PREP TIME: 20 MINS | COOK TIME: 35 MINS | YIELD: one 11-inch tart; Serves 8
This peach tart never fails to impress everyone. It’s the perfect tart to serve to a crowd. Delicious with a captivating presentation. For extra goodness, make sure to serve this with a big dollop of whipping cream.
Ingredients
1/4 c. mild olive oil
1 1/2 c. plus 2 tbsp all-purpose flour
3/4 c. plus 1 teaspoon sugar
1/2 tsp almond extract
1/4 c. vegetable or canola oil
2 tbsp whole milk
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2” wide)
2 tbsp cold, unsalted butter
3/4 tsp kosher salt
How to make Peach Tart
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Whisk 1 1/2 c flour, 1/2 tsp salt, and 1 tsp sugar in a mixing bowl until well mixed.
Step 3: Place the oils, milk, and almond extract in a small bowl. Mix well and pour this into the flour mixture. Using a fork, gently mix until just dampen. Into an 11-inch tart pan, transfer the dough and pat it out with your hands, making sure the dough covers the bottom of the pan and at the same time pushing the dough up the sides to meet the edge. The dough should be around 1/8-inch thick all around. Lastly, trim the excess dough and discard.
Step 4: Place 3/4 c sugar, 2 tbsp flour, 1/4 tsp salt, and the butter in a bowl. Mix well until combined. You can add 1 tbsp more flour if your peaches are particularly juicy. Into the dry ingredients, pinch the butter using your fingers until crumbly with fine granules and tiny pebbles.
Step 5: Arrange the peaches, beginning on the outside, overlapping the peaches in a concentric circle over the pastry. You can fill in the middle with your desired pattern. Then, sprinkle the pebbly butter on top.
Step 6: Place in the preheated oven and bake for about 35 to 45 minutes or until the tart is shiny, thick bubbles start closing the fruit, and the crust is lightly brown. Remove from the oven when done and transfer on a rack to cool.
Step 7: Serve the peach tart warm or at room temperature with a big dollop of whipped cream. Enjoy!
Ingredients
- 1/4 c. mild olive oil
- 1 1/2 c. plus 2 tbsp all-purpose flour
- 3/4 c. plus 1 teaspoon sugar
- 1/2 tsp almond extract
- 1/4 c. vegetable or canola oil
- 2 tbsp whole milk
- 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2” wide)
- 2 tbsp cold, unsalted butter
- 3/4 tsp kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Whisk 1 1/2 c flour, 1/2 tsp salt, and 1 tsp sugar in a mixing bowl until well mixed.
Step 3: Place the oils, milk, and almond extract in a small bowl. Mix well and pour this into the flour mixture. Using a fork, gently mix until just dampen. Into an 11-inch tart pan, transfer the dough and pat it out with your hands, making sure the dough covers the bottom of the pan and at the same time pushing the dough up the sides to meet the edge. The dough should be around 1/8-inch thick all around. Lastly, trim the excess dough and discard.
Step 4: Place 3/4 c sugar, 2 tbsp flour, 1/4 tsp salt, and the butter in a bowl. Mix well until combined. You can add 1 tbsp more flour if your peaches are particularly juicy. Into the dry ingredients, pinch the butter using your fingers until crumbly with fine granules and tiny pebbles.
Step 5: Arrange the peaches, beginning on the outside, overlapping the peaches in a concentric circle over the pastry. You can fill in the middle with your desired pattern. Then, sprinkle the pebbly butter on top.
Step 6: Place in the preheated oven and bake for about 35 to 45 minutes or until the tart is shiny, thick bubbles start closing the fruit, and the crust is lightly brown. Remove from the oven when done and transfer on a rack to cool.
Step 7: Serve the peach tart warm or at room temperature with a big dollop of whipped cream. Enjoy!
