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This great tasting peach tart combines an almond-flavored crust with peaches and sliced almonds.
Heat oven to 400°F.
Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed.
Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 15-18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
Reduce oven temperature to 350°F.
Combine all remaining filling ingredients except almonds in bowl with whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake 32-40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
*Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.
Dietary Fiber: 2g
This was very easy to make but the almond extract is overpowering. I wouldeliminate the almond extract all together so the peaches flavor can beappreciated. The almond was way too strong.
It is an easy tart to make. I add some almod milk to the crust and ground almond. I made it with whole wheat flour, in the filling too. The top got like a brown crust over. It just did ot look like the recipe
I love to make tarts and this one is a favorite. It's easy to make. I add 2 tablespoons of ground almonds to the crust and sprinkle a little cinnamon over the peaches. Its real easy to make with frozen peaches.
Excellent recipe! Made a few modifications and still got a wonderful result.I didn't use neither almond extract nor almonds. I used vanilla extract both in the dough and custard. Added bit of lemon juice in the custard and some lemon zest on top of the peaches. Used crème fraîche instead of whipped cream and fresh unpeeled nectarines instead of peaches.Quite a few modifications, and yet excellent pie. :)
This is a yummy recipe I didn't have most of the ingredients so I was in substitute heaven instead of white flour I used wheat, and I used half the almond extract and half vanilla for the crust with a dash of cinnamon Oh! yes. Now with the filling I use half and half and brown sugar with a dash of nutmeg and cinnamon. The smell in the house was incredibly good! So it's pretty safe to say I like this dish!
I made this recipe to rave reviews. I did not have whip cream handy, so I substituted 8oz. of softened cream cheese and two eggs instead of one.
This was excellent! I'll definitely make it again....
This tart has a delicious flavor and is a snap to make. It takes longer to bake than specified, I think. worth the effort!! My husband loved it and asked for me to make more.
This was over-the-top good! I am going to buy a tart pan just so I can properly make this again. The custard is a great compliment to the fresh ripe peaches. Nice balance between the sweetness of the excellent --and easy-- crust and the richness of the custard. It was a HUGE hit with my family.
Have made this three times in the last couple of weeks. Everyone has raved about it. The only thing I change is to add a handful of blueberries or raspberries on the top for color.
This was a great recipe, can it be made with other fruits like apples or berries?
A WOW of a dessert. Had houseguests this last weekend and served this tart. It disappeared! Peaches are at their peak and this tart shows them off to perfection. Love the light almond flavoring. Crust is easy to make and tasty.
The tart is easy to make and oh so delicious! My husband loved it and keeps going to the kitchen for another piece.
This was an excellent peach tart.Quite easy to make and impressive in looks. The crust was delicious. I did whip the remaining cream and served it with the tart. Got rave reviews from my guests. Will certainly make again.
easy to make and everyone loved it!!
I made this for my co-workers. They rated it good to very good. Personnally, Next time I will add a little sugar with the peaches and little more with the custard. I would also add a little vanilla to the custard as well. The crust was very good and the almonds on top complemented it.
Very tasty! This was very easy to make and a great way to use up fresh peaches. Not too many ingredients, either, which makes it even easier. I have the tart pan the recipe calls for but I bet it could be made in a low not deep-dish pie plate. Or double the recipe and make it in pan you use for sheet cakes. Then it can be cut in squares like bar cookies. The crust is very good and probably can be used for other recipes.
This recipe is so easy and yet it impressed everyone when I made it. The crust is like a rich buttery cookie and I love that you can just press it into the pan.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1594
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