Peach almond tart

Food much like fashion has some of its best offerings in the fall.

Stews, chilis, hearty legume dishes, braises, and satisfying soups are all on the autumn menu. Pair that with some apple cider, a comfy pair of curdoroy pants and cozy knit top and I'm one smitten vixen.

But before I bid a fond farewell to summer, I can't pass up one more ode to the peach, and that's in this great peach almond tart. You could also substitute some Stanley plums which are in season now.

Peach Almond Tart

350 g finely ground almonds

1 1/4 cups unsalted butter

2 cups sugar

3 eggs

3 peaches, peeled and sliced into eighths

1 tsp vanilla

One pastry shell for a 10" tart (use this recipe)

Prep

Blind bake pastry by pressing into tart shell and trimming excess. Cover with a layer of parchment paper and weigh down with some pie weights or dried beans. Bake at 350F for 15 minutes, then remove parchment and beans, and let brown for another 5 minutes.

To peel peaches, mark a small "x" with a knive at the bottom of each peach and plunge for 30 seconds into boiling water. Remove and immediately place into cold water. Peels should slip off easily.

Cream together butter and sugar, add ground almonds and mix thoroughly. Add eggs one at time, incorporating each into mixture before adding the next. Stir in vanilla.

Pour mixture into baked tart shell. Add peaches in a concentric pattern.

Bake

Bake at 350F for about 45 minutes to an hour, checking for a brown top and firm centre.

Adapted from Plum Almond Tart-- Jamie's Kitchen