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1
First you will prepare your crust. In a large bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt. Continue to whisk until any lumps are gone. Add the cubed butter and, with your hands, crumble up the dough until it looks like coarse crumbles. Now drizzle in the whole milk and ice water and knead into a ball (making sure the milk and water is completely incorporated). Wrap the ball in plastic wrap and refrigerate for at least an hour or up to 12 hours.
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2
Once your dough is chilled to your liking, preheat your oven to 425 F, make your filling and line a baking sheet with parchment paper. Set baking sheet aside.
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3
In a large bowl, combine the peaches, lemon juice and almond extract. In another bowl, whisk together the flour, granulated sugar, kosher salt, brown sugar, ground cinnamon, and ground nutmeg. Pour the dry ingredients into the peach mixture and toss until the peaches are evenly coated. Now take your remaining 3 tablespoons of cold, cubed butter and add to the peaches. Toss to combine. Do not let the butter melt into the mixture. You want the cubes to remain intact.
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4
Remove your dough from the fridge and put it on a generously floured surface. Roll the dough to 1/4 of an inch thick into a circle (about 8 inches in diameter). Transfer the circle to the parchment paper lined baking sheet and scoop the peach mixture into a mound in the middle of the dough circle (leave about 1 1/2 inches around the edge of the dough). Now, fold the excess dough over the peach mixture leaving the center of the peaches visible (see photo). Pinch the edges of the dough together so that it stay intact.
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5
Brush the beaten egg onto the exposed dough and bake at 425 F for 15 minutes. At this point, lower the temperature to 375 F and continue to bake for 30 more minutes, or until the dough is golden brown. Remove from oven, set pan on a rack and let the tart cool for 15-20 minutes before serving. Drizzle with honey and enjoy!
