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gluten-free (or not) peach tart

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.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 10-inch tart
Author Rosemary Stelmach

Ingredients

Peach Tart

  • 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)

Crumb Topping

  • 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

Instructions

Peach Tart

  1. Preheat the oven to 425°F.

  2. 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.

  3. 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.

Crumb Topping

  1. 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.

  2. 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.