Peach Curt Tart

1 mini shell Almond Shortbread Dough (see recipe or store bought dough)
2.5 fl ounces Peach Curd (see recipe)
Meringue (see recipe)

Fill tart with curd. Top with meringue.

Makes – 1 mini tart

Peach Curd

3 fresh peaches
4 cups granulated sugar
2 eggs
4 egg yolks
1 tablespoon lemon juice
¾ cup unsalted butter

Cut peaches in halve and remove pits. Add peaches to a blender and process until smooth. Transfer peach puree to a bowl. In a separate bowl, beat together sugar, eggs, egg yolks and lemon juice. Add egg mixture to peach puree and mix until incorporated. Melt butter over a double boiler of simmering water; stir peach mixture into melted butter, stirring constantly until the curd is thickened (about 5-10 minutes). Makes 30 fluid ounces

Makes 30 fluid ounces

Almond Shortbread Dough

1/3 cup American Almond flour (available online)
1 3/4 sticks butter, softened
1 teaspoon salt
1 cup 10X sugar
2 each medium size fresh eggs
2 2/3 cups all purpose flour

In a mixing bowl, mix dry ingredients together at low speed. Add butter slowly. Add eggs and then increase mixing speed to medium until dough comes together. Roll out dough and cut circles for small tart shells. Using your fingers, press dough into bottom and sides of tart shell. Using a fork, pierce holes in dough that lines bottom of shell. Bake at 325 degrees for 7-10 minutes or until tart shell is fully cooked. Allow to cool.

Makes – 12 mini tart shells