Peach Tart

As we’re approaching mid-summer, it’s impossible to forget that we are also approaching prime peach season in July and August. We can’t resist the sweetness of a perfect peach, and as such, we want to provide you with our recipe for delicious peach tart.This recipe will make one 11-inch tart, enough for 8 servings.You will need:1 1/2 cups plus 2 tablespoons all-purpose flour3/4 teaspoon kosher sal3/4 cup plus 1 teaspoon sugar1/4 cup mild olive oil2 tablespoons whole milk1/2 teaspoon almond extract2 tablespoons cold, unsalted butter3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon sugar. Stirring enables the 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.Transfer this dough to an 11-inch tart pan (you could use a smaller 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 1/8-inch thick all around; trim and discard extra dough.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.Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly.Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begins enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream or vanilla ice cream.