Petaluma Peach Tart

Almond Tart Crust

• 3/4 cup butter, softened
• 3/4 cup flour
• 1 cup almond meal plus 2 tablespoons for tossing with the peaches
• 1 tablespoon almond extract
• pinch of salt

Peaches and Topping

• 4 or 5 large freestone peaches (I used Fay Elberta)
• 8 tablespoons butter, softened
• 4 tablespoons sugar
• 2 egg yolks
• 1 cup pistachios, shelled
• 1 tablespoon lemon zest
• 1 tablespoon grated ginger

1. Mix all the crust ingredients. Press the mixture up the sides and over the bottom of the tart pan. Bake in a 350 degree oven for 10 minutes. Remove and cool a bit. I used a tart pan with a removable bottom. Blind baking makes the crust easier to fill.
2. Peel and slice the peaches into thick slices. I always use "freestone" peaches because they can easily be freed from the pit. "Cling" peaches really cling to the pit which can be really messy. (this I know from experience!) Put the peach slices in a colander and let drain for about 30 minutes. Then if you like a more dense filling, toss the peaches in a couple tablespoons of almond meal/flour.
3. Arrange the peaches in a circle around and spiraling until the entire surface is filled with peach slices.
4. To make the topping mix the butter, sugar, egg yolks, pistachios lemon zest and grated ginger together. Keep blending the mixture (I use my hands) until all the butter in incorporated.
5. Evenly spread the topping over all the peaches. Bake in a 350 degree oven for about 45 minutes. The bottom crust will absorb a little peach juice.The topping will become custard like. If you like,serve with whipped cream(but not necessary).