White Peaches and Cream Tart
Elegant white peaches go into this equally elegant tart crust. No one will believe how easy it is to make something so luscious!
2 cups unbleached all-purpose flour
1 cup sugar, divided
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold, unsalted butter, cut into bits
6 large, ripe white peaches, peeled, halved, pitted and cut into ¼-inch-thick slices
Juice of 1 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup sliced almonds
2 egg yolks
1 cup heavy cream
1. Butter a fluted 9- or 10-inch tart pan with a removable bottom and set aside. Preheat the oven to 400°F.
2. Combine the flour, ½ cup of the sugar, the salt and the baking powder in a bowl. Cut in the butter with a pastry blender or fork until the mixture looks powdery. Place the mixture into the tart pan and pat the dough evenly, making sure to fill in the fluted sides as well. Set aside.
3. Toss the peach slices with the lemon juice, then add ¼ cup of sugar.
Arrange the slices on the crust in an overlapping pattern, filling in the entire surface.
4. Combine the remaining sugar, cinnamon, cloves and almonds, and sprinkle evenly over the top of the peaches.
5. Place the tart on a rimmed baking sheet and bake for 15 minutes.
6. Meanwhile, whisk the egg yolks in a small bowl with the heavy cream. After the tart has baked for 15 minutes, slowly pour the cream mixture evenly over the top, and bake for 30 minutes or until the top is golden brown. (You may have a little cream mixture left over.)
7. Remove the tart from the oven and cool on a rack for 10 minutes. Carefully remove the sides. Cut the tart into wedges and serve warm.