SNACKS

created by leah wildman & lauren wilton, with love.
apple, peach, watermelon, blueberries.

like amanda hesser of food52 says, every good cook needs a good dessert recipe in their repetoire. i am not, by any means, a pastry chef but this recipe is so easy that even the drug-addled monkey in my culinary school baking class two years ago could make it stoned out of his mind, if he ever bothered to show up to class.

i know, i know. peaches won’t be in season for another few months, but i just couldn’t resist.

i think her recipe for a simple peach tart is not only good, it’s great! and i think you’ll think so too.

amanda hesser’s simple as (peach) pie

1.5c + 2T a/p flour
0.75t kosher salt
0.75c + 1t sugar
0.25c canola oil (veg oil works here too)
0.25c mild olive oil
2T whole milk (don’t skimp on the fat!)
0.5t almond extract
2T cold, unsalted butter
5 small, ripe, beautiful peaches 

preheat oven to 425f. stir 1.5 cups flour, 0.5t salt, 1t sugar. in another bowl, whisk oils, milk, almond extract. mix the two bowls together (don’t overwork it!). transfer to an 11 inch tart pan (or a few little tiny pans for cute little tartlets) and pat to cover the bottom + sides. trim + discard excess.

combine 0.75c sugar, 2T flour, 0.25t salt + butter (if your peaches are especially juicy, add an extra T. flour). pinch with fingers until butter is incomporated & mix is crumbly.

arrange peaches in a concentric circle (if you’re a little OCD like us) or however you like. sprinkle pebbly mixture overtop. bake for 35-45m, or until shiny & pretty and the crust is nicely browned. cool on a rack, then serve room temperature or warm with giant dollops of whipped cream (we add a little vanilla extract to ours!) for those you love.

instructions condensed by myself, lauren wilton esq, but to view the original, NOT condensed recipe, click here.

apple, peach, watermelon, blueberries.

like amanda hesser of food52 says, every good cook needs a good dessert recipe in their repetoire. i am not, by any means, a pastry chef but this recipe is so easy that even the drug-addled monkey in my culinary school baking class two years ago could make it stoned out of his mind, if he ever bothered to show up to class.

i know, i know. peaches won’t be in season for another few months, but i just couldn’t resist.

i think her recipe for a simple peach tart is not only good, it’s great! and i think you’ll think so too.

amanda hesser’s simple as (peach) pie

1.5c + 2T a/p flour
0.75t kosher salt
0.75c + 1t sugar
0.25c canola oil (veg oil works here too)
0.25c mild olive oil
2T whole milk (don’t skimp on the fat!)
0.5t almond extract
2T cold, unsalted butter
5 small, ripe, beautiful peaches

preheat oven to 425f. stir 1.5 cups flour, 0.5t salt, 1t sugar. in another bowl, whisk oils, milk, almond extract. mix the two bowls together (don’t overwork it!). transfer to an 11 inch tart pan (or a few little tiny pans for cute little tartlets) and pat to cover the bottom + sides. trim + discard excess.

combine 0.75c sugar, 2T flour, 0.25t salt + butter (if your peaches are especially juicy, add an extra T. flour). pinch with fingers until butter is incomporated & mix is crumbly.

arrange peaches in a concentric circle (if you’re a little OCD like us) or however you like. sprinkle pebbly mixture overtop. bake for 35-45m, or until shiny & pretty and the crust is nicely browned. cool on a rack, then serve room temperature or warm with giant dollops of whipped cream (we add a little vanilla extract to ours!) for those you love.

instructions condensed by myself, lauren wilton esq, but to view the original, NOT condensed recipe, click here.

(via squaremeal)

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