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1
I prefer the old fashioned way of making a crust - in a bowl with a pastry cutter. But if you prefer to do this in a food processor or however you usually make a crust that is fine.
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2
Combine flour, almond flour and sugar in a bowl.
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3
Cut butter into small chunks and toss in with flour. Using a pastry cutter mix in the butter until you have pea size chunks.
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4
Begin incorporating ice water a tablespoon or so at a time until the dough comes together but is not too sticky.
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5
Depending on how warm your kitchen is and the consistency of the dough, you can either put it in the fridge for 5-10 minutes and allow it to cool a bit before moving on, or, if you don't need to just go ahead and move on to the next step.
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6
Break out your tart pan with removable sides and plop the dough in the middle. Take your hands and press the dough into the shape of the pan. Try to make the bottom as even as possible. There will be excess dough - just trim it off. Place the tart pan into the freezer for about 30 minutes.
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7
Preheat oven to 350 degrees. Remove tart shell from the freezer and lay either parchment or foil over the shell and fill with pie weights (I just use dried beans). Back the shell for 15 minutes with the weights, then remove the weights and bake it for another 20 minutes until the tart shell is golden.
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8
Set aside shell until filling is ready.
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9
Pour the half an half, honey and salt into a saucepan over medium heat until it begins to simmer. Stir periodically.
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10
While the half and half mixture is heating up, whisk together egg yolks, corn starch and sugar until light in color and frothy.
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11
Once the half and half mixture begins to simmer, take a ladle and start adding it to the egg yolk mixture. Whisk the egg yolks constantly as you do so. Add 2-3 ladles of hot liquid and then pour all of it back into the sauce pan and continue to stir constantly until it simmers again. This will happen very quickly! The mixture should be thick and creamy.
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12
Take saucepan off the stove and stir in butter and almond flavoring.
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13
Place a fine mesh sieve over another bowl and pour mixture through. It takes some time but you end up with a much smoother mixture. To make the cream flow through the sieve stir it quickly with a spoon.
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14
place cream in fridge for 3-4 hours until completely cooled - press a piece of plastic wrap onto the top to prevent a skin from forming.
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15
Meanwhile, prepare the peaches. You can either peel the skins or not, it's really a matter of preference - but tastes good either way. Regardless, cut the peaches in half lengthwise, pit them, and slice them into 1/4 inch slices.
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16
Once the honey cream is cooled, pour it in the tart shell. There is probably a bit more then you need, fill it up until the shell is a little more than 3/4 of the way full. Place the peaches on top of the cream in a decorative fashion and sprinkle with toasted almonds and drizzle with some extra honey.
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17
You can serve immediately, or place back in the fridge until ready to serve. If you place it back in the fridge, wait until ready to serve before putting the almonds and honey on top.
