Flower Child Peach Tart

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 1 frozen pie crust (most are vegan)
 * ¾ cup slivered blanched almonds
 * ⅓ cup sugar
 * 3 tablespoons amaretto
 * 2 tablespoons (¼ stick) soy margarine
 * egg replacer = 1 egg
 * 4 – 5 ripe peaches
 * ½ cup peach or apricot preserves

Directions

 * 1) Pre-bake pie crust according to package directions.
 * 2) Let cool slightly on a rack.
 * 3) Set over temperature to 400°F.
 * 4) Finely grind slivered almonds in processor.
 * 5) Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and soy marg and puree.
 * 6) Add egg replacer and process until well blended.
 * 7) Pour into crust.
 * 8) Bake until filling begins to brown and is springy to touch, about 15 minutes.
 * 9) Cool on rack (can be prepared 6 hours ahead. Let stand at room temperature).
 * 10) If your peaches are very ripe, you can skip this part, but if not, it helps to blanch them first to easily remove the skins.
 * 11) To do this, bring medium pot of water to boil.
 * 12) Add peaches and blanch 30 seconds.
 * 13) Transfer to bowl of cold water, using slotted spoon.
 * 14) Peel peaches.
 * 15) Cut into slices.
 * 16) Drain well.
 * 17) Combine preserves and 1 tablespoon amaretto in heavy small saucepan.
 * 18) Bring to boil, stirring to melt preserves.
 * 19) Boil until slightly thickened, about 30 seconds.
 * 20) Brush some preserves over tart filling.
 * 21) Arrange peaches atop preserves in concentric circles, overlapping slices.
 * 22) Brush with remaining preserves.
 * 23) Can be prepared 3 hours ahead.
 * 24) Store at room temperature.