Just Bring the Peach Tart and Everything Will Be Fine

Image: Food52

Image: Food52

Adapted from Food52

Makes one 11-inch tart or slightly smaller; serves 8

 

 

 

HOW TO MAKE IT

  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. 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. 
  3. 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.
  4. 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).
  5. Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown.
  6. Cool on a rack. Serve warm or room temperature , preferably with generous dollops of whipped cream.

INGREDIENTS

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)