Peaches 'n Cream Tart in an Almond Cookie Shell

This tart consists of sliced peaches enveloped in a creamy egg yolk custard, all encased in a sweet, crumbly almond cookie tart shell.

Make the crust:

1/2 cup whole almonds, unroasted and unsalted
1/4 cup sugar
8 tablespoons butter, cut into cubes and chilled
1 cup flour
1/8 teaspoon salt
1 large egg yolk
2 tablespoons heavy cream

Equipment: 10 by 1 inch tart pan with a removable bottom

In a food processor, whirl the almonds with the sugar until coarsely ground. Add the butter, pulse until the butter is incorporated. Add the flour and salt, pulse until the butter pieces are no larger than small peas. Add the cream and yolks, pulse just until incorporated.

Turn the dough onto a piece of parchment paper and flatten gently into a disk. Wrap the parchment around the disk and refrigerate for 10-15 minutes or until firm. Meanwhile, preheat the oven to 425 F.

Remove dough from the refrigerator and roll onto a lightly floured surface until the dough is approximately 11.5 inches in diameter. Gently lift the dough into the tart pan, pressing it into the pan and up the edges so there is a 1/2 inch overhang. (If the dough tears while you’re transferring it into the pan, simply patch with dough scraps.) Freeze the dough in the pan for 10 minutes. This will help the dough keep its shape during baking.

Transfer the frozen shell into the preheated oven and bake for 10 minutes. If air bubbles form during baking, prick them with a fork. Remove the crust from the oven and allow to cool slightly.

Prepare the Tart:

3 tablespoons peach or apricot preserves
4-5 fresh, firm-ripe peaches (peeled* and sliced)
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
2 large egg yolks
1/2 cup heavy cream
1/2 cup sour cream
1/2 teaspoon pure vanilla extract

Preheat the oven to 400 F.

Melt the preserves on high heat for 15 seconds in the microwave and strain into a small dish. Brush preserves onto the bottom and up the sides of the partially baked tart shell. (The preserves will protect the shell from getting soggy as the peach slices exude their juices during baking in the next step.)

Arrange the peach slices in overlapping circles in the tart shell. Sprinkle the sugar and cinnamon over the peaches, then transfer the tart to the oven. (If your tart crust is getting very brown around the edge, you may want to use a protective crust cover–available at baking and kitchen supply stores–to keep the crust from burning. You can also make a foil ring out of aluminum foil.) Bake for 15 minutes or until the peaches have exuded their juices and are tender.

While the peaches are baking, prepare the custard by combining the egg yolks, cream, sour cream and vanilla in a small bowl. Whisk gently until smooth.

Remove the tart from the oven and pour the custard mixture over the cooked peaches. Return the tart to the oven (still protecting the crust edge with a protective ring) and bake for an additional 15-20 minutes, or until the custard is golden on top.

Remove from oven and allow to cool in the tart pan. Serve warm or at room temperature.

*To peel peaches, drop them into boiling water for 15 seconds, then rinse under cold water. The skin should slip off easily.