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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
- 6 tablespoons Unsalted butter (chilled and diced)
- 3/4 cup Sliced almonds
- 3/4 cup All-purpose flour
- 6 tablespoons Granulated sugar
- 1 Egg yolk (beaten)
- 1/4 teaspoon Vanilla extract
- 2 tablespoons Peach preserves
- 6 tablespoons Almonds
- 1 1/2 pounds Ripe, not mushy, peaches peeled and sliced
- 3 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter, diced
- 1 pint Vanilla ice cream (optional, but highly recommended!)
- Butter a 9 inch tart pan with a removable bottom (I used a spring form pan and it worked just as well)
- Coarsely grind almonds in food processor, add flour and sugar and process until nuts are finely ground
- Add butter and pulse until combined
- Pour egg yolk and vanilla and mix until large clumps are formed
- Press dough evenly onto bottom and cover and freeze for 30 minutes
- 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.
- Spread preserves evenly over bottom once crust has cooled for 5 minutes.
- Coarsely chop 4 tablespoons of the almonds and sprinkle across bottom of tart
- Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar and then lemon zest
- Dot with butter and sprinkle remaining 2 tablespoons almonds over top
- Bake until peaches are tender, about 35 minutes.
- Tart is best served warm or room temperature (my preference is warm) with ice cream, if desired.