There are two things that make this sweltering heat worth it: Arkansas peaches and Arkansas tomatoes.
This simple tart showcases summer peaches at their finest.
Don't let the word tart scare you off. This recipe is easy to make. If you don't have a tart pan, that's OK. Use your favorite pie plate or cake pan.
Peach Tart
1 1/2 cups PLUS 2 to 3 tablespoons all-purpose flour, divided use
1/2 teaspoon kosher salt
3/4 cup PLUS 1 teaspoon sugar, divided use
1/4 cup vegetable oil
1/4 cup olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold butter, cut into small pieces
3 to 5 ripe peaches
Heat oven to 425 degrees.
In a mixing bowl, stir together 1 1/2 cups of the flour, 1/2 teaspoon salt and 1 teaspoon sugar.
In a small bowl, whisk together the oils, milk and almond extract. Add oil mixture to flour mixture and stir with a fork until flour is just moistened. Pour mixture into an 8- to 11-inch tart pan (or pie plate) and use your fingers to pat dough evenly in the pan. If using a smaller pan, pat the dough up the sides.
In the same bowl used to mix the crust, combine the remaining 3/4 cup sugar, 2 tablespoons flour and the butter. (If the peaches are very juicy use 3 tablespoons of flour.) Using your fingers, rub the butter into the sugar mixture until it has the texture of coarse, wet sand with a few larger bits of butter remaining.
Cut peaches in half, discard pit, and cut each peach into 12 to 16 slices. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; reserving the smaller pieces for the center. Repeat pattern in the center using the slices. Sprinkle the sugar-flour-butter mixture over the peaches.
Bake 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 room temperature.
Makes 8 to 12 servings.
Recipe adapted from Food52.com
Food on 08/10/2016