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1
For the pate sucree, using a pastry blender, cut butter into flour until it resembles course corn meal, with pieces of pea sized butter.
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2
Add egg yolk into heavy cream and incorporate well.
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3
Add wet to dry and combined till it comes into a ball.
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4
Don't overwork the dough.
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5
(Can also be done with food processer) Wrap dough in tightly in plastic wrap and refrigerate for atleast 1 hour.
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6
( Up to two days)
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7
For the filling, finely ground almonds.
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8
Add flour and sugar.
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Add softened butter and egg to get a smooth paste.
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Stir in almond extract and refrigerate till ready to use.
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11
Preheat oven to 350F.
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12
Roll out pate sucree and place into a 9 inch tart pan.
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13
Poke a few holes into the bottom and sides with the tines of a fork.Line with foil and place some sort of weight to hold down the crust( I used pie beads.
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14
You can use baked beans) Bake for 15-20min, until the edges start to brown and bottom is almost set.
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15
Cool crust on a cooling rack.
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Meanwhile, slice peeled peaches to 1/4 inch think slices.
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Spread filling into crust and fan peaches out however you like.
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Top peaches with dots of butter hear and there.
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Not too much.
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Sprinkle with sugar.
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Bake tart in oven for 45-55 minutes , or until a toothpick inserted comes out clean.
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Cool completely on a cooling rack.
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Share and enjoy!
