Summer isn’t over. And I don’t appreciate everyone talking about summer like it’s gone. We still have technically 17ish days left, so let’s just soak it up, k?
Fresh peaches, corn, and tomatoes are still being sold at the grocery store, so let’s make the most of the end-of-summer produce. The cold weather will be here soon enough, and then it’ll be time for apple and pumpkin everything. Until then, I have a few end-of-summer recipes to share with y’all still.
This Peach Tart recipe is adapted from Amanda Hesser of Food52. It’s as much of a hit at dinner parties as it is on a casual Tuesday night. There’s an almond shortbread-like crust topped with baked peaches that just melt in your mouth thanks to the high heat and sugar crumble on top. It’s one of my absolute favorite summer desserts, and I love that I can make it quickly with little fuss.
Some more reasons I love this peach tart:
- The ingredient list is super basic. You’re really only looking at needing some seriously delicious summer peaches.
- The dough for the crust comes together in a bowl. No special equipment or mixer needed. I prefer to use my fingers.
- You don’t need to do any blind baking of the crust. It bakes with the peaches all together.
- As Amanda Hesser says, this is a great recipe to make when you’re in another kitchen and don’t have your own stuff — like a tart pan. You can use a round cake pan, square cake pan…whatever you have on hand.
Some changes I’ve made to the OG recipe:
I first fell in love with this tart when my mother-in-law made this for me many years ago. When I was on a total elimination diet when I nursed Connor, she’d make this with lots of modifications (along with a Dairy Free Chocolate Cake similar to this one), and it was still delicious even with a lot of changes. Over the years I’ve continued to make some modifications, landing on just a couple of changes below:
- I decreased the sugar. I find that with really ripe fruit, you don’t need all that sugar. Baked peaches already have so much natural sugar, so I’ve decreased the sugar by 1/4 cup.
- I substituted coconut oil for the vegetable oil. I absolutely love the subtle aroma of unrefined coconut oil, and it’s the (slightly) healthier option. The subtle flavor works really nice with the peaches and almond extract.
Coconut oil, I love you.
Do you have a big jar of coconut oil you don’t know what to do with? Check out these Healthy Baked Coconut Shrimp or these Healthy Almond Butter Cups (think: Reese’s peanut butter cups but not processed!), or this to-die-for No Bake Chocolate Raspberry Tart. I use coconut oil a decent amount. While the health effects are debatable (after all, it’s still 100% fat), the subtle coconut flavor is a nice addition to a lot of meals you otherwise would have used vegetable or canola oils for.
Let’s wrap up the summer right!
Easy Summer Peach Tart
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 3/4 teaspoon kosher salt
- 1/2 cup plus 1 teaspoon sugar, divided
- 1/4 cup coconut oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold unsalted butter
- 3 small ripe peaches pitted and cut in 1/2″ slices
- Preheat the oven to 425 degrees F.
- In a bowl, combine 1 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon of sugar. In a small bowl, whisk the coconut oil, olive oil, whole milk, and almond extract together. Pour into the dry mixture and use your fingers to combine. Spread the dough into all the crevices of a tart pan until there are no holes.
- In another bowl, combine 1/2 cup sugar, 2 Tablespoons flour, 1/4 teaspoon salt, and the butter. Using your fingers, pinch the ingredients together until dry ingredients become crumbly.
- Starting on the outside, arrange your peach slices in concentric circles. You want the peaches to get snuggly because they'll shrink as the bake. Sprinkle the crumbly mixture on top and bake for 35-45 minutes or until bubbly. Cool on a rack. Serve warm or at room temperature.