This Spencer family classic is an oldie but a goodie. The cookie-like crust absorbs the peaches and their juices like a champ. It’s a delicious and simple way to celebrate peaches or any stone fruit. Pears too.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3-4 firm but ripe peaches
• 2 TBSP sugar

Brown the butter in a small skillet, until toasty and nutty.  Set aside to cool to room temperature. Preheat oven to 375 degrees. 

Scald peaches in boiling water and remove skin. Slice peaches.
Cream cooled butter, sugar, egg, and extracts together. Mix in flour, baking powder and salt until just combined. Pat dough into bottom and up sides of a 9″ tart pan. Arrange peaches on dough, overlapping slightly. Sprinkle with sugar or cinnamon sugar.
Bake for 20-25 minutes until crust is brown and middle is cooked through.
Let cool 15 minutes before removing tart from pan.
Serve warm or at room temperature with whipped cream or ice cream if desired.

A sprinkling of raspberries or glazing with currant jelly makes for a more fancy-pants presentation.