Maybe this recipe will render a smile & a peaches and cream complexion, as well. Bon appetit!
Yield: 8 servings
1 stick unsalted butter at room temperature, plus more for the pan
2 cups all-purpose flour
¾ cup plus 2 tablespoons sugar, divided
Pinch of salt
5 cups thickly sliced, pitted (but not peeled) peaches (4 to 5 peaches)
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup heavy cream
Center a rack in the oven and preheat oven to 400 degrees. Butter and flour a 9- or 10-inch pie plate, or a tart pan with a removable bottom.*
In a bowl, beat butter until fluffy. Add flour, ¼ cup sugar and salt; work with your hands until all the butter is evenly distributed and the mixture feels like coarse sand. Spread mixture into prepared pan and press down. (It will not really come together as a dough until it is baked.) Lay the peaches in a decorative pattern on top. Sprinkle with ½ cup sugar. Bake for 20 minutes.
Beat eggs with 1 tablespoon sugar and the extracts. Whisk in cream and carefully pour over peaches, making sure you don’t let the liquid overflow the pan. Sprinkle with remaining 1 tablespoon sugar and return to oven. Bake for 30 minutes until top is golden. Allow to cool and set before serving.
*Note: I recommend a 10-inch pie plate. I used a tart pan with a removable bottom, and the liquid began to seep through. If you use a tart pan, put it on a baking sheet, pour in the liquid, sprinkle with sugar, and move the sheet and pan quickly into the oven.
CREDIT: Recipe from: “Cuisine Nicoise: Sun-Kissed Cooking From the French Riviera” by Hillary Davis; Gibbs Smith, 2013