Peach Tart

Peaches are quickly disappearing in New England.  Never fear as this tart dough would serve a multitude of fall and winter fruits including apples, pears, and plums. Next spring I plan to test out this tart with strawberries and, maybe, rhubarb

End of Summer Peach Tart
ever-so-slightly adapted from Food52
Yield: one 9-inch tart

1 1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup mild olive oil
2 tablespoons whole or 2% milk
1/2 teaspoon almond extract
2 tablespoons cold, salted butter (original recipe called for unsalted)
3 to 4 small ripe peaches, pitted and thickly sliced (about 1/2-inch thick)

Heat the oven to 425 degrees.

In a medium size bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.

In a small bowl (or in the measuring cup), whisk together the oils, milk and almond extract. Pour this liquid into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Transfer the dough to a 9-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan. Push the dough up the sides to meet the edge.

In the same bowl used to mix the dough (why dirty another dish?), combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, it should look like fine granules or tiny pebbles.

Arrange the peaches in an overlapping pattern over the dough.  The peaches should have a tight fit in the pan. Sprinkle all of the butter mixture over top. Bake for 35 to 45 minutes, until the fruit is bubbly and the crust is slightly brown. Cool on a rack. Serve warm or room temperature.