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
one 11-inch tart; serves 8
1 1/2 cups
cold unsalted butter
unsweetened frozen peaches - thawed*
dark brown sugar
good balsamic vinegar
In This Recipe
Heat the oven to 425 degrees.
In a small bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.
In a another small bowl, whisk together the oils, milk and almond extract.
Pour the liquid into the flour mixture and mix gently with a fork, just enough to create a crumbly consistency.
Press into an 11" tart pan
Drain any excess liquid from the thawed peaches and gently combine with the tapioca and brown sugar.
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
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.
Sprinkle the topping evenly over the tart.
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
Serve warm with whipped cream or vanilla ice cream
* I used 2 12 oz. bags and think at least one more is needed