So, you want to make a seasonal, fruit-forward, impressive dessert that’s not too difficult and won’t take too much time because you have the Olympics to watch?
Admitting it is the first step.
On any other day, I’d say this:
via funnyordie.com
(You thought I was going to include a PhelpsFace picture. YOU DON’T KNOW ME.)
I happen to have the perfect dessert for you: a peach tart from Food 52.
It’s seasonal! Peaches are perfect right now. Summertime is peach time. You can find sweet, juicy peaches in every farmers market and grocery store.
It’s fruit-forward! This dessert highlights the beautiful summer peach. There’s so much fruit that this tart almost feels healthy. Almost.
It’s impressive, but not too difficult! This is a relatively simple dessert. Fewer than 10 ingredients, most of which you should already have in your pantry/fridge. From start to finish, this took me 2 hours. Peel & slice the peaches. Make the dough. Assemble. Bake. And I love a tart because the crimped edges feel fancy. If you don’t have a tart pan, I highly recommend that you invest in one.
You have Olympics to watch! Me too. I’ve become as obsessed with archery and the Greek men’s water polo (hubba hubba) as I have been with Phelps & Ledecky, Kerri Walsh Jennings and the Final Five. (The Final Five is a name which sounds both sweet and post-apocalyptic at the same time. Impressive!)
Well, for your Olympics viewing, you need this dessert. It looks like a gold medal, right? I mean, a gold medal with a bunch of sweet, juicy canary yellow diamonds in them. Canary yellow diamonds that you can eat. Canary yellow diamonds that you can cover in whipped cream.
Go big or go home.
USA! USA! USA!
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Peach Tart from Food 52
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 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 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 over work it. Then, transfer the dough to an 11-inch tart pan (you can 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 excess 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 begin 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.
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