Easy Fresh Summer Fruit Tart
This is my new favorite recipe! I cannot believe how easily it comes together, and just how delicious it tastes. Anyone can make this, and I promise, you will get rave reviews when you serve it to your guests. You can use just about any fresh stone fruit you prefer, and I love adding fresh berries to this tart. My favorites are peaches or nectarines, strawberries, raspberries and blueberries. Served with a dollop of freshly whipped cream, you have a most impressive and yummy dessert! Enjoy!
Ingredients:
1 1/2 cups plus 2-3 tablespoons all purpose flour
3/4 teaspoon kosher salt
3/4 cup plus 1 teaspoon sugar ( I use 1/2 cup sugar in the topping)
1/4 cup mild olive oil ( I used 1/4 cup melted unsalted butter)
1/4 cup vegetable or canola oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 large ripe peaches, pitted and thickly sliced (about 1/2 inch) (peeled if you desire, but not necessary) OR one or two peaches and a variety of berries.
Method:
1) Heat oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.
In a small bowl, whisk together oils, milk and almond extract. Pour this mixture over the flour mixture and mix gently with a fork just enough to dampen. Do not overwork the dough. Dump crumbly mixture into your 11 inch tart pan (a pan a bit smaller will also work) and use your hands to press dough over bottom and up sides, about an inch. Dough will be about 1/8 inch thick.
2) In a bowl, combine 3/4 cup sugar, ( I used 1/2 cup) 2 tablespoons flour, (if fruit is very juicy, use an extra 1 tablespoon of flour) 1/4 teaspoon salt and the 2 tablespoons butter. Using your fingers, pinch the butter into the flour mixture until you have a crumbly sandy consistency.
3) Starting on the outside edge, arrange the peaches overlapping in a concentric circle over the pastry. Fill in center in any pattern you desire. Peaches will fit snugly if only using peaches. If adding berries, you won't need 3 peaches, only one or two will do. Fill in empty spaces with fresh berries. (I probably used 2 cups of mixed berries.) Sprinkle crumbly butter topping over fruit and bake for 35- 40 minutes, until shiny, thick bubbles appear around edge of pan and over the fruit and the crust is lightly browned. Cool on rack. Serve warm or room temperature with a nice dollop of lightly sweetened whipped cream, if desired.
Go, eat your food with gladness, and drink your wine with a joyful heart.....
Ecclesiastes 9:7
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