We are knee-deep in peaches right now and as much as I think there is absolutely nothing better than biting into a perfectly ripe, juicy, flavourful peach – so juicy that you have to wipe off the juices that drip down your chin after each bite – sometimes I just want to enjoy them differently. Too much of a good thing tends to make my fingers itch, and that is when I turn them into a gorgeous peach tart!
The recipe for this tart by Amanda Hesser is such a gem. I have made it many, many times since I first read it in her book, Cooking for Mr. Latte. In the colder months, I adorn the tart with thinly sliced apples or pears; in the warmer months, berries and stone fruit get their turn to shine. I have even filled the baked crust with a chocolate avocado mousse and called it a chocolate ganache tart – and no one knew it was practically health food ;)
This tart crust is one that I always fall back on when I need to whip up a sweet treat in no time. Don’t expect it to come out tasting like a typical buttery French tart crust you get from patisseries; the fat from this recipe comes from a mixture of vegetable and olive oil. This bordering-on-salty crust is of a different genre yet it is no less delicious. You can definitely rely on this recipe for a super quick homemade tart that will always turn out well. I can’t even begin to count how much time I have saved by not having to cut cubes of butter into flour when making tart crusts since I discovered this recipe.
As a final note, it is important to know that leftovers make for an extra fine breakfast the next day. It is worth stashing away a slice for that purpose.