That afternoon my heart and soul was filled as I sat talking, listening, laughing, getting teary eyed, and eating slices of peach tart with my mom. I was reminded once again of God's goodness and the incredible gift it is to have such an amazing mama.
1 1/2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
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 the oils, milk, and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to moisten; do not over work the dough.
Transfer the dough to an 9-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. Trim and discard excess dough.
In a bowl, combine 3/4 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt, and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly or until it resembles granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly sugar/butter mixture over the top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny and thick bubbles begin enveloping the fruit and the crust is slightly brown. Tent with foil if tart begins to brown too quickly. Cool on rack. Serve warm or room temperature with generous dollops of whipped cream.
Recipe from Food 52 Amanda Hesser