Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
FOR THE PASTRY
1 ½cflour
½tspsalt
1tspsugar
½cupoil
2tbspmilk
½tspalmond extract
FOR THE CRUMBLE TOPPING
¾csugar
3tbsflour
1tspginger
Pinchof salt
2tbsbutter
4-5ripe peaches
Instructions
Preheat the oven to 424 degrees
MAKE THE PASTRY
In a medium bowl stir together the flour, sugar, and salt. Make a well in the center of the mixture and pour into it the oil, milk, and almond extract. Use a fork to stir it together until it holds together. Pour it into an 11” tart pam. Use the flat of your hand to press it into the pan evenly and up the sides.
MAKE THE CRUMBLE TOPPING
Combine the sugar, flour, salt, ginger, and butter in a bowl. Cut the butter into small pieces and add to the mixture. Use your fingers to break the butter into the dry ingredients, continuing until it is like pebbly sand.
ASSEMBLE THE TART
Peel the peaches and slice them into thick slices, 6-8 slices per peach. Arrange the peach slices on top of the pastry, starting on the outside and circling them around. Make a small circle inside the first circle and finish with small pieces cut to fill the center.
Sprinkle the crumble topping all over the peaches.
Bake the tart for 35-40 minutes until the juices are bubbling and the crust is browned. Cool completely before serving.
Recipe Notes
Note: if your peaches are very juicy, add 1 tbsp corn starch to the topping