Peach Custard Marzipan Tart

Love'n' Bake™ ingredients from American Almond Products

The flavors of juicy ripe peaches and marzipan blend in this chewy, crunchy tart. Cook the crust until it is well browned and crisp. This tart keeps for several days when covered and stored at room temperature.

For the dough:
1 3/4 cups (8 ounces) all-purpose flour
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, cold, cut into 8 pieces
1/3 cup ice water
1 cup Love’n Bake™ Marzipan
1 tablespoon flour
4 to 5 ripe peaches, pitted and thinly sliced
1/4 cup milk
1 tablespoon sour cream or plain yogurt
1 egg
1 tablespoon sugar
Additional butter and granulated sugar as needed
Whipped cream or ice cream

1. Combine the flour, salt and cold butter in the bowl of a food processor fitted with the metal blade. Blend the dough by pulsing 10 times. The butter should stay in visible pea-sized pieces. Add the cold water and pulse a few times to moisten the dough. It will not come together in a ball.

2. Dump the flour mixture into a large bowl. Gather the crumbly dough up into a ball and wrap it in plastic wrap and refrigerate for at least one hour before rolling.

3. Place a baking stone, if available, on the middle shelf of the oven. Heat the oven to 400 degrees F.

4. Using a lightly floured rolling pin, roll the dough out on a lightly floured surface to form a 14-inch circle or rectangle a bit larger than a half baking sheet. Transfer the dough to a paper-lined baking sheet.

5. Roll the marzipan thinly into a circle a few inches smaller than the tart dough then place it on the crust. (Or you may coarsely grate the marzipan and sprinkle it evenly over the dough.) Sprinkle the marzipan with one tablespoon of flour. Arrange the peach slices on top of the marzipan-topped dough. Position the slices so that they barely touch working around the edge of the dough in a circular pattern.

6. Fold up the edges of the dough covering the first ring of peach slices.

7. Whisk together the milk, sour cream, egg and sugar until lump-free and well blended. Pour over the peaches. Dot the crust and peaches with a few thin slices of butter then sprinkle evenly with additional granulated sugar.

8. Bake the tart until the crust is brown and the peaches are slightly darkened on top, 50 to 55 minutes. Cool the tart on a wire rack then serve warm with whipped cream or ice cream.