Adapted from Mario Batali’s The Babbo Cookbook
Makes 8-10 servings
For the Tart Dough
- 2-1/3 cups unbleached all purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- grated zest of 1 orange
- 3/4 cup (1-1/2 sticks) unsalted butter, very cold, cut into small cubes
- 1 egg plus 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 teaspoons heavy cream
For the Almond Filling
- 1-1/2 cups blanched, sliced, almonds
- 1/2 cup (1 stick) unsalted butter
- 1 cup sifted confectioners’ sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- pinch of kosher salt
For the Streusel
- 6 tablespoons unsalted butter
- 1-1/4 cups all purpose flour
- 1/2 cup blanched, sliced Almonds
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
For the Peaches
- 6 medium ripe peaches
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup sugar
Step 1: For the tart dough: In the bowl of a food processor, combine the flour, sugar, salt, baking powder, and orange zest. Pulse until combined.
Step 2: Add the cold butter cubes and toss lightly to coat. Pulse until the butter is the size of small peas.
Step 3: In a separate bowl, combine the egg, egg yolk, vanilla, and heavy cream, and add it to the flour-butter mixture. Pulse to moisten the dough, then pulse until it begins to come together.
Step 4: Turn the dough out onto a lightly floured board and knead by hand. If the dough is too dry, add a few drops of heavy cream.
Step 5: Shape into a small disk, wrap, and chill thoroughly for at least 3 hours, or overnight.
Step 6: Preheat the oven to 350°F.
Step 7: Roll the chilled Tart Dough into a 12-inch circle, large enough to line the bottom and sides of a 10-inch tart pan with removable bottom. Press the dough into the sides and trim the top so that the dough is flush with the tart pan.
Step 8: Place the pastry shell in the freezer and freeze for at least 30 minutes.
Step 9: To make the filling: spread the almonds evenly on a baking sheet and toast in the oven until light golden brown, 5 to 6 minutes. Allow to cool completely, then place the nuts in a food processor and pulse until finely chopped but not powdery.
Step 10: In the bowl of an electric mixer, cream the butter and the confectioners’ sugar until very smooth and creamy.
Step 11: Beat in the egg, followed by the vanilla and the salt. Scrape down the sides of the bowl. Thoroughly beat in the ground almonds. Set aside.
Step 12: To make the streusel: Melt the butter and set aside to cool.
Step 13: Place the flour, almonds, sugar, and salt in the bowl of a food processor and pulse to combine. Add the melted butter and pulse to form pea-size crumbs. Spread the streusel out onto a cookie sheet and chill briefly.
Step 14: Blanche the peaches in boiling water. Peel the peaches and cut into 1/4-inch wedges.
Step 15: In a large bowl, toss the peach wedges with the lemon juice, vanilla, flour and sugar.
Step 16: Spread enough of the almond filling on the bottom of the tart to completely cover it, and arrange the peach slices densely on top.
Step 17: Sprinkle the streusel crumbs over the tart.
Step 18: Place the tart on a baking sheet to catch any juices and bake for 45 to 50 minutes, or until the crust and streusel are nicely browned and the juices are bubbling. Allow to cool completely before removing the tart from the pan.