-
1
In a food processor, grind together the almonds and 2 tablespoons sugar until a fine meal forms. Add the flour and salt and pulse to mix, then add the cold butter cubes and pulse until well blended. With the machine running, add ice-cold water one tablespoon at a time, until dough clumps together. Collect dough together and sandwich between plastic wrap, flattening into a large (~ 10-inch round) and thin disc. Chill in the refrigerator for about 30 minutes.
-
2
Meanwhile, prepare peaches. Cut each peach in half (slicing through the crease down the side of the fruit), then twist the halves around the stone. One half should be easily released from the stone. Remove the stone from the other half (I find the tip of a knife helps to pry it out), and then carefully peel off the skin.
-
3
Remove almond dough from refrigerator and, keeping it sandwiched between the plastic, roll out until it is around 1/4-inch thick. Remove the top layer of the plastic wrap and then, using a 4-inch diameter round fluted biscuit cutter, cut out 8 circles of dough. (Note: The almond dough becomes very soft at room temperature, but don't worry! The trick to keeping the dough intact is to peel the plastic wrap off of the dough circles, instead of trying to lift the dough off of the plastic.)
-
4
Line each of eight 3-inch diameter ramekins with a circle of dough, then fit a peach half, cut side up, snugly on top.
-
5
Bake 15 minutes in at 375 F. Raise temperature to 400 F and sprinkle each peach with a 1/2 tablespoon slivered almonds and 1/2 teaspoon granulated sugar. Continue baking at 400 F for about 20 more minutes. These tarts are best enjoyed still slightly warm from the oven.
