I ran across this recipe for an easy peach tart and was intrigued because it didn’t require rolling out the crust. The author doesn’t peel her peaches, because let’s be real here, peaches are tough to work with. Between peeling and trying to excavate the pit and then cut it up into pretty slices… well, let’s just say my tart didn’t look this perfect. Still, it was impressive, and peach preparation aside, it was pretty darn easy to assemble this and get it in the oven.
The original recipe calls for oil, but for me, the flavor of butter is essential to a good crust. So my version below uses butter instead of oil. Finally, since it calls for almond extract in the crust, I sprinkled almonds on top before it went into the oven. These two little tweaks were all it took to make this recipe rock.
I’m going to try this with fresh berries soon, which will be even easier prepare than the peaches (rinse and dump ;o). Enjoy!
Easy Peach Tart
Makes one 11-inch tart; serves 8
- 1-1/2 cup all-purpose flour
- 1/2 teaspoons kosher salt
- 1 teaspoon sugar or Splenda
- 1/2 cup (1 stick) butter, melted
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 5 small ripe peaches, peeled, pitted and sliced
- 3/4 cups sugar or Splenda
- 1/4 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 2 tablespoons melted butter
- Sliced or slivered almonds
- 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.
- Whisk together the melted butter, milk and almond extract in a small bowl and pour this mixture into the flour mixture.
- Mix gently with a fork, just enough to dampen.
- Transfer the dough to an 11-inch tart pan 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. It should be about 1/ 8-inch thick all around.
- Put in refrigerator until fruit is ready.
- Now prepare the topping in a bowl by combining all the topping ingredients with a fork until crumbly; refrigerate until needed.
- Prepare your fruit and then get the tart pan out of the refrigerator.
- Starting near the rim, 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 topping over top, then sprinkle with the almonds.
- Put the tart pan on a baking sheet or piece of foil (to prevent messy drips in the oven) and 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 at room temperature, preferably with generous dollops of whipped cream.