tart after 25 minutes in the oven and covering the edges with aluminum foil to allow a deeper brown for the crumb while keeping the edges of the crust lightly golden.
In the crumb poured over the peaches in the tart, instead of 3/4 cup granulated sugar, I used 1/2 cup granulated sugar and 1/4 cup brown sugar, to give a deeper caramel sweetness to it.
The tart came out delicious and everyone asked for a recipe! Being sensitive to gluten, being able to find a tart recipe that works gluten-free is a joy!
Being gluten intolerant, finding a recipe that can be made gluten free and remain delicious is a true joy! —Netta Balter
Ingredients
-
1.25 cups
Bob's Redmill 1-1 Gluten Free Flour + 2 tablespoons
-
0.25 cups
Almond Meal
-
3/4 teaspoon
kosher salt
-
1/4 cup
canola oil
-
1/4 cup
olive oil
-
2 tablespoons
skim milk
-
1/2 teaspoon
almond extract
-
2 tablespoons
butter - cut into cubes
-
1/2 cup
granulated sugar + 2 teaspoons
-
1/4 cup
brown sugar
-
4
small, ripe peaches
Directions
-
Heat oven to 215 degrees C (425F) and put the rack in the middle of the oven.
Butter an 11-in tart pan.
-
In a bowl, combine your flour, almond meal, 1 teaspoon sugar and 1/2 teaspoon of the kosher salt. Mix together.
In another bowl, combine your oils, milk and almond extract. Whisk together.
-
Create a well in your bowl with the dry ingredients and slowly pour your oil mixture into it, mixing with a fork until the dry mixture is damp but not over-mixed.
-
Pour your crust ingredients into the buttered tart pan and flatten into the tart using the palm of your hand or the bottom of a cup, until evenly spread out in the tart.
-
In another bowl, combine your sugars, two tablespoons of flour and 1/4 teaspoon of kosher salt. Pinch the cubed butter into the sugars mix until combined and the mixture becomes sand like.
-
Wash and pit your peaches. Slice them into half-moon shapes, 1 cm thick.
Arrange the slices in circles in the tart pan, from the outside in, with each circle slightly overlapping the last, until reaching the center. Arrange the center how you see fit.
-
Pour the crumb combination over the peaches. It will seem like a lot - but it melts down into perfect deliciousness.
Put the tart in the oven and bake for 25-35 minutes, until the crumb is browned and bubbling over the fruit and the crust is a golden brown.
Cool on a rack and serve either warm or room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
See what other Food52ers are saying.