When ripe peaches finally arrive at fruit stands, this is the first recipe I reach for. It’s just plain perfection—and a delightful way to celebrate their arrival! You can make the tart with other varieties of fruit, too.
—Lorraine Caland, Shuniah, ON
Prep: 30 min. • Bake: 40 min. + cooling • Makes: 8 servings
1/4 cup butter, softened
3 Tbsp. sugar
1/4 tsp. ground nutmeg
1 cup all-purpose flour
FILLING
2 lbs. peaches (about 7 medium), peeled and sliced
1/3 cup sugar
2 Tbsp. all-purpose flour
1/4 tsp. ground cinnamon
1/8 tsp. almond extract
1/4 cup sliced almonds
Whipped cream, optional
1. Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom.
2. Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack.
3. In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds.
4. 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.
Per piece: 222 cal., 8g fat (4g sat. fat), 15mg chol., 46mg sod., 36g carb. (21g sugars, 3g fiber), 4g pro.