Sort of Peach-Almond Tart

I know what your thinking... and no this is not a PB&J Tart. Well it all started when I was bored, and there was nothing planned for dessert. So I was looking at Smitten Kitchens newest post, the pear almond tart, and I wanted to make it... but i had no pears, or apples. So I vaguely remember there being a post for an almond plum tart. I had peaches in the fridge. Thats close enough for me : ) So I begin my tart adventure minus a tart pan. I made the dough, and rolled it out

I then chilled it, pressed it in my cake pan with a removable bottom and put it in my freezer.
When I baked it I couldn't believe how much it shrunk! There was like a half an inch between the crust, and the pan edges!! So I poured my almond puree and topped it with my peaches. When it was all done with the glaze you brush on top of it, I thought that it sorta resembled a PB&J ; ) My older brother Yohann fancy pants was the first one to try it. He came to the conclusion that it tasted interesting. But the truth was revealed when my mom tried it. She took a bite of it and tasted it, and really thought about it. All of the sudden, she was like "This is the best tart/pie think that I have ever tasted!!" Of course I was in shock because of Yohann's comment that it hardly registered that she really liked it. She kept ranting and raving about how good she thought it was! She even went as far to say that this is the kind of dessert that she would order at a restaurant! Then my dad, and other brother Sven tried it, and had similar results. Yesss! The sweet flavor of success!

Plum-Almond Tart
Adapted from Plum almond tart from Smitten Kitchen

Makes 1 9-inch tart or 8 4-inch mini-tartlets

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract

For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons framboise (raspberry liqueur) or brandy
12 ounces ripe red-skinned plums, or in my case, peaches, pitted, cut into 3/4-inch-thick wedges
1/4 cup red currant jelly

Whipped cream (optional)

Make crust:
Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. (I did this process by hand, cutting the butter into the flour mixture, and then adding in the ice water and vanilla.)

Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.

Bake crust until pale golden, about 30 minutes (crust may shrink slightly, or in my case, a lot!). Cool on rack. Maintain oven temperature.

Make filling:
Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.

Melt jelly with remaining 2 teaspoons framboise, or creme de cassis, in heavy small saucepan over medium-low heat. Brush jelly mixture over plums, or peaches : )

Cool tart. Serve at room temperature with whipped cream, if desired.