Ingredients

Crust:
1/2 c almonds
3 T sugar
3 oz butter, cut into 1-inch cubes
¾ c flour
¼ t salt
1egg yolk
1 T heavy cream

Filling:
3 T peach preserves
5 Palisade peaches
2 T sugar
1/4 t ground cinnamon
8 oz Mascarpone cheese
1/4 c heavy cream
¼ c sugar
1 egg
1 t grated lemon peel
1/2 t vanilla extract
pinch salt

Directions

1. Place the almonds and sugar in the bowl of a food processor with a metal blade. Pulse until the almonds have the texture of a coarse meal, about 20 one second pulses. Pulse in the butter until no loose particles remain, 10 to 15 more pulses. Add the flour and salt and pulse until the butter is the size of small peas. Stir the yolk and cream together in a small bowl then pulse the mixture in until it is just incorporated.
2. Transfer the mixture to a 10-inch tart pan set on a sheet pan and press it into the bottom and up the sides of the pan. Refrigerate the almond dough for one hour.
3. Preheat an oven to 350 degrees. Place a piece of parchment over the almond dough and fill the pan with dry beans. Bake the tart shell for 25 minutes then remove the beans by carefully picking up the corners of the parchment paper and lifting the bundle from the dough. Return the tart shell to the oven and bake an additional 10 minutes, until the crust is a deep golden color.
4. Heat the peach preserves in a microwave safe bowl just until they begin to liquefy, about 30 seconds. Brush the preserves on the tart shell. Set the tart shell aside to cool.
5. Increase the oven heat to 400 degrees.
6. Peel the peaches and cut them into slices. Combine the sugar and cinnamon. In a mixing bowl, combine the Mascarpone, cream, sugar, egg, lemon peel, vanilla, and salt. Stir until the mixture is smooth.
7. Arrange the peach slices in the tart shell and sprinkle the cinnamon sugar over them. Bake the tart for 15 minutes. Remove the tart from the oven and spread the Mascarpone mixture over the peaches. Return the tart to the oven and bake for an additional 15 minutes or until the custard is set.
8. Remove the tart from the oven and cool completely before slicing and serving.

Serves 8