Ingredients
Method
- Roll the pie dough into a 14-inch round on a lightly floured surface. Grease the bottom and sides of a 10-inch tart pan with a removable bottom using softened butter. Carefully fit the dough into the pan without stretching it, lifting the edges while pressing the dough into the bottom and sides. Run a rolling pin over the top of the pan to trim the excess dough. Refrigerate the crust while you prepare the filling.
- Poach the peaches: In a medium saucepan, stir together 2 cups water, 2 cups granulated sugar, and the lemon zest and juice. Bring to a simmer over medium heat. Add the peach halves skin side up and simmer just until the skins pucker and a knife slides easily into the fruit, about 5 minutes. Transfer the peaches with a slotted spoon to a plate and let cool slightly. Slip off and discard the skins. Reserve 2 tablespoons of the poaching liquid for the tart; strain and refrigerate the rest if you want it for another use.
- Preheat the oven to 375 degrees F.
- Make the filling: In a medium bowl, beat the softened butter and 1/2 cup granulated sugar with an electric mixer on high speed until creamy. Add the eggs one at a time, beating well after each addition. Beat in the almond flour and 1/2 teaspoon almond extract. Spread the filling evenly over the bottom of the chilled tart crust.
- Slice the peaches into thin pieces and arrange them in concentric circles over the filling. Drizzle the reserved poaching liquid over the peach slices.
- Bake the tart until the filling is set and golden brown and the crust is browned, 40 to 45 minutes. Cool completely on a wire rack.
- Make the glaze: Melt the peach preserves in a small saucepan over low heat until fluid, about 5 minutes, or microwave them with 1 tablespoon water in a glass measuring cup for 30 seconds. Press through a fine-mesh sieve to remove solids, then brush the warm glaze over the top of the cooled tart.
- Make the topping: In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, and the remaining 1/4 teaspoon almond extract with an electric mixer on high speed until soft peaks form. Spoon the whipped mascarpone mixture over the tart, sprinkle with the toasted almonds, and serve at room temperature or lightly chilled.
- Cover any leftover tart and store at room temperature for up to 1 day.
Nutrition
Notes
For the best texture, use peaches that are ripe but still firm so they hold their shape during poaching and baking.
If you only have unsalted butter on hand, add a generous pinch of salt to the filling.
Make sure the pie dough is very cold before filling; this helps prevent shrinking while baking.
The leftover poaching syrup can be strained and refrigerated for up to a week; try it in sparkling water or cocktails.
Toast the sliced almonds in a dry skillet over medium heat just until fragrant, and watch them closely so they do not burn.
This tart is best served the same day; the crust may soften if stored longer.
You can swap the mascarpone topping for lightly sweetened whipped cream if you prefer a simpler finish.
