Peach Tart

Peach season is upon us once more. To celebrate this short but luscious period I endeavor to make many things peaches. Salads, hand pies, decadent tarts and the favorite, a just ripe fuzzy peach, dripping juices. As you can surmise, I love love peaches. 

Amanda Hesser is a redoubtable food writer and recipe developer. I plan to attempt her peach tart with a few amendments. I leave out the almond extract because I do not care for the flavor. I cut the quantity of streusel in half as my peaches are really sweet and juicy as I would like their flavor to pop, rather than be buried under a blanket of streusel.  The tart has an unusual but easy crust, just flour, olive oil, canola oil and milk combined with a fork and then patted into a thin crust. Sliced peaches are sprinkled with streusel topping and then baked. The result is temptation in a tart shell. Sliced and forked, the tart hits all the sweet spots.

PEACH TART

Adapted from Amanda Hesser

Serves 6

1 1/2 cups AP Flour

2 teaspoons Sugar

1/4 teaspoon Kosher Salt

1/4 cup Canola Oil

1/4 cup Olive Oil

2 tablespoons Milk

3 large Peaches

1/3 cup Sugar

2 tablespoons AP Flour

1 tablespoon cold Butter

Whisk flour, sugar and salt in a bowl. 

Mix oils and sugar in another bowl. Whisk well. 

Make a well in the flour mix.

Pour oils and milk into flour. Use a fork to gradually mix till the dough comes together. It will not be one cohesive mass, but that is okay as the dough is patted out into the tart pan.

Drop the dough into a 12" tart pan with a removable bottom. If you do not have one use and shallow baking dish. The removable bottom makes for a better presentation.

Pat the dough with your fingers, going all the way to the edge of the pan. 

Refrigerate dough for 10 minutes.

Heat oven to 425F/220C.

Cut peaches into 1/4 inch slices.

Make streusel  by placing flour and sugar in a bowl. Cut butter into small bits and add to bowl. Use your fingertips to rub butter into flour/sugar mix till it looks gravelly.

Take tart out of the fridge. 

Lay peaches in two concentric circles, an outer and an inner layer.

Sprinkle streusel over peaches. 

Bake for 30-35 minutes till tart is bubbly and light brown. 

Cool tart for 5 minutes. Then push the tart out of the ring and set it on a platter. 

Serve warm or at room temperature.

How many slices can we eat today? Should I show some restraint? Then again a crumbly crust, sugar sweet peaches with a browned crumble is too much to resist. 

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