GEORGIA PEACH TART

Georgia peaches are a beloved Southern icon and a reminder of the simple pleasures of summer. These jewels date back to the 16th century, when Franciscan monks introduced this luscious fruit to the coastal islands of St. Simons and Cumberland. Since peaches embody the essence of Georgia and add flavor to the season, it seemed fitting to include them in my summer dessert. While a tart might not seem so easy, this one will surprise you. It has a press-in crust filled with juicy, sliced peaches and a sugary, salty crumble. Next time you pick up peaches from a roadside stand or farmers market, give this recipe a try—it will set you free.

Recipe

Ingredients:

For the Crust:

  • 1 ½ cups all-purpose flour

  • ½ teaspoon kosher salt

  • 1 teaspoon sugar

  • ¼ ​cup vegetable or canola oil

  • ¼ cup mild olive oil

  • 2 tablespoons whole milk

  • ½ teaspoon almond extract

For the filling:

  • ¾ cup of sugar

  • 2 tablespoons all-purpose flour

  • ¼ teaspoon kosher salt

  • 2 tablespoons cold, unsalted butter

  • 3 small ripe peaches (up to 5, depending on size), pitted and thickly sliced (about ½-inch wide)

Instructions:

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 the top (it will seem like a lot). Bake for 35 to 45 minutes, unit thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with a generous dollop of whipped cream.