Adapted from Food52
Makes one 11-inch tart or slightly smaller; serves 8
HOW TO MAKE IT
- 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. 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 or kefir, and almond or vanilla 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.
- In a bowl, combine 1/2 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 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).
- 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.
For the crust:
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teas sea salt
- 1 teas sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk (I used nonfat plain kefir, which is rich and thick like milk but without the fat)
- 1/2 teas almond extract (I used vanilla)
For the topping:
- 2 tablespoons cold, unsalted butter
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
- 3 to 5 small ripe peaches, pitted and thickly sliced (I used 2 overripe, gigantic white peaches from the farmer’s market)