Ingredients
1/4 cup butter, softened3 tablespoons sugar1/4 teaspoon ground nutmeg1 cup all-purpose flourFILLING:2 pounds peaches (about 7 medium), peeled and sliced1/3 cup sugar2 tablespoons all-purpose flour1/4 teaspoon ground cinnamon1/8 teaspoon almond extract1/4 cup sliced almondsWhipped cream, optional
Preparation
Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up side 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.
