By Laura Edwins, Contributor
1 stick unsalted butter, room temperature
2 cups all-purpose flour
3/4 cup sugar, divided, plus 2 tablespoons
7 peaches, unpeeled, sliced thickly or quartered
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1. Preheat oven to 400 degrees F. Butter and flour a 9-inch pie plate or a tart pan with a removable bottom.
2. In a bowl, beat the butter until fluffy. Add the flour and 1/4 cup sugar, and work with your hands until it comes together into a dough. Press dough into the pie plate or tart pan.
3. Lay the peaches, cut side up, in a decorative pattern in the pie plate. Sprinkle with 1/2 cup sugar.
4. Bake at 400 degrees F., for 20 minutes.
5. Beat the eggs with 1 tablespoon sugar and vanilla and almond extracts. Whisk in the heavy cream and pour all on top of the peaches. Sprinkle with remaining 1 tablespoon sugar and return to the oven. Bake for 30 minutes, until the top is golden brown. Allow to cool and set before serving.
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