I off-roaded Amanda Hesser's peach tart by making some changes that were inspired by yet another recipe using peaches that I love. I added some of the spices that Emily and Melissa Elsen used in the Paprika Peach Pie in The Four and Twenty Blackbirds Pie Book. The amounts are quite small, since I adapted to the smaller recipe, they are literally just a pinch of each one, and the change in taste is subtle, but delicious. I also included some vanilla extract, since I am a huge fan of vanilla and reduced some of the sugar, because I like my desserts a little less sweet. Lastly, I used a 9-inch tart pan simply because I don't have an 11-inch one and used all the filling to make it a little thicker, just the way I like it. —Michi
1 1/2 cups
extra virgin olive oil
Filling and Topping
all purpose flour
1/2 cup and 1 1/2 tsp
1/2 and 1/4 teaspoons
cold, unsalted butter
In This Recipe
Preheat the oven to 425 degrees. In a medium bowl, stir together 1 1/2 cups flour, 1/2 teaspoon of salt, and 1 teaspoon of sugar. Whisk together the oils, milk, and extracts. Pour this into the flour mixture and mix gently, be careful not to overwork. Then, transfer the dough to a 9-inch tart pan and press in. Trim and discard excess dough.
In a bowl, combine 1/2 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, and the butter. Pinch the butter into the dry ingredients until crumbly.
In a separate bowl, toss the peaches with the 1 1/2 teaspoons of sugar, 1/4 teaspoon of salt, and the spices.
Arrange the peaches in concentric circles over the pastry. Sprinkle the topping over the fruit. Bake for 35 to 45 minutes, until the crust is golden brown and the filling is bubbling. Cool on a rack before serving at room temperature or warmed up.