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
Yields:
1 (11-inch) tart
Prep time:
25 minutes
Bake time:
35-45 minutes
Ingredients:
For the Crust:
1 ½ cups plus 2 tablespoons all-purpose flour
43 teaspoon kosher salt
1 teaspoon granulated sugar
41 cup vegetable or canola oil
41 cup mild olive oil
2 tablespoons whole milk
21 teaspoon almond extract
For the Peach Filling & Crumble Topping:
3 small ripe peaches (up to 5, depending on size), pitted and thickly sliced (about 21-inch wide)
43 cup granulated sugar
2 tablespoons all-purpose flour (plus 1 tablespoon more if peaches are very juicy)
41 teaspoon kosher salt
2 tablespoons cold, unsalted butter, cut into small pieces
Equipment:
Mixing bowl
Small mixing bowl
Fork
11-inch tart pan (or a slightly smaller one)
Measuring cups and spoons
Oven
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Dry Ingredients for the Crust: In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 21teaspoon of kosher salt, and 1 teaspoon of granulated sugar. The whisking action helps to distribute the salt and sugar evenly through the flour, eliminating the need for sifting.
Combine the Wet Ingredients for the Crust: In a small bowl, whisk together the vegetable or canola oil, mild olive oil, whole milk, and almond extract until well combined.
Make the Crust Dough: Pour the wet ingredients into the dry ingredients and gently mix with a fork just until the dry ingredients are moistened. Be careful not to overmix the dough. Overworking it can make the crust tough.
Press the Dough into the Tart Pan: Transfer the slightly shaggy dough to an 11-inch tart pan. Using your hands, firmly and confidently pat the dough to cover the bottom of the pan and push it up the sides to meet the edge. Aim for an even thickness of about 81-inch all around. Trim and discard any excess dough from the edges.
Prepare the Peach Filling and Crumble Topping: In the same mixing bowl you used for the dry crust ingredients (no need to wash it), combine the 43 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 41 teaspoon of kosher salt. If your peaches seem particularly juicy, add an extra tablespoon of flour to help absorb some of the moisture.
Add the Butter for the Crumble: Add the cold, unsalted butter pieces to the sugar and flour mixture. Using your fingertips, pinch the butter into the dry ingredients until the mixture resembles coarse crumbs with a variety of fine granules and small pebbles.
Arrange the Peach Slices: Starting from the outside edge of the tart crust, arrange the sliced peaches in an overlapping concentric circle. Continue arranging the remaining peach slices in the center in a pattern that fits snugly.
Sprinkle with Crumble Topping: Evenly sprinkle the prepared buttery crumble mixture over the top of the arranged peach slices. It might seem like a lot of topping, but it will bake down beautifully.
Bake the Tart: Place the tart in the preheated oven and bake for 35 to 45 minutes, or until you see thick bubbles forming around the fruit and the crust is lightly browned.
Cool and Serve: Once baked, carefully remove the tart from the oven and let it cool on a wire rack. Serve the peach tart warm or at room temperature. It's especially delicious with a generous dollop of whipped cream. Enjoy!