Peach Tart Recipe

Peach season is at its peak in Oklahoma and KVOO's Amber and Brooks have a simple, sweet recipe for a peach tart.

Peach Tart Recipe

1. 3 cups plus 3 tablespoons all-purpose flour
2. 1 1/2 teaspoon kosher salt
3. 1 cup plus 3 teaspoon sugar
4. 1/4 cup vegetable or canola oil
5. 3/4 cup mild olive oil
6. 4 tablespoons whole milk
7. 1 teaspoon almond extract
8. 4 tablespoons cold, unsalted butte
9. 1/2 teaspoon cinnamon
10. 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)

Heat the oven to 425 degrees. In a mixing bowl, stir together flour, salt and 3 teaspoons of 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 mixture into the flour mixture and mix gently with a fork or spatula, do not over work it. 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. 

In a ziplock bag, combine 1 cup sugar, 3 tablespoons flour, cinnamon, a pinch of salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Close the bag well and combine. 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 chilled. It’s good either way!