Description
A stunning summer dessert featuring buttery pastry, rich almond cream, and fresh peach slices.
Ingredients
Pastry:
- 2 cups cake flour, sifted
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2–4 tbsp ice water
Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- Pinch of salt
- 1 large egg
- 1 cup almond flour
- 2 tbsp bourbon
- 2 tsp almond extract
- 1 tbsp + 1 tsp cake flour
- 4 ripe peaches, sliced
- 1/4 cup toasted sliced almonds
- Confectioners’ sugar for dusting
Instructions
- Make almond filling by processing all filling ingredients until smooth. Refrigerate 1 hour.
- For pastry, pulse flour, salt, and sugar. Add cold butter, pulse until crumbly. Add egg yolk and ice water gradually until dough forms. Chill 20 minutes.
- Roll pastry and line 10-inch tart pan. Chill 20 minutes.
- Blind bake at 375°F for 10 minutes with weights, then 10-15 minutes without. Cool and reduce oven to 350°F.
- Fill with almond mixture, top with peach slices. Bake 40 minutes until set.
- Cool completely, garnish with almonds and confectioners’ sugar.
Notes
Tart can be made 1 day ahead. Store covered at room temperature. Choose ripe but firm peaches for best results.
- Prep Time: 45 minutes (plus chilling time)
- Cook Time: 1 hour