I saw this Peach Tart on Instagram and I knew I had to make it. This is a family recipe from Amanda Hesser, CEO and co-founder of Food52 and part of their Recipe Off-Roading series. Because I love to add a little liquor whenever I can, I had to adapt the recipe just a little. It is hands down the best peach dessert I’ve ever eaten. It’s delicate and elegant, yet simple – and that’s why it’s so special. The peaches are the star.
Since peaches are still in season, I sectioned fresh, clean and unpeeled peaches into a small bowl and sprinkled them with peach brandy. Set them aside to make the crust.
In a mixing bowl, stir 1 1/2 cups of all-purpose flour, 1/2 teaspoon of Kosher salt, and 1 teaspoon of granulated sugar. Note: by stirring the dry ingredients together, you distribute all the ingredients well and avoid the need to sift them.
In a large Pyrex measuring cup, whisk together the oils, milk, almond emulsion* and vanilla extract. Pour this mixture into the dry ingredients and using a fork, gently combine just enough to dampen.
Note: *Emulsions are used by professional chefs. If you can’t find them, use almond extract. This is a delicate pastry so it’s important to not overwork the dough.
Transfer the dough into the tart pan and using your fingers, press down and up the sides of the tart dish until you have evenly distributed the pastry dough about 1/8 inch thick all around. Arrange the peaches in your desired design and sprinkle again with Peach Brandy.
Note: I couldn’t find my regular size tart pan so I used my deep-dish tart pan and pushed the sides half way up. I opted for a concentric circle – starting from the outside and overlapping until the circle was completed. I then did the same in the center.
In a small bowl, combine 3/4 cup of sugar, 2 tablespoons of all-purpose flour, 1/4 teaspoon of Kosher salt (to balance the sweetness) and the cubed butter. Using your fingers work the butter into the dry ingredients until crumbly and a consistency of tiny pebbles. Evenly distribute the crumbly topping over the peaches. It will completely cover the peaches and may seem like a lot, but it will cook down into a glorious glaze.
Place the tart on a baking sheet and bake for 35 minutes until the tart has thick bubbles and is very shiny in appearance. The edges of the crust should be golden brown. You can serve warm or at room temperature and with whipped cream or ice cream.
This is a great to use as a base and substitute the peaches for other fruits and add spices such as cinnamon or nutmeg to the crust. Truly, the possibilities are endless. Happy baking!
The most elegant and delicious peach tart. Perfect for entertaining. Pastry crust is light and crunchy. Can easily make with any other seasonal fruit.
- 3-4 peaches, pitted and cut into ½ inch slices
- Peach Brandy
- 1 ½ cups All-Purpose flour
- ½ teaspoon Kosher salt
- 1 teaspoon granulated sugar
- ¼ cup canola oil
- ¼ cup mild olive oil
- 2 Tablespoons whole milk or half-and-half
- ½ teaspoon almond emulsion
- ½ teaspoon vanilla extract
- CRUMBLY TOPPING
- ¾ cup granulated sugar
- 2 Tablespoons All-Purpose flour
- ¼ teaspoon Kosher salt
- 2 Tablespoons butter, unsalted – cold and diced
Pre-heat oven to 425°F. Lightly grease the tart pan and set aside.
Place the sliced peaches in a glass bowl and sprinkle with Peach Brandy. Set aside while you make the pastry dough.
In a mixing bowl, stir together with a fork the first three pastry dry ingredients – flour, sugar and salt. In a glass Pyrex measuring cup or small bowl, mix together the pastry wet ingredients – oils, milk, emulsion and extract. Using the fork, gently combine the dry and wet ingredients just enough to dampen. Don't overwork the pastry dough.
Transfer the dough onto the tart pan and using your fingers, evenly press the dough to cover the bottom and sides of the pan about ⅛ of an inch thick. Arrange the sliced peaches in a concentric circle, overlapping the peaches slightly – or in the design of your preference. Lightly sprinkle with Peach Brandy again.
In a small mixing bowl, combine the ingredients for the crumbly topping – sugar, flour, salt and cold butter. Using your fingers, work the dry ingredients into the butter until the mixture is crumbly and pebble-like.
Evenly distribute the crumbly topping over the peaches. It may seem like a lot and it will completely cover the peaches. Place the tart on a baking sheet and bake at 425°F for 35 minutes or until the tart is shiny, bubbly and the pastry edges are golden brown.
Transfer to a cooking rack and allow to cool for 20 minutes before serving. Can also be served at room temperature.
Optional: serve with whipped cream or ice cream.