Very artistic and delicious, this tart was a runner-up for Best Overall.
1 1/2 cups flour
1 stick butter
1 teaspoon sugar
1/4- 1/2 cup cold water
Work flour and sugar into butter until crumb-like. Add cold water until it just forms a ball. Roll to shape and refrigerate while preparing the filling.
Peal and slice about 5 peaches. Sprinkle with 1/3 cup of sugar mixed with 1 tablespoon of corn starch and juice from 1/2 of a lemon.
Roll out dough and press into a 12-14 inch tart shell. Arrange peaches decoratively on the tart shell. Put tart pan on a cookie sheet to catch drips. Bake at 375 degrees for about 30 minutes, then sprinkle with 1/2 cup of sliced almonds and bake another 15-20 minutes until the juices appear to be thickening and the almonds have browned a little. Enjoy!