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–+ servings
A peach and almond tart with a slice cut of it.

Peach & Almond Tart

Maureen Reynolds
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9 inch tart pan with removal bottom
  • electric mixer

Ingredients
  

  • 1 Pie crust either frozen pie crust or pastry from your favorite recipe

Almond Cream

  • 1 ½ cup ground almonds
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg
  • 1 large egg yolk

Peach Topping

  • 6 fresh peaches sliced thin Or 2 cans sliced peaches in juice
  • 1 tablespoon butter melted
  • 2 teaspoons sugar
  • 1/2 cup apricot preserves

Instructions

  • Prepare pie crust (if using homemade), fit into 9" tart pan.

Almond Cream

  • In bowl of electric mixer cream butter and sugar; add egg and mix until smooth, add egg yolk and beat again until smooth; stir in almond flour until well incorporated.
  • Spread 1 cup of the almond cream over the pie pastry.
  • Arrange peach slices over the almond cream.
  • Brush tart with melted butter and sprinkle with sugar.
  • Bake at 350 degrees for 35 to 40 minutes until tart is well browned along the edges.
  • Brush with apricot preserves.
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https://www.redcottagechronicles.com/baking/peach-tart/