5 ounces sliced almonds
Process these in food processor about one minute until the nuts form crumbs. Set aside.
crust
1 1/4 cups flour
1/2 cup granulated sugar
1/2 cup ground almonds
1 cup (2 sticks) butter, softened
1 egg yolk
1 teaspoon vanilla extract
Combine in mixer until crumbly. Press into the sides of an eleven inch tart pan with 1 inch sides. If you have a tart tamper or roller, this will help distrubute the crust. Prick the bottom of the crust and place in freezer for 15 minutes. Bake at 350 degrees for 20 minutes. Remove from oven and press the bottom crust flat.
In the microwave, heat the preserves for twenty second and stir until smooth.
1/2 cup seedless raspberry preserves
Carefully spread the preserves over the hot crust.
Take 9 peach halves and drain throughly on a paper towel. I needed to use part of two, 29 ounce cans of O'sage Peaches in heavy syrup. You can use fresh peaches, but make sure they are sweet. Remove as much moisture as you can from the peaches. Set aside.
filling
3 tablespoons butter
Microwave for 15 seconds. Add:
2/3 cup granulated sugar
1/4 teaspoon almond extract
2 eggs
2 teaspoons flour
3/4 cup ground almonds
Pour filling over raspberry layer and top with peach halves. Sprinkle with coarse white sugar or demarara sugar. Bake at 350 degrees for an additional 40 minutes. It is best served the same day.
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