Categories: Pies, Desserts, Fruits/nuts 
      Yield: 6 servings 
  
-----------------------------SWEET PASTRY DOUGH----------------------------- 
      1 c  Flour 
    1/4 c  Sugar 
      1 pn Salt 
    1/4 ts Baking powder 
      4 tb Unsalted butter 
      1 lg Egg 
 
------------------------------POACHED PEACHES------------------------------ 
      3 lb Ripe peaches 
    1/2 c  Sugar 
 
-----------------------------SOUR CREAM FILLING----------------------------- 
    1/2 c  Sour cream 
    1/3 c  Sugar 
      3 lg Eggs 
      1 pn Nutmeg 
    1/2 c  Blanched, sliced almonds 
           Confectioners' sugar 
           - for finishing 
  
  FOR THE DOUGH: COMBINE DRY INGREDIENTS in bowl of food processor and pulse 
  several times to mix. Cut butter into 8 pieces and distribute evenly over 
  dry ingredients in work bowl. Pulse until very finely powdered. Add egg and 
  continue to pulse until dough forms a ball that revolves on blade. Remove 
  dough, press into a disk, wrap and chill. TO POACH THE PEACHES: CUT A CROSS 
  IN THE BLOSSOM end of each peach and immerse in boiling water about 30 
  seconds. Remove peaches to a bowl of ice water and slip off skins after 
  they cool. Cut each peach into eight wedges, cutting them away from the pit 
  as they are removed. Arrange slices in a wide, shallow non-reactive pan in 
  one layer and sprinkle with sugar. Cover and place over low heat and bring 
  to a simmer. Remove from heat. Cool. Drain peaches gently by lifting them 
  from the juices with a slotted spoon to a plate or other non-reactive 
  surface. Reserve the juices for another use. SOUR CREAM FILLING: PREHEAT 
  THE OVEN TO 350F and set a rack in the lower third. Roll the pastry dough 
  on a floured surface and line a 10-inch tart pan with it. Arrange the peach 
  wedges on their sides in a concentric pattern. Whisk the filling 
  ingredients together, strain and skim foam from top. Pour filling over 
  peaches and sprinkle evenly with the sliced almonds. Bake the tart about 40 
  minutes, until the crust is baked through and the filling has set. Cool on 
  a rack. Unmold, and serve at room temperature. Dust with the confectioners' 
  sugar immediately before serving. Store leftovers refrigerated.