Author Notes
Recipe from Betty Rosbottom's Big Book of Backyard Cooking. A household favorite, I make this at least once a summer and it is a hit with every crowd! —Gabriella
Ingredients
- Almond Crust
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6 tablespoons
Unsalted butter (chilled and diced)
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3/4 cup
Sliced almonds
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3/4 cup
All-purpose flour
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6 tablespoons
Granulated sugar
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1
Egg yolk (beaten)
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1/4 teaspoon
Vanilla extract
- Peach Filling
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2 tablespoons
Peach preserves
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6 tablespoons
Almonds
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1 1/2 pounds
Ripe, not mushy, peaches peeled and sliced
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3 tablespoons
Granulated sugar
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2 tablespoons
Unsalted butter, diced
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1 pint
Vanilla ice cream (optional, but highly recommended!)
Directions
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Butter a 9 inch tart pan with a removable bottom (I used a spring form pan and it worked just as well)
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Coarsely grind almonds in food processor, add flour and sugar and process until nuts are finely ground
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Add butter and pulse until combined
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Pour egg yolk and vanilla and mix until large clumps are formed
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Press dough evenly onto bottom and cover and freeze for 30 minutes
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Bake at 375 degrees until golden brown about 15- 20 minutes and pierce bottom with a fork if crust bubbles. Remove from oven and cool crust 5- 10 minutes.
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Spread preserves evenly over bottom once crust has cooled for 5 minutes.
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Coarsely chop 4 tablespoons of the almonds and sprinkle across bottom of tart
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Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar and then lemon zest
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Dot with butter and sprinkle remaining 2 tablespoons almonds over top
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Bake until peaches are tender, about 35 minutes.
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Tart is best served warm or room temperature (my preference is warm) with ice cream, if desired.
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