Tarte Aux Pêches

We had some peaches just reaching the perfect state of ripeness. I used four of them to make this:

The peach tarte cools on the deck.

I started, of course, with my standard crust, the pâte brisée. Then Ken peeled the peaches and I sliced them up. I arranged them in the shell on a thin layer of ground almonds.

A close up. These were white peaches, by the way.

Next, I made a custard with milk, cream, sugar, and an egg. The tart went into the oven and toward the end of baking I glazed it with a red currant glaze (made with red currant jelly). Tastes like summer!