by amanda
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amanda's Notes:
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1 1/2 cup
plus 2 tablespoons all-purpose flour
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3/4 teaspoons
kosher salt
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3/4 cups
plus 1 teaspoon sugar
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1/4 cup
vegetable or canola oil
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1/4 cup
mild olive oil
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2 tablespoons
whole milk
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1/2 teaspoon
almond extract
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2 tablespoons
cold, unsalted butter
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3 to 5
small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
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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 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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!I just made this easy dessert and it was a hit! This will be a staple in our home. Thanks for the wonderful recipe!
Glad you liked it -- thanks for your note!
my first recipe testing on food52. this is Great!!
I somehow used brown sugar instead of white sugar. Great flavour! however, the brown sugar made it not as pretty as it is shown here in picture. will try white sugar for the toppings next time
This tart is amazing! Can't believe that something I made looks just like the picture and tastes even better!! This was my first experience with Food52 and I think we're going to become best friends!! Thank you --this is definitely a keeper!
Great to hear this -- and welcome to Food52!
Disappointing, not only because I trust Amanda's recipes, but because it tasted though and through of flour! Served side by side with a pie whose crust was made with butter (patricia wells), this pales in comparison. I chose this recipe because I had used all the butter for the other pie, but! I think that if next time I am missing a key ingredient, as in this case butter seems to be, then in the future I will prefer to go without.
I haven't used apples yet, but I did use plums, and a combination of peaches and nectarines. I also made a leek and bacon pie using the crust.
Disappointing, not only because I trust Amanda's recipes, but because it tasted though and through of flour! Served side by side with a pie whose crust was made with butter (patricia wells), this pales in comparison. I chose this recipe because I had used all the butter for the other pie, but! I think that if next time I am missing a key ingredient, as in this case butter seems to be, then in the future I will prefer to go without.
Just goes to show how differently the same recipe can turn out for different cooks. I fell in LOVE with Amanda's crust, and have used it since for every one crust pie and quiche I've made -- and will continue to do so. It's just TOO easy (and no floury mess from rolling out)!
guess it's a case of 'different strokes...' ChefJune....just curious - have you tried a variation using apple slices? does that work with this crust? am thinking of doing a version that adds in a bit of cinnamon and brown sugar to the topping...
I haven't used apples yet, but I did use plums, and a combination of peaches and nectarines. I also made a leek and bacon pie using the crust.
I made it with pears, and put cinnamon and allspice in the topping. I thought it was great. I love how the sugar and butter in the topping form a shiny caramel.
Just made this last night with Amanda's recipe using Italian Plums. Absolutely delicious and so easy. Loved it.
I did too and we loved it! I used about 20 of these plums for the tart.
Made this 2 weeks ago and loved it...such a delicious crust, crisp and easy. This was such a hit my husband who does NOT cook asked me if I thought he could learn how. He made it with very little instruction from me and his was better than mine! So I have a question, for using apples do you use the same topping? They are not as juicy as peaches, just wondering how this works. Also a mention was made of tomatoes, goat cheese etc. How would you handle this kind of topping?
I finally made your tart -- it's so simple and delicious. It got rave reviews all around. It and your raspberry swamp pie are my two favorite desserts of the summer.
I made a variation on this tart this weekend - a border of two rows of raspberries (tossed with a bit of cornstarch and laid on top of some grated green apple: thx hardlikelikearmour for the suggestion!) with peaches in the center. WOW. I am now officially addicted.
ok -i'm a total comment addict on this recipe...goin' on my third time...but robin's note about her 12 yr old reminds me of how many times i have felt like a KID playing in the sandbox when it comes time to press out the dough or rub the crumbly topping together and then shower it all over the tart. i've conscripted my boy to help at times, but he's not a big fan of the (baked) fruit desserts....however, for years, i've been telling all my friends to enjoy making this with their kids when i pass this recipe along.
So good and easy! My 12 year old made most of the recipe including pressing the crust into the pan. I love such a forgiving crust!
I took this out of the oven at 4 and it was gone by 9. My husband and I were the only two people in the house all day. Somewhat embarrassing but it was that good. Note to self - only make again when expecting company...much too dangerous otherwise. :-)
Just made this tart last night and it was a huge hit. I mixed canola oil and California Olive Ranch Every Day Extra Virgin Olive Oil for the crust. I can't wait to try this crust with a goat cheese, onion, and tomato recipe.
Also, I totally tried to peel the peaches beforehand, but admit that leaving them unpeeled is the way to go!
The problem with unpeeled peaches is that the peel is totally indigestible. The gastroenterologist who saved my life 30 years ago told me to always peel peaches and apples, as they are very hard on one's digestive system, and literally rough their way straight through.
I understand that people with digestive issues need to eat carefully in all areas of their diets, but for those of use with healthy digestion, the indigestible peel actually contributes to our health by providing necessary fiber in the diet. As always, there's more than one way to look at food.
I've made this tart probably a hundred or more times since reading about it in Mr. Latte and just made one for my niece a couple of days ago. I even have one in the freezer which I plan to pull out in December. I've done it with peaches, nectarines, apricots, raspberries/blackberries {using cornstarch in addition to the flour}, rhubarb, apples, and pears. I made one for my birthday last month instead of a cake.
Inspired by Smitten Kitchen, I substitute barley flour for half a cup of flour in the crust. It is nutty, warm, crumbly, and delicious. Thank you, Amanda!!!
Wow, guys, thanks for all of your nice comments!
Congratulations, Amanda! I made this over the weekend and it is amazing. Beautiful out of the oven, comes together in a snap, and SO delicious. The perfect tart! I love the almond extract in the crust.
Way to go amanda! I get a bagillion compliments every time I make this.
Amanda, you did it!!! Finally ;-)
Congratulations, Amanda! I made this tart (again!) last weekend and added some blueberries. My family of 4 devoured it in one sitting. I look forward to trying the crust with some fall fruit.
Made three of these for three different events I went to on Sunday. Rave reviews everywhere! I did use nectarines (skins on) and some almond meal in the crust. The only debate centered on ice cream vs. whipped cream! Thanks and congrats.
Way to go, Amanda! This tart is so beautiful and SO delicious. But the crust is the real present. Not having to roll out the pastry and turning out such a tasty one is worth hours of cleaning the kitchen! My holidays will be so much more pleasant. I plan to bake all my one-crust pies in this crust this year. ;)
Congratulations Amanada, its a beautiful tart. I am making it today and can't wait to taste it,
This tart is nothing short of miraculous, love love love the crust. I have never put together a tart in so little time with such a perfect outcome. Genius recipe for sure!!!
used coconut oil (only), vanilla instead of almond. DELICIOUS! love the salty sweet delivery. new favorite peach recipe!
I was wondering about coconut oil. That's great to know! Thanks for sharing.
This peach tart is fantastic! The olive oil gives it great flavor and the peaches really shine in this dish. The best part - so easy to make. Thanks for an excellent recipe.
So fun to follow all these comments and variations, etc. I've been making this tart since reading about it "Mr. Latte" -- along with dump-it chocolate cake (yum). And Amanda, I just started re-reading excerpts from same book and loved your confession as a self-styled 'kitchen nazi.' you've certainly come a long way since those days, as i think many of us totally love your videos with merrill where you both partner beautifully as you cook/bake/laugh and gently teach us new things...
This is really a chameleon of a recipe, it is so incredibly versatile. I have made it countless times from Amanda's book over the years, not only with peaches. Today it made it with apples and 1 tablespoon of rum instead of almond extract and it came out wonderful.
I just made this tart and it looks just as beautiful as your picture, however, it appears that my peaches have released a lot of extra juice and that the sugar topping has not really helped to coagulate the juices. I've put the tart in the fridge to see if that helps. Has anyone else had this problem? Could the peaches have been first been coated with corn starch, ground tapioca or flour to help congeal the juiciness?
The flour in the topping should help thicken it. The tart usually does look a little loose when it first comes out of the oven, however if yours doesn't firm up, I'd suggest adding an extra tablespoon flour to the topping next time.
This is perfect made with summertime plums, especially if they are hard and tart!! I found an identical recipe on food.com recipe #224677. I've made it 4-5 times this summer! Rally good and simple.
Thank you for letting me know. I published this recipe in one of my books in 2003. And my mother learned the recipe from a friend a few years before that. Will check out the food.com version.
I made it. It was easy. It was delicious. Didn't have an 11 inch pan so used a 10 inch. Whipped cream is the way to go, too.
Just made this tonight and it's wonderful. Even my kids devoured it which is saying a lot. I wanted a dairy free version so I used almond milk instead of the whole milk, and substituted margarine. It was perfect. Thank you for a new favorite!!!
Made this this afternoon and it is delicious. I added 1/3 cup of ground almonds to the tart dough and it made it a little crunchy. Will definitely make again. Thank you.
Oh my. I just this afternoon was wondering what an addition of almond flour would do!! So glad I know the answer now....
Made this earlier this week. We loved it. The olive oil in the dough was a revelation. Jacques Pepin's mom's tart has a similar no-roll hand pressed method to the crust to her apple tart but this one takes the cake (or tart).
This peach tart is the best I've ever made. I followed the instructions to- the- letter, only thing I had to do was broil for 2 min to ensure a good browning ... could possibly be my oven. I used an 11 inch tart pan and could have used a 10 inch. But, it was absolutely wonderful. Am making it tomorrow for a gathering of friends. So 2 times in 1 week. Awesome!
YUM,YUM, YUM ...It was devoured by 3 teens and 3 adults after a full dinner of turkey meatballs,spaghett with Marcella Hazen's tomato sauce, salad, heirlooms tomatoes with buratta mozrella and basil.
Thank you Amanda for such an easy and rewarding peach dessert.
Best,
vtyeager
So glad you liked it -- love the full, detailed report!
Love the no-roll pastry! Will be trying this out over the weekend with my farmers market bounty of peaches.
I've made your peach tart from Cooking for Mr. Latte a number of times and love it! The crust is one of my favorites. This variation just went on the menu for the weekend. Thanks for sharing it!
This looks wonderful Amanda! I love the shower of crumble over the top of the tart. A tart and a crisp all in one - what more could a person want?
What a delightfully easy recipe ! You mean I do NOT need to take off the peel? Are you serious? Ok, taking out the tart pan and getting to work right now ! Thanks for sharing..hope mine comes out as delicious as yours looks!
Waiting for it to cool down right now. Nice change up from our cobbler.
I vote for this one. Granted, I'm a purist, and though I haven't seen Merrill's recipe yet, I love the way this one lets the natural peach flavors shine through. Simplicity is often best.
Your Mr. Latte version with peaches or plums is my standard summer pot luck contribution and is always a huge hit. Look forward to trying out your new tweaks.
Have been making this for years and it's a huge hit every time. My fam's favorite variation uses nectarines and blueberries. Especially fun to engage little kids in this one because they can help massage the crumble with glee ! I think I got this from "Mr. Latte," right?
Yes -- it's in that book. I think I call for all olive oil in that version, and peel the peaches, so I've tweaked it a little. Sounds like you have, too! Thanks for sharing your variations.
Any suggestions for a substitution for the almond oil ( allergy to this nut only)?
Sorry to ask but I always weight my ingredients. Would one cup equal 5 onz.? Thank you
What about using melted butter in the crust instead of the oil?
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About as close as our food styling gets to steampunk. Milk, almond extract, sufar, oil, butter, peaches, flour, steel tart pan, and attitude.
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I mix vegetable oil and...
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olive oil.
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Add some milk to the oils.
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Cool, right?
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After adding the almond extract, whisk these liquids untl they emulsify.
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Then add the oil mixture to the flour, sugar, and salt, and blend with a fork.
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Until it looks like this, a bit crumbly but moist.
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I like to break it into clumps and flatten them so I have a sense of how I'll cover the base of the pan.
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Then I get to work on the sides. It's easier to get the thickness right now than to wait until you've covered the base of the pan.
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Then it's time to flatten out the rest and cover all those empty patches. Pressing with confidence matters here -- and be patient.
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When it's done, it should look like this.
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Begin filling the pastry with sliced peaches. I'm too lazy to peel the peaches. Sue me!
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In the center, I cut the peach slices to fit. And see how snug the rest are. Get snug!
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Time to make the topping. I'm about to pinch soft butter into a mixture of mostly sugar, with a little salt and flour mixed in.
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Pinching!
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Until it looks like this.
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Then you shower it on top of the peaches. It will seem like too much. It's not. Use it all.
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Slide it into the oven.
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And await this!
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And this!
Seems an easy recipe ! I just wanna know if the temprature of the oven "425 degrees" is in Celsius or Fahrenheit ??
thanks for the recipe :)