When savoring Amanda Hesser’s delightful and hassle-free Peach Tart, I noticed she added a bit of almond extract to the crust. The genius pairing of peach and almond endeared me, so I decided to embrace the idea. I added almond to the crust, topping and cream, each serving a different flavor and textural purpose. Since almonds have plenty of fat, I cut out the milk and half of the oil in the crust, altered the topping by adding chopped almonds for crunch which juxtaposed with the velvety almond cream. Honoring Spring, I finished the tart sprinkling edible flower petals on top.

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