Ingredients:

For the sweet crust:

2 3/4 cups flour

1/2 cup sugar

2 extra large eggs;

3 Oz vegetable oil

1 tsp baking powder 

For the custard:

Follow instructions here:

https://www.nonnaantoinette.com/recipe/crema-pasticcera

Other:

1 large can (29 Oz) peach halves, in light syrup

Amaretti, 4 Oz, about 25 cookies (See tips)

Directions:

Grease and flour a deep pie pan. Set aside.

Place all the ingredients for the crust in the bowl of a stand mixer equipped with a paddle attachment.

Mix well until a dough ball forms.

Move dough to a clean, floured surface and knead by hand for a couple of minutes.

Dough consistency should be smooth and elastic.

If dough is too dry or too soft, adjust accordingly by adding more flour if too soft or a little milk if too dry/hard.

Wrap dough in plastic film and set aside on the counter.

Make the custard according to my directions in the link above.

Pour custard in a shallow bowl, cover with plastic film and place in fridge.

Drain peach halves on paper towels, being careful not to break them.

Crush about 12 amaretti into crumbs. Set aside.

Place 12 additional amaretti (entire ones) on a small plate and set aside.

Preheat oven to 365F.

Next, unwrap the dough and divide into two pieces, one slightly bigger than the other.

On a floured surface, roll the bigger piece into a round pie crust.

Line the pie pan with the pie crust. Poke little holes on the bottom of the crust with a fork. 

Remove custard from the fridge. 

Spoon 2/3 of the custard into a bowl.

Add the crushed amaretti and mix well until incorporated.

Place the custard mix into pie pan, over the crust.

Level off evenly.

Take a peach half, place an amaretto cookie in the pit hole and place pit-side down in the center of the pie.

Continue with the remaining peach halves, making sure to arrange them evenly around the center peach.

One by one, place additional whole amaretti in between the peach halves (see picture).

Roll out the rest of the dough into a circle and gently place over the top of the pie.

Trim off extra dough around the edges.

Seal edges by crimping them.

Brush top with a little milk and sprinkle with pearl sugar.

Bake tart in preheated oven for about 40 minutes or until golden.

Can be served at room temperature or cold from refrigeration.

TIPS:

The dough used for the crust does not need to be refrigerated while it rests because it’s made with oil, not butter.

A 29 Oz can of peaches can contain 6 or 7 halves, depending on size. Use the biggest one for the center and arrange the rest evenly around it.

Amaretti are small Italian crunchy almond cookies available everywhere. They are perfect for this recipe because each cookie looks like half a pit of a peach while adding a subtle almond flavor to the tart’s filling.