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1
Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes.
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2
Transfer to a bowl and let cool completely.
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3
Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground.
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4
Add the butter and pulse until the mixture looks like coarse meal.
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5
Add 2 tablespoons ice water and pulse until the dough just comes together.
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6
Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes.
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7
Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
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8
Freeze until firm, about 10 minutes.
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9
Place the tart pan on a baking sheet.
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10
Line the crust with foil and fill with pie weights or dried beans.
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11
Bake until the edge of the crust is slightly golden, about 20 minutes.
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12
Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes.
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13
Transfer to a rack to cool completely.
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14
Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan.
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15
Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes.
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16
Remove the lemon zest; let the glaze cool.
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17
Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust.
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18
Arrange the sliced peaches on top of the filling in concentric circles.
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19
Brush with all but about 1 tablespoon of the glaze.
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20
Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds.
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21
Serve immediately or cover and refrigerate up to 4 hours.
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22
Photograph by Yunhee Kim
