PEACH TART After a hearty Easter lunch, enjoy the light creaminess of the Normandy Peach Tart. (Photo courtesy of The Junior League of Houston)
From Peace Meals
⅔ cup slivered and blanched almonds
½ cup sugar, divided
6 Tablespoons unsalted butter, softened
2 teaspoons rum (or 1 teaspoon pure vanilla extract)
2 Tablespoons all-purpose flour Tart:
1 refrigerated pie crust, unbaked
4 ripe peaches (or 1 can of halved peaches), sliced Glaze:
⅓ cup peach jelly
4 teaspoons rum
Preheat the oven to 425°F. Position a rack in the lower third of the oven and put in a baking sheet to preheat.
Almond Cream: Grind the almonds into a fine powder in a food processor with 2 tablespoons of the sugar; transfer to a small bowl and set aside. Place the butter in the food processor and blend until soft. Add the remaining 6 tablespoons of sugar and process until smooth. Beat in the eggs one at a time, then add the almond mixture, rum, and flour and process until smooth.
Tart assembly: Place the crust into a 9-inch pie dish and crimp the edges. Spread the almond cream evenly over the bottom of the crust. Arrange the peach slices over the almond cream. Press slightly to flatten out the slices. Place the tart on the preheated baking sheet. Bake for 10 minutes. Reduce the temperature to 350°F and bake until the almond cream is set and golden brown, about 25 to 30 minutes. Cool on a wire rack.
Glaze: Heat the jelly and rum in a small saucepan over low, stirring often, until melted. Strain the mixture into a bowl, discarding the solids. Brush the glaze over the top of the cooled tart. Serve at room temperature. Serves 8-10.