Zingy Peach Tart
by Salma Baqai (adapted from Amanda Hesser’s Peach Tart recipe)
The inspiration for this peach tart was adapted from Amanda Hesser’s Peach Tart recipe. The easy crust method by Amanda, made this a simple, faster recipe rather than using a traditional crust.
The goal of this Recipe Off-Roading for me was to bring a little bit of Southern California flair to the mix. I wanted to keep the crust flavor more on the mild side by only using the vegetable oil so that the almond paste and Tajin seasoning on the peaches would come through. The crust came out flaky, yet tender, and the balance of the sweet almond paste, zesty Tajin, and salted butter allowed each flavor to shine through.
- Prep time 25 minutes
- Cook time 40 minutes
- Serves 6
1 1/2 cups
- 1. Heat oven to 425 degrees. Line tart pan with parchment paper on the bottom.
- 2. In a large bowl, combine dry ingredients of 1 ½ cups of flour, ½ teaspoon salt, 1 teaspoon sugar and mix until incorporated. In a separate bowl, combine oil, almond milk, and vanilla extract. Pour the wet ingredients into the dry and mix just until all ingredients combined into a loose dough. Press dough into the tart pan up to the edges or halfway up the edges. There should not be any excess dough. Crumble the almond paste on top of the dough and distribute evenly.