This recipe is a spin on Amanda Hesser's Peach Tart. The twist is to swap out the almond extract for an amer (I use China China). —Ana Acosta
amer/bitter (used China China)
In This Recipe
Preheat oven to 425 degrees.
Prepare crust: In a bowl, mix the flour, salt, and sugar. In a separate bowl, whisk together canola oil, olive oil, cashew milk, and amer. Combine wet and dry parts using a fork. Once the dough comes together, pour out to a tart pan and press the dough until you have a uniform layer at the bottom and up the sides of the tart pan.
Prepare filling: Slice up 1 lb of peaches (or if not in season, use frozen sliced peaches - just throroughly thaw them). Layer the slices in a circular pattern on top of the dough. In a bowl, mix the flour, sugar, salt. Drop in 2 tablespoons of cold butter (I diced the butter to smaller pieces first). With hands, massage the butter into the sugar mixture, until it resembles course sand or pebbles. Sprinkle this mixture all over the layered peaches.
Bake for 40 mins at 425 degrees, until sugar mixture turns into a glaze and is golden. Cool on a rack for at least 1 hour before cutting into the tart.