-
1
Preheat the oven to 400F.
-
2
For the Almond Tart Shell: combine all tart ingredients in a stand mixer and mix with the paddle attachment until the it resembles small peas or corn meal.
-
3
Dump the dough into an 8-in round or 13 X 3.5-in rectangular tart shell pan, pressing dough into bottom and up sides with your fingers to form a nice crust.
-
4
Bake for about 35 minutes or until the shell turns a light golden brown.
-
5
Set aside to cool before filling.
-
6
Meanwhile, in a large bowl, gently toss peach slices with flour, sugar, and salt.
-
7
In another bowl, cream together cream cheese, sugar, egg and orange zest.
-
8
Spread, very carefully, in a thin layer over the tart shell.
-
9
Arrange the fruit and its mixture either in rows on top of the pastry or, for a more rustic look, pile it on top and then spread it out with your hands until even.
-
10
Bake, loosely tented with foil, until fruit has softened for about 20 minutes depending on your oven so check it regularly from 10 minutes on.
-
11
Remove from oven.
-
12
Brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute just long enough to get a nice caramelized glaze but not long enough to burn.
-
13
Remove from oven and sprinkle with sliced almonds.
-
14
Let cool to room temperature.
-
15
Cut into pieces and enjoy!
