- Amanda
Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've mixed the dough right in the pan.
The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.
I got the original recipe from my mother, who uses all vegetable oil in the crust. I use half vegetable oil and half olive oil. She neatly peels her peaches. Lazy kin, I do not. Hers is probably better, but you are stuck with me. I can promise you, however, that whoever you serve this to will not mind.
Makes one 11-inch tart; serves 8
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild 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)
See the full recipe (and save and print it) here.
Like this post? See Amanda's post from last week: Grilled Squid Salad with Lemon, Capers, and Parsley
Photos by James Ransom
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amanda
Before starting FOOD52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addie.
Some past articles from this author you'll love:
Amanda's Beat Up Baking Sheet
Friday Night Dinner Party I
Advice for Future Food Writers
48 Comments on Peach Tart:
I have made this with many types of fruit and with a simple nut crust, very good.
FABULOUS recipe! Whenever I travel, I always cook for folks...I take my knives and spices, but not my pans. I think - the next time I travel - I'll also take this recipe with me!
Just made this with fresh white peaches ...my husband promised to light some candles tonight! :)
Sometimes the peach skin gets tough, can you score it horizontally before cutting it vertically? Or does the skin peel up and burn then.
My skins just cooked into nothing. They weren't tough or noticeable in any way.
I made this last night and it was fantastic. I had bought white peaches, but the first one I peeled was mealy. I had nectarines which I used instead (and didn't have to peel them!). This is one of the nicest summer fruit tarts I've ever made and tasted. The tops of the fruit emerged caramelized and there was a beautiful shiny glaze to the surface of the tart. There was crunch from the topping and as well as from the fine pastry. This is lovely recipe and a snap to make. I scoop of vanilla ice cream made my dinner guests very happy. Peach season is almost over. I have to make at least one more of these tarts before fall season sets in.
Maria S., again. Made it with peaches for the party. Big hit. Loved the way the peaches and sugar mixture created their own glaze. I maybe left mine in the oven maybe three minutes to long, there wasn't too much crunch left on top. And next time, I would chose a milder olive oil, because I tasted a little too much olive oily taste coming through in the crust, but no one else seemed to mind. I used what I had on hand and loved the ease of the recipe. It also looked incredible and drew the much appreciated "You made that," comment from a fellow guest. I baked it in a rectangular tart pan.
Also, I liked making it along with slide show. I found it confidence-inspiring to check my results - at different stages - with the color photos.
We had this for dinner tonight. It was very tasty and so easy to make. My 8 & 9 year-old kids made it under my supervision; only thing I did was cut the peaches. Thank you for such a great recipe.
That was "real keeper" (dang iPhone keyboard!).
At vacation house with best friends for Labor Day weekend-just finished dessert to RAVE reviews. Most said it was the best dessert they had ever had; I said it was the best dessert I'd ever made. Added some raspberries we'd just picked. The crust is sublime. Best summer dessert ever--a deal keeper!!
I especially like the idea of not blind baking the crust. Just bought a bunch of peaches today.
You had me at not peeling the peaches - love it!
Um, I am bringing dessert, not desert!
Mmmm. Have to bring desert to a party on Friday. My nine-year-old told me "I'll make my chocolate chip cookies for the kids."
For the adults, I think I'm going to try this -- if I can find peaches ripe enough tomorrow. Amanda, have you ever substituted plums for the peaches? Might fall apart too much?
Amanda is a co-founder of Food52.
added 8 months agoI haven't but I would think that the oval Italian plums just coming into season now would work really well because they have a sturdy flesh.
Made this last night using the last of the season's sour cherries (with extra flour) instead of peaches and it was a huge hit. I love that all the ingredients and equipment are staples- the ultimate vacation dessert!
what size tart pan?
11 inch.
Amanda is a co-founder of Food52.
added 8 months ago11-inch -- see step 1 of the recipe, it's explained there!
what size tart pan?
Guess what's for dessert tonight?!? I can't wait to try it!
Made this last night. It was super-easy to put together and looked beaultiful. I wasn't a big fan of the crust though. It is too salty for my taste (and I used the correct amount of kosher salt) and it doesn't didn't hold up the peaches very well. Next time I'll cut back on the salt and will place the tart very close to the bottom of the oven (it's electric) to try to set the bottom crust better. Otherwise this is a great recipe that I plan to make many more times!
I'm curious to know what brand kosher salt you used. Diamond kosher is about 75% as salty as Morton kosher. (Meaning 1 cup Diamond = 3/4 cup Morton.)
I love anything that's easy and good! I love to bake, but seem to only make pies at Thanksgiving. This is on my to do list!
It's so pretty I wouldn't want to eat it!
I made this yesterday. It was really lovely. For me, the olive oil crust was a revelation.
I made this today for a friend who was finishing up a long research paper. It's an outstanding tart - I've been making peach tarts since the peaches first came out this season - some truly complicated affairs with pate sucree and strained custard and liqueur. I'll never look back. This is a keeper, the crust is shatteringly crisp, the fruit caramelized outside and melting within. As I made the crust I was aware of the caution not to overwork the dough - it's easy not to - it came together so easily. Excellent recipe.
Amanda is a co-founder of Food52.
added 8 months agoHey, thanks everyone! What a nice bunch of comments to read through after a long day. Merrill is posting her peach tart recipe tomorrow -- so keep an eye out for that one, too. She is tough competition, that Merrill.
Good luck Amanda! This looks amazing!
Love the "take no prisoners" tone. Go get 'em, Amanda.
Merrill, you're up next!
And do we have to choose? Peach tarts/pies/gallettes are one of life's miracles. Sigh!
Simple to make and it looks simply delicious. Good luck Amanda!
I make this tart all the time in the summer! It is one of my very favorites. It won me third place at a work baking contest and everyone I make it for loves it. I'm so glad you're giving it a spotlight here.
Love this recipe, especially that beautiful crust. I can't wait to make this. Best of luck Amanda, this looks amazing!
I have to make this. Or rather, get my husband the guy who likes to bake, to make this. We live in peach country, western NY state on Lake Ontario. The peaches are amazing.
Oh so delicious. Bravo, Amanda!!
Just in time for a Labor Day weekend beach party with a houseful of guests! Thanks, Amanda!
This looks SO delicious -- can't wait to try it!
Gorgeous! Makes me wish I grew up with my mom making these (though maybe subbing mango)...love that it comes together easily, I will give it a whirl and share it with my two little ones.
Sounds great!
This is amazing! I love the simplicity, plus it's gorgeous coming out of the oven.
This is perfect - have some very ripe peaches I need to to something with today! Can't wait to try it.
Looks delish! And something I can look up on iPad (even without the much anticipated app!) and make on vacation!!!!!
Ooh that looks absolutely delicious! Might have to try it with the last of the summer peaches...
The older I get the more I appreciate recipes like these. No fuss, no muss, no bother. Just delicious.
It's on the docket for this weekend. Milles mercis!
Genius recipe. My CSA box had pears this week. I have this tart in the oven with pears in place of peaches, vanilla extract in the crust, and ginger, cinnamon, clove and allspice in the topping. Can't wait to see how it turns out!
OK, it was fabulous. The butter and sugar topping turned into a crunchy caramel on the top. Really wonderful--thank you!
I actually read about your peach tart in Cooking for Mr. Latte on the day this contest was announced--it was kind of freaky in a deja vu sort of way. It inspired me to get into the kitchen and make my own version of a peach tart! This tart looks as good as it sounds. Good luck in the smackdown, Amanda!
Agree, kind of freaky!
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