Whoever said that gluten-free desserts probably aren’t so good never had this one. I’m not trying to confuse you with the whole gluten-free (or not) wording. On the contrary, I’m emphasizing that this one can be made either way with excellent results. All it takes is to choose your flour based on your preference. And, of course, some delicious end-of-season peaches.
The first step on this one is to prepare the crust. This is where you’ll use your choice of flour. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour but you can choose any all-purpose flour that you may prefer. Another thing to consider…
This crust has a distinctive almond flavor which is so delicious paired with the baked peaches. If you don’t care for the almond flavor, there’s an easy fix for that. Just switch out the extract by using vanilla instead.
I love the way this all comes together in one bowl with no mixer required. Just a fork and your hands. It’s all transferred to your 10-inch tart pan where you’ll use your hands to smooth it out to cover the bottom and then up the sides to line up with the edge of the pan.
As I mentioned, I use a 10-inch tart pan for this recipe. If you don’t have that specific size tart pan, you could use a slightly larger or smaller one with good results. Just make the appropriate adjustment in your baking time. And if you don’t have a tart pan at all, this will work in a pie plate …you just won’t have the impressive fluted edge on your creation. But it will still be delicious!
There is no blind-baking required on this. Gotta love that. The sliced peaches are arranged in an overlapping concentric circle over the dough. As you can see here, there’s no need to peel the peaches. We prefer the rustic look and added texture that’s achieved by leaving the skin on.
The final step is to prepare the sugary, salty, buttery crumble. Once again, it’s all mixed up in one bowl with your hands. If you are making this gluten-free, be sure to use your Bob’s Red Mill Gluten Free 1 to 1 Baking Flour here, too.
The crumble is then showered over the top of the peach slices. It will seem as though there’s an overload of topping but trust me on this …it will be okay.
After a brief stint in a hot oven, that excessive shower of snowy topping will turn into shiny thick bubbles of goodness enveloping the slightly charred fruit slices.
Be sure to give your tart ample time to cool on a wire rack before removing the sides of the tart pan. Of course, this is amazing served while still slightly warm. Perhaps with a scoop of vanilla ice cream? Or a dab of freshly whipped cream? You decide.
gluten-free (or not) peach tart
Adapted from a recipe by Amanda Hesser of FOOD52
You choose whether this should be gluten-free or not by using your flour of choice. Just be sure to use those delicious end-of-season peaches.
- 1 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour (262 grams) (or regular all-purpose flour)
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/4 cup neutral vegetable oil
- 1/4 cup olive oil
- 2 tablespoons whole milk
- 1 teaspoon pure almond extract (or pure vanilla extract)
- 3 large peaches, pitted & cut into 1/2"-slices (about 25 ounces)
- 3/4 cup granulated sugar
- 2 tablespoons Bob's Red Mill Gluten Free 1 to 1 Baking Flour (or regular all-purpose flour)
- 1/4 teaspoon kosher salt
- 2 tablespoons very cold unsalted butter
Preheat the oven to 425°F.
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 overwork it. Then, transfer the dough to a 10-inch tart pan (you can use a slightly smaller or larger 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 an 1/ 8-inch thick all around; trim and discard excess dough.
Starting on the outside, arrange the peach slices overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly.
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.
Sprinkle the pebbly butter mixture over top of the peaches (it will seem like a lot). Bake for 40 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a wire rack. Serve warm or room temperature, preferably with generous dollops of whipped cream or scoops of vanilla ice cream.
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