Peach Tart with White Nectarine Jam and Crumb Topping

ingredients

For crust:

For filling:

For crumb topping:

Place the dry ingredients into the bowl of a food processor and pulse to combine and aerate.
Add the lemon zest and butter and process for about 20 seconds to combine. Add the beaten egg and process until the dough comes together, about 30 seconds.
Gather up the dough and form into a round. Do not clean the processor. Just set aside.
When dough has chilled, roll it out into a round to fit an 8-inch tart pan. You should have more dough then you need. Reserve the scraps.
Refrigerate or freeze the lined tart pan until ready to use. Place the scraps in the bowl of the food processor and refrigerate.
Pulse crust scraps, flour, brown sugar, and 2 Tbsp almonds until it begins to form crumbs.
Preheat oven to 400°. Arrange the rack to the lowest setting in your oven.
Toss the peach slices with the White Nectarine Jam, cornstarch, cinnamon, and lemon juice until completely combined. Arrange the slices over the dough in concentric circles, until completely covered.
Pour any accumulated juices over the fruit. Dot with butter and top with the crumbs.
Place the tart in the oven and bake for 20 minutes.
Turn the oven down to 375° and bake for an additional 20 minutes, or until the crumbs turn golden brown and juices are bubbling.
Remove to a cooling rack and allow to cool for at least one hour.
Top with reserved sliced toasted almonds. Dust with confectioners’ sugar.