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Pretty Peach Tart

When ripe peaches finally arrive at fruit stands, this is the first recipe I reach for. It's just plain perfection—and a delightful way to celebrate their arrival! You can make the tart with other varieties of fruit, too. —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1/4 cup butter, softened
  • 3 tablespoons sugar
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • FILLING:
  • 2 pounds peaches (about 7 medium), peeled and sliced
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon almond extract
  • 1/4 cup sliced almonds
  • Whipped cream, optional

Directions

  • Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom.
  • Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack.
  • In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds.
  • Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 222 calories, 8g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 4g protein.
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