Fruit

Winter Peach Tart - An Adaptation of Amanda Hesser's Peach Tart (With Frozen Peaches)

by:
May  6, 2019
5
2 Ratings
Winter Peach Tart - An Adaptation of Amanda Hesser's Peach Tart (With Frozen Peaches)
Photo by Susan Scanlon
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Makes one 11-inch tart; serves 8
Author Notes

I had ideas of how to change what is already a great recipe, but using frozen peaches was not one of them. However, fresh peaches are nowhere to be found in early May in Buffalo so frozen peaches it was. Honestly, it's nice to know there is a way to bring a little summer to any time of the year

I found the frozen peaches to be a sour so I added a little brown sugar.

One of my favorite things to add to fruit pie is balsamic vinegar and that was added to the crumble topping —Susan Scanlon

What You'll Need
Ingredients
  • 1 1/2 cups Flour
  • 3/4 teaspoon Kosher Salt
  • 3/4 cup Sugar
  • 1 teaspoon Sugar
  • 1 tablespoon instant tapioca
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold unsalted butter
  • 36 ounces unsweetened frozen peaches - thawed*
  • 1 tablespoon dark brown sugar
  • 1 tablespoon good balsamic vinegar
Directions
  1. Heat the oven to 425 degrees.
  2. In a small bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.
  3. In a another small bowl, whisk together the oils, milk and almond extract.
  4. Pour the liquid into the flour mixture and mix gently with a fork, just enough to create a crumbly consistency.
  5. Press into an 11" tart pan
  6. Drain any excess liquid from the thawed peaches and gently combine with the tapioca and brown sugar.
  7. If you are lucky enough to have peach slices that held together, lay as many as possible in overlapping concentric circles in the tart pan, The rest can be evenly piled in the middle
  8. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, the butter and the balsamic vinegar. Using your fingers, pinch the butter into the dry ingredients until crumbly.
  9. Sprinkle the topping evenly over the tart.
  10. Bake for 35 - 40 minutes. (It's not a bad idea to place the tart pan on a cookie sheet in case of overflow) Cool on rack
  11. Serve warm with whipped cream or vanilla ice cream
  12. * I used 2 12 oz. bags and think at least one more is needed
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