Peach and Mahlab Tart
A summer stone-fruit tart with an olive oil crust scented with mahlab and cardamom, served hot with ice cream or at room temperature with cardamom whipped cream. Adapted from Food 52's peach tart recipe.
Ingredients
| 1 1/2 cups | 360 ml | all purpose flour (for the crust) |
| 2 tsp | 10 ml | mahlab (for the crust) |
| 1/2 tsp | 2.5 ml | fine sea salt (for the crust) |
| 1/2 tsp | 2.5 ml | ground cardamom (for the crust) |
| 1 tsp | 5 ml | granulated sugar (for the crust) |
| 1/4 cup | 60 ml | neutral oil (like safflower, sunflower, or organic canola) |
| 1/4 cup | 60 ml | olive oil |
| 2 Tbsp | 30 ml | milk (author used almond) |
| 3 | medium peaches, pitted and sliced into half moons (for the filling) | |
| 3/4 cup (156g) | granulated sugar (for the filling) | |
| 3 Tbsp | 45 ml | all-purpose flour (for the filling) |
| 1/4 tsp | 1.3 ml | fine sea salt (for the filling) |
| 1 tsp | 5 ml | mahlab (for the filling) |
| 2 Tbsp | 30 ml | butter (or vegan butter, for the filling) |
Instructions
Prep Time: 20 mins. Cook Time: 45 mins. Course: Brunch, Dessert. Cuisine: American, Arabic, British, Middle Eastern. Author: The Elegant Economist.
- Preheat the oven to 425°F / 220°C.
- In a bowl, mix together the flour, mahlab, salt, cardamom, and sugar. In a small separate bowl mix together your oils and milk, stir to combine. Mix into the flour mixture, and combine with your hands until it forms large crumbles. Pour into an 11" (28cm) tart tin and press into the sides to form your crust.
- Place your peach slices into a circle in the tart crust. Mix together sugar, flour, salt, mahlab, and butter in a bowl until it forms a sandy, crumbly mixture. Pour on top of your peaches – it may look like too much, but it will cook down.
- Place in the oven for 35 – 45 minutes, or until the pie crust is golden brown and the sugars have melded with the fruit and are bubbling. Remove from oven and serve hot with ice cream, or room temperature with cardamom whipped cream.
Notes: (Adapted from Food 52's peach tart recipe.)
Cardamom Whipped Cream
A simple whipped cream stabilised with powdered sugar and with a hint of cardamom. Prep Time: 5 mins. Serves 6. Equipment: Stand mixer or hand mixer with beater attachment. Ingredients: 1 cup heavy whipping cream (240g); 2 Tbsp powdered (icing) sugar; ½ tsp ground cardamom. Method: Whip your cream until soft peaks form. Add sugar and cardamom and beat to medium-firm peaks. Serve. Note: This will keep in the fridge for 2-3 days, you may need to re-whip if it deflates.