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1
For crust:.
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2
Blend flour, sugar, and salt in processor.
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3
Using on/off turns, cut in butter until pea-size pieces form.
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4
With machine running, add enough ice water by tablespoonfuls to form moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; refrigerate 1 hour.
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7
Roll out dough on lightly floured surface to 12-inch round.
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8
Transfer to 9-inch diamter tart pan with removable bottom.
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9
Trim overhang to 1 inch.
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10
Fold overhang in and press to form double-thick sides.
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11
Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan.
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12
Pierce bottom of crust with fork.
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13
Refrigerate 1 hour.
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14
Preheat oven to 400F Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes.
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15
Can be made 1 day ahead - cool, wrap in plastic and store at room temperature.
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16
For filling:.
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17
Mix sugar, flour, and lemon peel in large bowl to blend.
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18
Add peaches and toss to coat.
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19
Pour into baked crust.
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20
Drizzle honey over peach mixture; dot with butter and sprinkle with almonds.
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21
Bake until peaches are tender and almonds are toasted, about 35 minutes.
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22
Brush fruit and almonds with peach preserves.
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23
Cool 15 minutes before serving.
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24
Can be made 6 hours ahead - store tart at room temperature.
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25
For mascarpone cream:.
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26
Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form.
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27
Slice tart and serve with dollops of mascarpone cream.
