This peach tart recipe features a buttery crust, fresh ripe peaches, and crunchy sliced almonds for a simple yet elegant summer dessert.

1/4 cup butter, softened

3 tablespoons sugar

1/4 teaspoon ground nutmeg

1 cup all-purpose flour

FILLING:

2 pounds peaches (about 7 medium), peeled and sliced

1/3 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon almond extract

1/4 cup sliced almonds

Optional:

Whipped cream for serving

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1. Preheat oven to 375°F.

2. Cream butter, sugar, and nutmeg until light and fluffy, about 5-7 minutes.

3. Mix in flour until blended; mixture will be dry.

4. Press dough into the bottom and sides of an ungreased 9-inch fluted tart pan with removable bottom.

5. Place tart pan on a baking sheet. Bake crust on the middle rack for 10-12 minutes or until lightly browned.

6. Cool crust on a wire rack.

7. In a large bowl, toss peaches with sugar, flour, cinnamon, and almond extract.

8. Spoon peach mixture into cooled crust and spread evenly.

9. Sprinkle sliced almonds over the top.

10. Bake tart on the lower oven rack for 40-45 minutes until crust is golden and peaches are tender.

11. Cool completely on a wire rack before serving.

12. Serve plain or with whipped cream, if desired.

For easier peeling, blanch peaches in boiling water for 30 seconds, then plunge into ice water.

Use a serrated knife to slice the tart cleanly.

Store leftovers in the refrigerator for up to 4 days.