Peach Tart

Peach Tart

I've had my eye on a tart pan for a long time and when the opportunity arose to acquire a brand new one for just $6, I couldn't pass it up. Tart pans do an amazing job at making any dessert look artful and well thought out. Even a simple chocolate tart looks calculated. It's something about those ridges. This particular tart was made with an almond crust, ripe Georgia peaches, and a thick sugary syrup. I'm always nervous to bake a new genre of dessert, but was surprised at the simplicity of a tart recipe. Now I want to make more sweet fruit tarts, to explore savory cheese and onion tarts, and to create mini tartlettes (so cute!). For now though, here is a delicious peach tart I made for a friend's birthday.

Peach Tart
From: Food 52

1 1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

1. Heat the oven to 425 degrees.

2. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.

3. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it.

4. Transfer the dough to an 11-inch tart pan (you can use a smaller one if needed) and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

5. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

6. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot).

7. Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream or vanilla ice cream.

Peach Tart