Peach Almond Tart

Okay, it’s not peach season in the Midwest, but you can still get great peaches at local farmer markets and in the produce section of the grocery store.  I was looking through my photograph files today and found these pictures from this past summer.  I prepared this tart when peach season was in full swing, and I’ve decided to share it with you now, because any time of the year is a good time to make a pie or tart.  I have to say that I purchased the best, fresh peaches ever at a local farmers market this past summer at Peach Tree Farms.  I normally go a few miles from my house to purchase my peaches from the Amish.  Both locations have beautiful, tasty, naturally sweet peaches.  If you can’t get your hands on fresh peaches this time of year, canned peaches also work.  Just make sure you dry them with a paper towel prior to placing them on top of this tart.

For crust, stir together 1 cup all-purpose flour, 1/2 cup finely, crushed almonds, 1/2 teaspoon salt and 1 teaspoon sugar.

 

 

 

 

 

 

 

 

 

 

 

Whisk together 1/2 cup canola oil, 2 tablespoons milk and 1/2 teaspoon almond extract.

 

 

 

 

 

 

 

 

 

 

 

Gently pour mixture into dry ingredients.

 

 

 

 

 

 

 

 

 

 

 

Stir the wet and dry mixture together just until moistened.

 

 

 

 

 

 

 

 

 

 

 

Press dough into a standard tart pan…one that has a removable bottom.

 

 

 

 

 

 

 

 

 

 

 

In a bowl, mix 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and 2 tablespoons cold, unsalted butter (which has been cut into small pieces).   Mix with fingers, until mixture is crumbly.

 

 

 

 

 

 

 

 

 

 

 

You’ll need 3 to 5 small ripe peaches.

 

 

 

 

 

 

 

 

 

 

 

Pitt, peel and slice each peach (about 1/2 inch wide slices work best.)

 

 

 

 

 

 

 

 

 

 

 

Starting on the outer inside edges, arrange the peaches overlapping in a concentric circle over the pastry.

 

 

 

 

 

 

 

 

 

 

 

Fill in the center, making sure the peaches fit snugly.

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the crumb/butter mixture over top.

 

 

 

 

 

 

 

 

 

 

 

Bake for 35 to 45 minutes in a preheated 425° oven, until crust is slightly brown.  Cool on a rack and remove tart from pan. Let cool completely and slice to serve.  This tart is great with vanilla ice cream.

Peach Almond Tart
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup finely, crushed almonds
  • ¾ teaspoon salt
  • ¾ cup plus 1 teaspoon sugar
  • ½ cup canola oil
  • 2 tablespoons milk
  • ½ teaspoon almond extract
  • 2 tablespoons unsalted butter, cold
  • 3 to 5 peaches
Instructions
  1. Preheat oven to 425°.
  2. Stir together 1 cup all-purpose flour, ½ cup finely, crushed almonds, ½ teaspoon salt and 1 teaspoon sugar.
  3. Whisk together ½ cup canola oil, 2 tablespoons milk and ½ teaspoon almond extract..
  4. Stir the wet and dry mixture together just until moistened.
  5. Press dough into a standard tart pan...one that has a removable bottom.
  6. In a bowl, mix ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt and 2 tablespoons cold, unsalted butter (which has been cut into small pieces).
  7. Mix with fingers, until mixture is crumbly.
  8. Pitt, peel and slice 3 to 5 small ripe peaches (about ½ inch wide slices work best).
  9. Starting on the outer inside edges, arrange the peaches overlapping in a concentric circle over the pastry.
  10. Fill in the center, making sure the peaches fit snugly.
  11. Sprinkle the crumb/butter mixture over top.
  12. Bake for 35 to 45 minutes or until crust is slightly brown.
  13. Cool on a rack and remove tart from pan.
  14. Let cool completely and slice in wedges to serve.

Peach Almond Tart – adapted from Food52… http://www.food52.com/blog/2475_peach_tart

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