Peach Almond Tart Recipe2017-07-18
2 Egg Yolks
3 Tbs. Brandy
2½ Cups Flour
3 Tbs. Sugar
½ tsp. Salt
1 Cup Unsalted Butter, chilled, cut into ½” pieces
1¼ Cups Blanched Slivered Almonds
¾ Cup Sugar + 1 Tbs. + 1 Tbs.
1 Tbs. Peach Brandy + 1 Tbs. + 1 Tbs.
1 tsp. Vanilla Extract
½ tsp. Almond Extract
¼ tsp. Salt
4 Tbs. Unsalted Butter + 2 Tbs. Unsalted Butter
5 Fresh Peaches (not too ripe), skins and pits removed, cut into ¼” slices
1 Tbs. Lemon Juice
¼ Cup Peach Preserves
For crust: Stir egg yolks and brandy in small bowl to blend. Combine flour, sugar and salt in food processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add egg mixture, processing until large moist clumps form. Gather dough into ball; flatten into disk.
Wrap dough in plastic; refrigerate until cold, about 1 hour. Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.
Roll out dough on lightly floured surface to 14” round. Transfer to an 11”diameter tart pan with removable bottom. Fold in overhang and press, forming double-thick sides. Chill while making filling.
To make filling: Combine almonds with ¾ cup sugar, in bowl of a food processor. Pulse until nuts are finely chopped. Add eggs, 1 tablespoon brandy, extracts and salt, blend until a soft paste forms. Add 4 tablespoons softened butter; blend 10 seconds. Spread mixture into crust. Chill until firm, about 20 minutes.
Meanwhile, in large bowl, combine peaches, 1 tablespoon brandy, 1 tablespoon sugar, 1 tablespoon lemon juice, stir to combine. Let stand 15 minutes.
Preheat oven to 400°F.
Place peaches in overlapping in concentric circles atop filling. Dot peaches with remaining two tablespoons butter. Sprinkle remaining 1 tablespoon sugar over peaches.
Bake tart 15 minutes. Reduce temperature to 350°F. Bake until peaches are tender and filling is set, about 30 minutes. Transfer to rack. Stir preserves and 1 tablespoon brandy in small saucepan over low heat until preserves melt. Strain into small bowl; brush over peaches and allow to cool.
Can be made 8 hours ahead. Let stand at room temperature.