Peach Tart with Almond Cream

4 large ripe peaches
2/3 cup blanched almonds
2 Tbs flour
7 tablespoons unsalted butter, at room temperature
1/2 cup plus 2 Tbs sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract

For the crust
1 1/4 cups flour
3/4 tsp salt
7 Tbs cold unsalted butter, cut in pieces
1 egg yolk
2 1/2-3 Tbs ice water


1. For the crust, sift the flour and salt into a bowl.

2. Add the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in the egg yolk and just enough water to bind the dough. Gather into a ball, wrap in wax paper, and refrigerate for at least 20 min.

3. Place a baking sheet int the oven and preheat to 400

4. On a lightly floured surface roll out the dough 1/8 inch thick. Transfer to a 10-inch tart pan. Trim the edge, prick the bottom and refrigerate.

6. Grind the almonds finely with the flour in a food processor, blender, or nut grinder. With an electric mixer, cream the butter and 1.2 cup of the sugar until light and fluffy. Gradually beat in the egg and yolk. Stir in the almonds and vanilla.( sometimes I add a little almond extract as well...about a 1/4 tsp) Spread in the pastry shell.

7. Skin and Halve the peaches and remove the pit. Cut crosswise in thin slices and arrange on top of the almond cream like the spokes of a wheel: keep the slices of each peach half together. Fan out by pressing down gently at a slight angle.

8Bake until the pastry begins to brown, 10-15 min. Lower the heat to 350 and continue baking until the almond cream sets, about 15 min. Ten min before the end of the cooking time, sprinkle with the remaining 2 Tbls of sugar.