Mahlab Palisade Peach Tart

The Elegant Economist

This peach tart is made with juicy Palisade peaches and a crust made of mahlab and cardamom.

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Prep Time 20

Cook Time 45

Course Brunch, Dessert

Cuisine American, Arabic, British, Middle Eastern

Keyword mahlab, olive oil crust, palisade peach, palisade peaches, peach, peach pie, peach tart, peaches, pie crust, stone fruit, summer pie, summer tart

Ingredients

For the Crust:

1½ cups all purpose flour
2 tsp mahlab
½ tsp fine sea salt
½ tsp ground cardamom
1 tsp granulated sugar
¼ cup neutral oil (like safflower, sunflower, or organic canola)
¼ cup olive oil
2 Tbsp milk (I used almond)

For the Pie Filling:

3 medium peaches, pitted and sliced into half moons
¾ cup granulated sugar (156g)
3 Tbsp all-purpose flour
¼ tsp fine sea salt
1 tsp mahlab
2 Tbsp butter (or vegan butter)

Instructions

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.)