Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, stir together the
Unbleached All Purpose Flour (1 1/4 cups)
Kosher Salt (1/4 tsp)
. Using a pastry blender, cut in the
Vegetable Shortening (1/3 cup)
until you create pea-sized pieces.
Moisten a little bit at a time by sprinkling a section with 1 Tbsp of
Water (as needed)
gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of water at a time, until all of the dough is moistened. Form the dough into a ball.
On a large piece of lightly floured parchment paper, roll pastry into a 13-inch circle. Slide the paper with the pastry onto a baking sheet. Set aside.
For the filling, add the
Peaches (3 cups)
and 1 Tbsp of
Lemon Juice (1/2)
to a large bowl. Toss until coated.
Granulated Sugar (1/4 cup)
Unbleached All Purpose Flour (1/4 cup)
Ground Nutmeg (1/4 tsp)
in a small bowl. Sprinkle the sugar mixture, along with the
Fresh Thyme (1 tsp)
on top of the peaches. Toss again until all of the peaches are coated.
Mound the fruit filling in the center of the prepared pastry, leaving the outer 2-inches uncovered. Fold the uncovered pastry up over the filling, pleating the dough as necessary. Use the paper to lift the dough, if need be.
Sprinkle the filling with the
Almonds (1 Tbsp)
. Lightly brush the pastry top and sides with
Milk (to taste)
and sprinkle with additional sugar.
Bake for 50 to 55 minutes or until filling is bubbly and crust is golden. If necessary, cover the edge of the tart with foil for the last 5 to 10 minutes of baking to prevent over-browning.
Cool for 30 minutes on the baking sheet on a wire rack. Serve and enjoy!