In my family, we're passionate about eating cheese with our pie. Usually, a wedge of extra sharp cheddar served up with a slice of apple, cherry, pumpkin, or blueberry pie. Since I was off-roading Amanda Hesser's Peach Tart, I knew I needed to incorporate cheese somehow, so I landed on brie. It's buttery, soft, and adds the perfect savory component. I don't love overly sweet desserts, so I knocked down the sugar to a half-cup. I also added in some oats to the crumbly top mixture to add in some additional texture.
Overall I was very pleased with the results. Since I was using my cast iron skillet instead of a pie tin, next time I would take it out of the oven a bit sooner- the bottom crust was a tad crunchier than I would have liked. I also would have increased the amount of brie. 10/10 would make again! —Emma Marks
one 10-inch tart
1 1/2 plus one tablespoon
all purpose flour
1/2 cup plus 1 teaspoon
vegetable or canola oil
mild olive oil
cold, unsalted butter
brie or your favorite soft ripened cheese
In This Recipe
Heat the oven to 425. In your large mixing bowl, sift together 1 1/2 cups of flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl combine the oils, milk and almond extract. Whisk together to combine. Pour the wet ingredients into the dry, and lightly mix with a fork until just incorporated. Your mixture should be on the crumbly-side. Gently pour the crust mixture into your tart receptacle (I don't own a tart pan, so I just lined my 10-inch cast iron skillet with some parchment paper and called it a day). Firmly pat down your crust mixture into place, making sure to push some up around the edges to form the crust. Try to make sure your crust thickness is relatively even throughout.
Warm your frozen peaches over low heat in a pan, stirring occasionally to make sure they don't stick to the bottom. Heat for 5-10 minutes, until thawed in the middle.
While the peaches are thawing, combine 1/2 cup sugar, a dash of cinnamon, 1 tablespoon flour, 1/4 teaspoon salt, and 2 tablespoons of quick oats. Cut the butter into 4 cubes and add to the mixture, using your fingers to roughly incorporate into the dry ingredients. Once the mixture looks like coarse sand, it's time to stop.
Arrange the now warm peaches in your pan however it most pleases you! I like mine to overlap to ensure maximum peachiness with each bite. Then, dot the peaches with your brie, keeping some on top, and tucking some between the peaches and crust. I like to vary the size of my brie dollops, but that's just me. Sprinkle the butter-oat mixture over the top. Bake for 35-40 minutes until the crust browns and gooey peaches and brie are bubbling out from under the oats. Cool on a rack, and serve warm or cold, with or without ice cream.