Peach Tart

Preheat the oven to 425 degrees F (220 degrees C).

In a mixing bowl, stir together All-Purpose Flour (1 1/2 cups), Kosher Salt (1/2 tsp), and Granulated Sugar (1 tsp). Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the Vegetable Oil (4 Tbsp), Olive Oil (4 Tbsp), Whole Milk (2 Tbsp), and Almond Extract (1 tsp).

Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it.

Then, transfer the dough to a 10-inch tart pan (you can use a slightly smaller or larger one, if needed), 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. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough.

It should be about an 1/8-inch thick all around; trim and discard excess dough.

Starting on the outside, arrange the Peaches (3) slices overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly.

In a bowl, combine Granulated Sugar (3/4 cup), All-Purpose Flour (2 Tbsp), Kosher Salt (1/4 tsp), and Unsalted Butter (2 Tbsp). Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Sprinkle the pebbly butter mixture over top of the peaches (it will seem like a lot). Bake for 40 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a wire rack.

Serve warm or room temperature, preferably with generous dollops of whipped cream or scoops of vanilla ice cream.