Peach Tart

May  6, 2019
0 Ratings
Photo by Emilie
  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 8
Author Notes

Adapted recipe from Amanda Hesser's Peach Tart for recipe off roading project:
I adapted this recipe to be gluten free & a few other tweaks (avocado oil rather than canola & adding cinnamon at the end). I liked the simplicity & efficient use of time of this recipe - when comparing to a pie recipe and dealing with all the fussy pie dough - this feels like a quick easy dessert that wows family/guests. My peaches were also frozen rather than fresh and weren’t the most flavorful – but the result was still delicious. —Emilie

What You'll Need
  • 1 1/2 cups Bob's gluten free baking flour plus 2 tbsp reserved for topping
  • 3/4 teaspoon pink Himalayan salt
  • 3/4 cup Sugar plus 1 teaspoon reserved
  • 1/4 cup avocado oil
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold, unsalted butter
  • 16 ounces Frozen peaches, partially dethawed
  1. 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. 2. In a bowl, combine 3/4 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
  3. 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 a generous scoop of ice cream.

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