Double Stuffed Peach Almond Tart

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 cups blanched almond flour
• 1/4 cup butter, cubed, chilled
• 1 egg
• 1/4 teaspoon sea salt
• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg, lightly beaten
• 2 tablespoons orange zest
• 4 large peaches, pitted, skin-on and sliced thinly
• 1 tablespoon flour
• 1 tablespoon sugar

Recipe

• 1 preheat the oven to 400°f.
• 2 for the almond tart shell: combine all tart ingredients in a stand mixer and mix with the paddle attachment until the it resembles small peas or corn meal. dump the dough into an 8-in round or 13 x 3.5-in rectangular tart shell pan, pressing dough into bottom and up sides with your fingers to form a nice crust. bake for about 35 minutes or until the shell turns a light golden brown. set aside to cool before filling.
• 3 meanwhile, in a large bowl, gently toss peach slices with flour, sugar, and salt.
• 4 in another bowl, cream together cream cheese, sugar, egg and orange zest. spread, very carefully, in a thin layer over the tart shell.
• 5 arrange the fruit and its mixture either in rows on top of the pastry or, for a more rustic look, pile it on top and then spread it out with your hands until even.
• 6 bake, loosely tented with foil, until fruit has softened for about 20 minutes depending on your oven so check it regularly from 10 minutes on. remove from oven.
• 7 brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute – just long enough to get a nice caramelized glaze but not long enough to burn.
• 8 remove from oven and sprinkle with sliced almonds.
• 9 let cool to room temperature. cut into pieces and enjoy!