I know, I know. So often we in the culinary world refer to dishes as “simple,” refer to cakes as “foolproof,” and dinner recipes as “Pantry Pasta.” I’m referring to that bucatini recipe containing salt brined anchovies and San Marzano tomatoes, items that EVERYONE has in their pantry.
I know… I know…
But I promise you that this is a simple tart by any standards. Yes, “simple” by renowned NY Times food write Amanda Hesser’s standards can be the same by yours. This is one of those recipes that you will make again and again because, chances are, you have most of what you need on hand.
Don’t have almond extract? Use pure vanilla. Don’t have mild olive oil? Use all vegetable oil. Don’t have whole milk? Use skim, almond milk, or cream. No sifting, no processing, no special equipment and barking dogs, just fragrant almond crust holding lush peaches and buttery crumbs.
Take this to your next summer barbecue or picnic, and watch it disappear. It’s all you could want in a warm weather dessert.
Plain and simple.
Simple Peach Tart
Amanda Hesser, Food 52
MAKES ONE 11 INCH TART, SERVES 8
1 1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract.
Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
