Crunchy and Custardy Peach Tart

We have been blessed with an abundance of peaches this year, including a giant bag of sweet/tart yellow cling peaches from a friend at work. There are so many delicious treats to make with peaches but nothing beats a fresh peach you must eat over the sink so you don't mess up your clothes.

Until now.

I was a bit skeptical about this tart, chosen for Tuesdays with Dorie by Rachel of sweet tarte, hoping it was a combo that worked and did it ever. The custard and the peaches were wonderful together, and the topping provided just the right amount of sweetness and crunch. I seem to have problems following recipes if I make them before 6 AM, and this one was no different. I completely forgot to use almond flour in place of part of the flour, but I still used the trick I learned from Deb at Smitten Kitchen. Deb uses the whole egg in the crust and rolls it instead of pressing it into the pan. I like the way the dough handles better, as my pressing skills are right up there with my piping and decorating skills.

A few blueberries found their way into my tart as I remembered from this crumble how nicely they play with peaches.

I had to work quickly to get a photo of the tart after it was sliced...it was disappearing too fast to wait any longer! My tasters seemed to like it with one scooping up some crumbs and having them with his sorbet.

If you'd like the recipe, Rachel will have it for you here. And if you'd like to see how the other TWD bakers did with this one, you can find them here. And many thanks to Rachel for a delicious and timely pick.

*******PLEASE NOTE: Lethally Delicious is on hiatus for the month of Ramadan. I will be responding to comments but not keeping up with my Google Reader (like I was before...not) or visiting bloggers other than those who leave comments. I'll be back around Sept. 10th with a spirit refreshed by this blessed month of fasting and prayer. Peace.