As part of the off-road challenge set by F52, I decided to experiment with Amanda Hesser's Peach Tart. It's a recipe I've made several times before and was a hit, and even with the changes I made, it was one! Basic changes I made: all canola oil in the crust and (thawed) frozen peaches instead of fresh. My big twist? I added a layer of mascarpone on top of the crust as a peach pillow! It was a successful bake, though the end result was a little softer than the original, but no one eating seemed to mind. —Mary Anna Ball
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a seperate bowl, whisk together the oil and almond extract and then pour it into the flour mix. Stir! Mix until it has just come together and looks almost like wet sand, and then dump it into your tart pan (it does not need to be greased). Press the dough until it is even all along the bottom and sides of the pan, about 1/8in thick around, but don't sweat it if it's not perfect! Set it aside, no pre-baking here!
In a bowl, combine 3/4 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and the butter. Use your fingers and press the butter into the mixture until it is crumbly and pebbly. Set aside.
In a medium/small bowl using a wooden spoon, stir the mascarpone until it is smooth and easily spreadable. Gently spread the mascarpone into an even layer on top of the prepared crust.
Time to place the peaches on the mascarpone. You can do this in whatever way strikes you as best, just make sure they are snuggly (you want maximum peach) (I had some leftover slices, which just means you get a snack while the tart is baking!). I made my peaches into a rose shape, but feel free to fill them how you like! Sprinkle the pebbly butter mixture over top (it will seem like a lot, I did not use all of mine). Bake for 35 to 45 minutes on a baking sheet (so you won't get sugar spillage in your oven), until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. You may see the mascarpone mixture peek through and that's okay! Cool on a rack. Serve room temperature