After this one last dessert recipe, I promise to get back to notes on dinner.
- If you always wanted to make a fancy looking French-y style tart but were afraid to, this would be the perfect place to start.
I’m not too sure what’s going to happen when peach season is over. I will be bereft and unable to write about anything, probably. Until it is utterly and officially gone though, I will be making this gorgeous peach tart. You should too. I don’t think I’m overstating it if I say it’s shockingly easy. You mix the crust with a fork – there’s no butter to rub into the flour! Then push the dough into a tart pan with your fingertips – there’s no pastry to roll out carefully and trim! Ms. Amanda Hesser over at Food 52 doesn’t peel her peaches but I have this nifty soft fruit peeler and we are having a little fling so I’m always looking for excuses to use it. It looks like this:
- Soft fruit peeler
You have to decide what works for you but I do like a peeled peach. Or a nectarine. This tart would possibly be very nice with plums. Or peaches scattered with raspberries…You can and should play with this recipe – it’s fun.
Last week I substituted brown sugar for the white in the mix on top, and some oatmeal for the flour. Next time I might scatter a few sliced almonds on top – they would complement the almond extract in the crust nicely. But you can leave the recipe alone if you want. It’s quite perfect as written. I was afraid the topping would be too sugar-y. I worried I would take a dim view of the olive oil crust – that it would be oily and too pungent. I was wrong, wrong, wrong.
Celebrate the end of the first week of school, or the last sunny weekend of the summer (or my birthday!) by making this tart. You’d better hurry up. Peach season won’t last forever.
And do whip some cream softly to serve with it, please.
- Check out the gorgeous crisp crust
You can find the recipe here, at Food 52.
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