Fresh Peach Tart
How gorgeous is this Fresh Peach Pie?! It is so easy to make and highlights the incredible ripe peach flavor. It’s also part of my Easy Peasy category, which means that even novice bakers can make this one!
The crust is made with vegetable and olive oil, so there’s no worry about blending butter into the dry ingredients, which can be a little daunting for newer bakers. There’s also no “blind baking” silliness (that’s where you pre-bake the crust using pie weights)…just press the dough into the tart pan (see, you don’t even have to roll it), top it with the yummy peaches, sprinkle some crumble over it and bake it!
I’m telling you, this is a go-to recipe! Don’t feel restricted to using peaches…you can use nectarines or plums or combine them!
For this easy crust, stir the flour, salt and a bit of sugar together. This eliminates the sifting process as the salt and sugar sift the flour.
In a separate bowl, whisk the oils, milk and almond extract. I love almond extract with peaches, but if you object to it, vanilla extract will be a good substitute. Pour this mixture over the flour and use a fork to just combine the wet and dry ingredients. Don’t overwork it.
Transfer the dough to an 11-inch tart pan and press it up the sides (that’s where I like to start) and then cover the bottom. This is a thin crust. If you make it too thick, you won’t have enough dough to fill the pan.
Make the crumble by combining sugar, flour, salt and butter. Pinch the butter with your fingers until the dry ingredients are crumbly and you have a mix of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches in a circle, overlapping the slices. Fill the center however you desire. Sprinkle the crumble over the top and bake for 35-45 minutes or until the crust is brown and the peaches begin to bubble.
Serve the tart warm or at room temperature. Whipped cream or ice cream are wonderful toppings!
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Fresh Peach Tart
Makes: 8 servings
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 1 & 1/2 cups plus 2 tbsp all-purpose flour
- 3/4 tsp kosher salt
- 3/4 cup plus 1 tsp sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tbsp whole milk
- 1/2 tsp almond extract
- 2 tbsp cold, unsalted butter
- 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Instructions
Heat the oven to 425°F. In a mixing bowl, stir together 1 & 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance.
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. Then, 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.
In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a 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). 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 ice cream.
Recipe by Food52
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