Heat oven to 425˚F. Set up ingredients needed, and separate them according to use (crust or topping).
MAKE THE CRUST
Place flour, salt and sugar in a mixing bowl, and stir well to mix thoroughly. In a separate bowl, mix together the oil, milk, and almond extract. Pour this mixture into the dry ingredients and combine gently with a fork. Mix just enough to dampen all the flour and bring the dough together. Don’t overwork it.
Using your fingers, pat the dough into a 10-inch tart pan, pushing it up the sides to meet the edge. It should be about ⅛ inch thick all around. Trim and discard any excess dough.
SLICE PEACHES AND ARRANGE IN UNBAKED CRUST
Don’t peel the peaches, but pit them, and cut them into half-inch wide slices. Arrange the peach slices, overlapping, in a concentric circle, beginning on the outside edges of the tart pan. Fill in the center in whatever pattern makes sense to you. The peaches should fit snugly.
MIX TOPPING AND THEN BAKE
Cut the cold butter into small pieces. In a bowl, combine sugar, flour, salt, and the butter. If the peaches are very juicy, add up to 1 Tbsp more flour. Using a fork or your fingers, cut the butter into the dry ingredients until it is crumbly, with a texture of fine granules and tiny pebbles.
Sprinkle the pebbly topping mixture over the top, even though it will seem like a lot! Bake about 40 minutes, until shiny thick bubbles surround the fruit, and the crust is slightly brown. Cool on a rack.
Excellent served warm or at room temperature, with whipped cream or ice cream.