Wednesday, June 25

Revisited Recipe: Peach Tart with Olive Oil Crust

I have over 700 recipes (and growing) in the Kitchen Sink Diaries archive. Some of them have been tweaked and improved since their original post or were just really special to begin with. These revisited recipes are some of my all-time favorites that deserve a second look.

Peach Tart with Olive Oil Crust

It seems like peach season came early this year and endless varieties of the sweet ripe fruit are showing up at local farmers' markets and grocery stores. Peaches are great in both sweet and savory preparations, but this peach tart is one of my favorite ways to use them.  I first featured this recipe a few years ago and it's become a go-to ever since. I've even switched it up and used different types of fruit or a more traditional pie dough (or both, seen here), but the original peach tart is always a winner. As far as tarts go, this recipe is incredibly quick and easy to make. Just stir the wet and dry ingredients together and the pat the crust into your pan, mound sliced peaches on top, and sprinkle a sugary crumb topping over. The prep work literally takes about 10 minutes of time, which is perfect for last-minute dinner parties or impromptu celebrations.

Peach Tart with Olive Oil Crust:
For Crust
  • 1 1/2 c. all-purpose flour
  • 1/4 c. olive oil
  • 1/4 c. canola oil
  • 2 tbsp. heavy cream
  • 2 tsp. sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
For Tart
  • 2-3 large peaches, slightly underripe is okay
  • 2/3 c. sugar
  • 2 tbsp. all-purpose flour
  • 2 tbsp. cold butter, diced
  • Pinch of salt

Click here to see the entire original recipe.