Winter Peach Tart - An Adaptation Of Amanda Hesser'S Peach Tart

• 1 1/2 cups Flour
• 3/4 teaspoon Kosher Salt
• 3/4 cup Sugar
• 1 teaspoon Sugar
• 1 tablespoon instant tapioca
• 1/4 cup canola oil
• 1/4 cup olive oil
• 2 tablespoons whole milk
• 1/2 teaspoon almond extract
• 2 tablespoons cold unsalted butter
• 36 ounces unsweetened frozen peaches - thawed*
• 1 tablespoon dark brown sugar
• 1 tablespoon good balsamic vinegar

1. Heat the oven to 425 degrees.
2. In a small bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.
3. In a another small bowl, whisk together the oils, milk and almond extract.
4. Pour the liquid into the flour mixture and mix gently with a fork, just enough to create a crumbly consistency.
5. Press into an 11" tart pan
6. Drain any excess liquid from the thawed peaches and gently combine with the tapioca and brown sugar.
7. If you are lucky enough to have peach slices that held together, lay as many as possible in overlapping concentric circles in the tart pan, The rest can be evenly piled in the middle
8. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, the butter and the balsamic vinegar. Using your fingers, pinch the butter into the dry ingredients until crumbly.
9. Sprinkle the topping evenly over the tart.
10. Bake for 35 - 40 minutes. (It's not a bad idea to place the tart pan on a cookie sheet in case of overflow) Cool on rack
11. Serve warm with whipped cream or vanilla ice cream
12. * I used 2 12 oz. bags and think at least one more is needed

flour, kosher salt, sugar, sugar, tapioca, canola oil, olive oil, milk, almond, cold unsalted butter, peaches, brown sugar, balsamic vinegar

Taken from food52.com/recipes/81152-winter-peach-tart-an-adaptation-of-amanda-hesser-s-peach-tart (may not work)