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1
Preheat the oven to 425. In a large bowl, combine the 1 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon sugar, 2 teaspoons ground star anise and the cinnamon and ginger
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2
Whisk the oils, milk and vanilla together in a small bowl and pour into the flour mixture. Mix gently until the dry mixture is damp, but overworked.
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3
Sprinkle 3/4 of the mixture on the bottom of a tart pan with a removable base. Press firmly until it is even and spread to the sides of the pan. Sprinkle the remaining 1/4 of the dough around the edges and press it up the sides and into the bottom layer so you have a full, even tart crust. No blind baking!
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4
In a medium bowl, mix 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the remaining teaspoon of ground star anise. Cut the butter into smaller pieces and add to the bowl, using your fingers to butter until crumbly.
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5
In a separate bowl, combine the miso, mirin and brown sugar and mix with a fork until the brown sugar is no longer clumpy and the mixture is smooth.
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6
Cover the peaches with the crumble and use ALL of it. Bake for 35 minutes. You'll know it's done when the tart is bubbling and the crust is browned. Cool completely before removing from pan or slicing. Serve warm ideally, but also great at room temperature.
