Recipe: Peach Tart with Almond Topping (using apricot preserves)

PEACH TART WITH ALMOND TOPPING

FOR THE CRUST:
1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
8 tablespoons cold unsalted butter, cut into small pieces
1 egg yolk
1/4 cup very cold water
2 tablespoons unsalted butter, melted

FOR THE FILLING:
1/3 cup apricot preserves
7 peaches (about 2 pounds), peeled, pitted and sliced
4 tablespoons unsalted butter, softened
1/4 cup sliced almonds
1/3 cup sugar
2 tablespoons cornstarch

TO MAKE CRUST:
Place flour, sugar and butter in a food processor fitted with a steel blade. Pulse mixture 4 times. Add egg yolk and, with the motor running, pour water into the feed tube. Process until dough starts to cling together. Transfer dough to a countertop and gather it into a ball. Cover and refrigerate dough 30 minutes or longer.

Brush melted butter onto bottom and sides of a 9-inch tart pan with a removable bottom. Roll out chilled dough on a lightly floured surface to 1/4-inch thickness. Fit into tart pan, pressing dough over bottom and up sides. Freeze tart shell 30 minutes.

WHEN READY TO BAKE:
Remove tart shell from freezer and bake in a preheated 400 degree F oven 15 minutes.

With a brush, spread apricot preserves over bottom of baked crust. Arrange peaches evenly over the preserves. Dot with softened butter. Scatter almonds over top. Mix sugar and cornstarch together and sprinkle over tart. Return to oven and bake 45 minutes. Cool.

Makes 1 tart, 6 to 8 servings
Source: Summer on a Plate: More Than 120 Delicious, No-Fuss Recipes for Memorable Meals From Loaves and Fishes by Anna Pump and Gen LeRoy