I made the original Amanda Hesser Peach Tart last week. It was very good. My daughter, April is a vegan so I thought I would rework this recipe so that she could enjoy it as well. I love almond flavor with all stone fruits. So, I wanted to amplify that by switching out some of the flour to almond flour. I didn’t want all almond flour because I feel like it can get grainy. But a gluten free version would be possible with that substitution. I added extra almond extract. The milk substitution fit in perfectly with my making this a vegan dessert. The vegan butter worked just fine for the crumble topping —marti
each vegetable and mild olive oil
frozen organic sliced peaches
In This Recipe
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 cup flour, ½ cup almond flour 1/2 teaspoon salt and 2 tablespoons sugar. Spoon the flour into the measuring cup and level it off. Using a separate bowl, whisk together the oils, almond milk and almond extract. I find that using a fork gets the job done nicely. Combine the two, until just mixed. The dough will seem a bit moist. Pour the dough into an 11-inch tart pan. I use my hand to gently spread the dough out, and up the sides of the tart pan. Then smooth it with the back side of a meal measuring cup. This makes the tart crust look prettier. Make sure that you have the crust evenly distributed in the pan. We do not want thin, or holes in the tart.
In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the vegan butter. Again, using your hands combine together topping ingredients Once your sugar, salt and vegan butter are well incorporated, set the topping aside to add the peaches
I love to bake, but am a bit of a lazy cook. So, sitting and prepping peaches is not where I want to spend my time (unless I have just picked some up at the Saturday farmer’s market.) I have found that frozen organic peaches get the job done. No one has noticed the difference, and I am not telling them. So, pour those frozen peaches into the tart shell. I do not even thaw them before using them. Arrange the peaches in a pleasing pattern. I have found that smaller pieces fit into areas needing more peach will look pretty when baked. Bake for 35 to 45 minutes, until your tart looks golden-brown and all the fruit and juices are bubbly. Cool on a rack. Serve warm or room temperature, preferably with generous scoop of vegan ice cream.