If you don’t have a tart pan with a removable bottom, use a pie plate. Your first piece may not look great but it will still be tasty. The amount of fruit will depend on their size.
To peel peaches, drop into boiling water for about 30 seconds, then remove into a bowl of cold water. When cool enough to handle, slip skins off.
1/2 c butter, softened, plus extra for greasing tart pan
1/4 c packed brown sugar
1/4 t almond extract (or vanilla extract)
1 egg, lightly beaten
1 c all-purpose flour
1/2 t baking powder
1/4 t salt
2 peaches, peeled, thinly sliced; or 2 apricots, thinly sliced
3 or 4 plums, thinly sliced
1/4 c peach jam, melted (optional)
1. Preheat oven to 350ºF.
2. Butter a 9″ x 1″ tart pan with a removable bottom (or a pie plate). Cream butter and sugar in a large bowl. Stir in almond extract and egg. Stir in flour, baking powder, and salt until well blended. Refrigerate dough for about 30 minutes.
3. Press dough on bottom and up sides of tart pan. Arrange peaches or apricots and plums attractively on dough. Bake 30 – 35 minutes or until edge is golden brown. Cool on a rack for 10 minutes; remove side of tart pan.
4. If using, pour or spread melted peach jam over tart.