Summertime means peaches!
Yes, for a short period every summer we are able to get some of the best peaches grown in the United States. That’s the way it’s supposed to be. What often happens is a different story. Peaches don’t grow where I live in the Midwest and due to mainstream methods to harvest and distribute food, peaches in grocery stores can be hard and tasteless.
With my third box of peaches, I decided to make a Peach Tart. I found a recipe for vegetable oil crust in an old cookbook, something I’d heard of but nevery tried. It was fabulous, crispy and crumbly like a delicate shortbread. The easy part is that it doesn’t need to be rolled out, you just pat it into the tin, top with fresh peaches and bake.
My Peach Tart is the perfect summertime dessert, light and fresh, with those delicious peaches making it seem decadent!
Pass the whipped cream!
Summertime Peach Tart
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2/3 cup sugar plus 1 Tablespoon sugar
- 1/4 cup canola oil
- 1/4 extra virgin olive oil
- 2-3 Tablespoons milk
- 1 teaspoon Pipka's Almond Extract
- 2 Tablespoons cold unsalted butter, cut into cubes
- 3-4 peaches, pitted and sliced
- Heat the oven to 400 decrees.
- Whisk together flour, salt and 1 Tablespoon sugar
- In a measuring cup, whisk the oil, milk and extract.
- Pour the liquid mixture into the flour, mix with a fork until the dough hold together slights. Using your fingers, press into a 10" x 6" tart pan with a removable bottom, patting the dough into place or a round 9 inch tart pan.
- In a small bowl, mix the remaining 3/4 cup sugar, 2 Tablespoons flour (more if your peaches are extra juicy) and the cold butter. Rub the mixture together with your fingers until it is crumbly.
- Arrange the peaches on top of the crust, overlapping slightly. Sprinkle the crumbly butter mixture over the top. Place the tart pan on a baking sheet. Bake for 40 minutes until the crust is golden and the peaches are bubbly. Cool on a wire rack. Serve with whipped cream or vanilla ice cream.
- The Peach Tart is good the next day.
- You can substitute any summer fruit for this recipe.
- Don't be put off by the oils in the crust. It makes a light, crumbly crust that is delicious.
- You can use a round 9" tart pan with a removable bottom. You may need more peaches to fill the pan.
- If your peaches or fruit is tart, increase the sugar to 3/4 cup.