Summer Peach Tart
This is a simple tart to make over and over when peaches or nectarines are in season. Don’t be nervous about the pastry it is easy and delicious - almost savoury in taste.
1 1/2 cup unbleached four
1 tsp. sugar
1/4 tsp. sea salt (generous)
1/2 cup mild olive oil
2 Tbsp. whole milk
1/2 tsp. almond extract
3/4 cup sugar
3 Tbsp. flour
2 Tbsp. cold, unsalted butter
¼ tsp. sea salt
4-5 ripe peaches, pitted 1/2-inch wide slices
Heat the oven to 425 F degrees.
In a medium bowl, stir together 1 1/2 cups flour, 1/4 teaspoon salt and 1 teaspoon sugar. 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 9-inch tart pan and use your hands to press out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. . 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. (Using your fingers, pinch the butter into the dry ingredients until crumbly, and well mixed
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the centre in whatever pattern makes sense. Sprinkle the sugar butter mixture over top all of it Bake for 35 to 45 minutes, until bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, with whipped cream crème fraiche or ice cream.
