Peach and Almond Tart

For the Crust

• • 1/2 cup powdered sugar
• • 1/4 cup blanched slivered almonds
• • 1/4 teaspoon salt
• • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
• • 1 large egg yolk
• • 1 1/4 cups all purpose flour

For the Almond Filling

• • 2/3 cup blanched slivered almonds
• • 1 tablespoon all purpose flour
• • 7 tablespoons sugar
• • 6 tablespoons (3/4 stick) unsalted butter, room temperature
• • 1 large egg
• • 1/2 teaspoon almond extract
• • 1 teaspoon pure vanilla extract
• • 4 large firm, ripe peaches, peeled, halved and pitted
• • Powdered sugar (optional)

1. To make the crust: Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour.
2. Pulls until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
3. To make the almond filling: Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg, almond and vanilla extracts. Transfer filling to medium bowl. Cover and chill at least 2 hours and up to 2 days.
4. Position rack in center of oven and preheat to 375°F.
5. Roll out chilled dough on a floured sheet of parchment paper to 12-inch round. Using paper as an aid, turn out the dough into 9-inch-diameter tart pan with removable bottom.
6. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust for 10 minutes.
7. Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes.
8. Remove foil and beans. Bake crust until sides are golden and bottom is set, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
9. Spread almond filling evenly in crust. Cut each half of the peaches crosswise into thin slices, and arrange on top of the filling in any pattern you like.
10. Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan.
11. Let stand at room temperature. Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
12. This tart can be made also with walnuts, hazelnuts or pecans and it will be equally delicious with apricots, apples and of course with pears like it is in the original recipe.