Peaches and Cream Tart (French Tarte aux Pêche Niçoise)

I am not sure this Peaches and Cream Tart can be claimed to be authentically Niçoise (probably more likely from the Normandy region). Hand-written notes are passed from Mother to daughter. The first time we made the tart, I sat down and ate half of it warm, right out of the oven. A pot of tea was on hand, along with a wee little glass of Cognac.

1 stick unsalted butter, room temperature
2 cups all-purpose flour, unbleached
¾ cup + 2 Tbsp. sugar, divided
7 peaches, unpeeled, sliced thickly or quartered
2 eggs
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1 cup heavy cream

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6). Butter and flour a 9" pie plate or a tart pan with a removable bottom.

In a bowl, beat the butter until fluffy. Add the flour and ¼ cup sugar, and work with your hands until it comes together into a dough. Press dough into the pie plate or tart pan.

Lay the peaches, cut side up, in a decorative pattern in the pie plate. Sprinkle with ½ cup sugar.

Bake for 20 minutes.

Beat the eggs with 1 Tbsp. sugar and vanilla and almond extracts. Whisk in the heavy cream and pour all on top of the peaches. Sprinkle with remaining 1 Tbsp. sugar and return to the oven. Bake for 30 minutes, until the top is golden brown. Allow to cool and set before serving.

Makes 8 servings.