Flower Child Peach Tart

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

Ingredients

 * 1 Frozen Pie Crust (most are vegan)
 * 3/4 cup slivered blanched almonds
 * 1/3 cup Sugar
 * 3 tablespoons amaretto
 * 2 tablespoons (1/4 stick) soy marg
 * egg replacer = 1 egg
 * 4 - 5 ripe peaches
 * 1/2 cup peach or apricot preserves
 * 4 - 5 ripe peaches
 * 1/2 cup peach or apricot preserves

Directions

 * 1) Pre-bake pie crust according to package directions.
 * 2) Let cool slightly on a rack. Set over temperature to 400 degrees.
 * 3) Finely grind slivered almonds in processor.
 * 4) Add remaining 1 tablespoon flour, Sugar, 2 tablespoons amaretto and soy marg and puree.
 * 5) Add egg replacer and process until well blended. Pour into crust.
 * 6) Bake until filling begins to brown and is springy to touch, about 15 minutes.
 * 7) Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
 * 8) 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.
 * 9) To do this, bring medium pot of water to boil.
 * 10) Add peaches and blanch 30 seconds.
 * 11) Transfer to bowl of cold water, using slotted spoon.
 * 12) Peel peaches. Cut into slices. Drain well.
 * 13) Combine preserves and 1 tablespoon amaretto in heavy small saucepan.
 * 14) Bring to boil, stirring to melt preserves.
 * 15) Boil until slightly thickened, about 30 seconds.
 * 16) Brush some preserves over tart filling.
 * 17) Arrange peaches atop preserves in concentric circles, overlapping slices.
 * 18) Brush with remaining preserves.
 * 19) Can be prepared 3 hours ahead.
 * 20) Store at room temperature.