Thursday, September 8

Peach Tart

This simple peach tart is quick enough to make as a last minute dessert but impressive enough for company

Peach Tart Food52

I first discovered Food52 a few months ago, and it’s since become one of my favorite sources of online recipes (they also hold weekly recipe contests for which I was featured as an "Editor's Pick"). One of my favorite features about the site is that you can easily save any recipes you like, then access them later on your log-in page. I’ve saved several fall dishes to try in the upcoming months, but I waited no time to make a version of this peach tart recipe last weekend, taking advantage of the last few weeks of summer fruit at the farmer’s market. It had to be one of the easiest tarts I've ever made (no pre-baking the crust, no peeling the fruit, no special equipment) and one of the most delicious.

More Peach Recipes:
- White Peach Upside-Down Pancakes
- Grilled Peach, Burrata, & Prosciutto Salad
- Peach & Raspberry Crumble

Peach Tart:
For Crust
  • Stir together 1 1/2 c. all-purpose flour, 1/2 tsp. salt and 2 tsp. sugar in a large bowl.
  • In another bowl, whisk together 1/4 c. olive oil, 1/4 c. canola oil, 2 tbsp. heavy cream, and 1 tsp. vanilla extract.
  • Pour wet mixture into flour mixture and combine with your hands until it comes together into a dough.
  • Pat the dough into a 9"-10" pie pan,* using your hands to form an even layer on the bottom and up the sides of the pan.**
For Tart
  • Preheat oven to 425F.
  • Slice 2-3 large peaches in half, remove the pit, and slice the fruit into medium-thick wedges.
  • Arrange the slices in a slightly overlapping circle, starting on the outside rim and working your way in.
  • Mix together 3/4 c. sugar, 2 tbsp. flour, 2 tbsp. diced cold butter, and a pinch of salt until it forms a crumbly mixture.
  • Pour the crumble over the fruit and bake the tart for 30 minutes, or until crust is golden brown.
  • Let tart cool, remove from the pan, cut into wedges, and serve with vanilla ice cream.

Serves six - eight
*Make sure your pan has a removable bottom.
**I like to smooth the crust with the bottom of a glass to ensure even baking.