Peaches and Cream Almond Crumb Tart
"A few notes: You will need a 10-inch tart pan for this recipe as well as pie dough weights or dry beans to weigh down the tart as it bakes.The shortbread tart dough will need to chill a few times during the preparation of this recipe including overnight in the tart pan before baking. (Please be sure to read through the recipe and allow yourself enough time.) The dough may be made in advance and kept in the refrigerator for 1-2 days before forming into the tart crust. Once the tart shell and crumb mixture are baked, you will want to wait to fully assemble this tart until a few hours before serving for best results. The filling may soften the tart shell if it is assembled too far in advance...."
INGREDIENTS
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1/8 cup slivered blanched almonds
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1/3 cup confectioner’s sugar
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1¼ cup all-purpose flour (spoon the flour into a dry measuring cup and level off, being careful not to pack down the flour)
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1/8 teaspoon salt
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8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
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1 large egg yolk
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½ teaspoon vanilla extract
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1½ cups all-purpose flour (spoon the flour into a dry measuring cup and level off, being careful not to pack down the flour)
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1/3 cup granulated sugar
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¼ teaspoon baking powder
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¼ teaspoon ground cinnamon
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1/8 teaspoon salt
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¼ cup slivered blanched almonds, coarsely chopped
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8 tablespoons (1 stick) unsalted butter, melted
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2 cups ripe peaches slices, skin removed and diced (or a 16 ounce bag of frozen peaches, thawed and well drained, may be used if fresh is not available)
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1 tablespoon confectioner’s sugar, plus more if needed
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20 ounces cream cheese (2 ½ 8-ounce packages), softened to room temperature
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1 ¼ cups confectioners’ sugar, sifted to remove any lumps
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1 teaspoon finely grated lemon zest
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1 ½ teaspoons vanilla extract
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