Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 1/2 cups PLUS 2 to 3 Tbsp. all-purpose flour, divided use
• 1/2 tsp. kosher salt
• 3/4 cup PLUS 1 tsp. sugar, divided use
• 1/4 cup vegetable oil
• 2 Tbsp. whole milk
• 1/2 tsp. almond extract
• 2 Tbsp. cold butter, cut into small pieces
• 3 to 5 ripe peaches

Directions

1. Heat oven to 425 degrees.

2. In a mixing bowl, stir together 1 1/2 cups of the flour, 1/2 tsp. salt and 1 tsp. sugar.

3. In a small bowl, whisk together the oils, milk and almond extract. Add oil mixture to flour mixture and stir with a fork until four is just moistened. Pour mixture into an 8 to 11-inch tart pan (or pie plate) and use your fingers to pat dough evenly in the pan, if using a smaller pan, pat the dough up the sides.

4. In the same bowl used to mix the crust, combine the remaining 3/4 cup sugar, 2 Tbsp. flour and the butter. (If the peaches are very juicy use 3 Tbsp. of flour.) Using your fingers, rub the butter into the sugar mixture until it has the texture of coarse wet sand with a few larger bits of butter remaining.

5. Cut peaches in half, discard pit, and cut each peach into 12 to 16 slices. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; reserving the smaller pieces for the center using the slices. Sprinkle the sugar, flour butter mixture over the peaches.

6. Bake 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.

Email to a friend | Print this recipe | Back