1 hour, 20 minutes*
- In a medium bowl combine flour, baking powder and salt; cut in 1/4 cup butter and shortening with a pastry blender until mixture is crumbly. Sprinkle milk evenly over surface; stir with a fork just until dry ingredients are moistened. Shape into a ball; cover and refrigerate 30 minutes.
- Preheat oven to 375°F. On a lightly floured surface roll the pastry ball to 1/8-inch thick. Fit into a 9-inch tart pan; set aside.
- Place 3/4 cup almonds in a food processor; process until finely ground. Add 1/4 cup of the sugar plus almond paste, egg and 2 tablespoons of the melted butter; process until blended. Spread almond mixture over pastry.
- In a medium bowl stir together peaches and remaining 1/4 cup sugar; sprinkle with 3 tablespoons sliced almonds, and drizzle with remaining 1 tablespoon melted butter. Arrange over almond mixture; brush with preserves. Bake 35 to 40 minutes or until golden; place foil strips around crust edge during last 10 minutes of baking.
View all nutritional information
Calories 367, Calories Fat 185, Total Fat 20g, Saturated Fat 7g, Cholesterol 43mg, Sodium 237mg, Carbohydrate 42g, Protein 6g
|Calories (fat) extra||50|
|Total Fat (extra)||32|
|Saturated Fat (extra)||36|
|Vitamin A (extra)||14|
|Vitamin C (extra)||8|