This is an adaptation of Amanda Hesser's Peach Tart! I am not a huge fan of overly sweet desserts but I love tarts and I love how easy the fundamentals of this are. Inspired by my overwhelming love of miso in everything, and the leftover ground star anise I had from a muffin recipe, I just added some spices to the crust and crumble, swapped the almond extract for vanilla and a super easy miso & brown sugar glaze to the peaches before baking to keep that easy, throw-it-together vibe of the original. The miso amplified the flavor of the peaches and the spice in the crust balanced it out.
If I were to do it differently, I might switch out the peaches for apples because if I never have to slice a peach again in my life - I wouldn't be disappointed! Not pictured: The peaches I ruined in the making of this recipe. —Vanessa Boucher
1 1/2 cups
plus 2 tablespoons all-purpose flour
plus 1 teaspoon sugar
vegetable or canola oil
cold, unsalted butter
dark brown sugar
small ripe peaches, pitted and thickly sliced
In This Recipe
Preheat the oven to 425. In a large bowl, combine the 1 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon sugar, 2 teaspoons ground star anise and the cinnamon and ginger
Whisk the oils, milk and vanilla together in a small bowl and pour into the flour mixture. Mix gently until the dry mixture is damp, but overworked.
Sprinkle 3/4 of the mixture on the bottom of a tart pan with a removable base. Press firmly until it is even and spread to the sides of the pan. Sprinkle the remaining 1/4 of the dough around the edges and press it up the sides and into the bottom layer so you have a full, even tart crust. No blind baking!
In a medium bowl, mix 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the remaining teaspoon of ground star anise. Cut the butter into smaller pieces and add to the bowl, using your fingers to butter until crumbly.
In a separate bowl, combine the miso, mirin and brown sugar and mix with a fork until the brown sugar is no longer clumpy and the mixture is smooth.
Cover the peaches with the crumble and use ALL of it. Bake for 35 minutes. You'll know it's done when the tart is bubbling and the crust is browned. Cool completely before removing from pan or slicing. Serve warm ideally, but also great at room temperature.