1 ½ cups flour
½ tsp coarse sea salt
1 tsp sugar
½ cup olive oil or vegetable oil
2 tbls milk
½ tsp almond extract
¾ cup sugar (or less)
2 tbls flour
¼ tsp sea salt
2 tbls cold unsalted butter
Fresh peaches (or use apples or pears in winter; plums or apricots with skins on in early summer)
In 9 inch round pan, mix flour, sea salt, and sugar. Then whisk together in bowl olive oil, milk, and almond extract. Pour liquid mixture into flour mixture. Then mix gently with fork to dampen.
Pat out dough in pan, including ¾ inch up the sides.
In separate bowl, combine sugar (or less), flour, sea salt, and unsalted butter. Pinch butter into dry ingredients until crumbly.
Peal and slice about 6 peaches (thick slices) and arrange in rows in pan. Then sprinkle pebbly mixture on top. Bake 35 to 45 minutes in 425 preheated oven. Crust is brown when done.
We made this tart at Pumpkin Island on Labor Day Weekend when Dan Reicher, Carol Parker, and family were visiting. They must have liked it because it’s now in their family cookbook! It comes from a cookbook by Amanda Hesser. We recommend the olive oil as it adds a richer flavor to the crust.
Belize November 2016
5 months ago