Farmers Market Peach Tart
1 1/2cups all-purpose flour
¾ teaspoon kosher salt
¾ cup sugar
¼ cup vegetable or canola oil
¼ cup mild olive oil
2 tablespoons whole milk or heavy whipping cream
½ teaspoon vanilla extract
2 tablespoons cold, unsalted butter
3 to 4 ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Pre-heat the oven to 425 degrees. In a medium mixing bowl, stir together 1 1/4 cups flour, 1/2-teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently, just enough to dampen; do not over work. Transfer the dough to an 11-inch tart pan and use your hands to flatten out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge.
In a bowl, combine 3/4 cup sugar, 1 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers blend the butter into the dry ingredients until it makes a nice crumble.
Arrange your peaches by overlapping them from the outside in. The peaches should fit snugly without space. Sprinkle the pebbly butter mixture over top. Bake for 45 minutes, until tart is glistening and golden brown. Serve with vanilla ice cream.