Peach Custard Tart

I did make double the custard as it did not seem to fill my flan case enough. I would not use frozen peaches next time as they were soggy and I would place them in the custard so that they show more.
Otherwise it tasted delicious especially the pastry.

Crust

1/2 cup Butter, softened

1/3 cup sugar

1 cup all-purpose flour

1/2 cup ground almonds

Filling

3 large peaches, peeled, sliced*

1 tbsp sugar

1/4 cup Heavy Whipping Cream

1 tablespoon all-purpose flour

1 Egg

1/2 teaspoon vanilla extract

Sliced Almonds to decorate

*Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.

Heat oven to 400°F / Gas 6.

Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and almonds; beat at low speed until well mixed.

Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 10-15 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.

Reduce oven temperature to 350°F / Gas 4.

Combine all remaining filling ingredients except almonds in bowl with whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds or raspberries. Bake 25-35 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.

Recipe based on one by Anthony Worral Thompson