1.Preheat oven to 375 °F. Line baking sheet with parchment paper, set aside.

2.Prepare crust: In bowl of food processor fitted with metal blade, add all ingredients for crust. Pulse to blend, continue to blend until dough gathers and clings to the side of the processor bowl. Remove from bowl, and press into a round disc. Gently press or use a rolling pin and roll the dough to fit the ungreased 10″ springform tart pan.Once crust is smooth on bottom and up the sides of pan, prick with a fork. Cut a 12″ round parchment paper, crumble to wrinkle then unwrinkle, position in tart pan over the dough as you will par-bake or blind bake the crust. Here’s how: fill the parchment liner with dried beans, rice or pie weights if you have them. Place on reserved parchment lined baking sheet and bake 15 minutes. After baking remove from oven, lower oven heat to 350° F and let crust cool while you prepare the filling.

3. Make peach filling: In medium mixing bowl, peel, pit and slice 6-8 medium yellow peaches, place peach slices in bowl, add 1/4 teaspoon lemon juice, 1 tablespoon sugar Toss to coat. Set aside while you make the custard.

4.Make the custard, in a small mixing bowl, add 3 room temperature egg yolks, 3/4 cup sour cream, 1/2 cup sugar and 1/4 cup flour beat until smooth with a whisk.  Add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg,1/4 teaspoon sea salt. stir to blend.  Set aside.

5.Place cooled crust in tart pan on parchment lined baking sheet. Layer rows of peaches in a circular fashion on cooled shortbread crust, reserve the pretty slices for the top layer, as you will have two layers of peaches(unless your peaches were small in size). Once layered, dot with butter. Pour the egg custard over the peaches filling to the edge of crust. Don’t over fill as you want to see the peach design, but enough filling to cover. 

6. Bake the tart at 350°F for 60-70 minutes or until custard is set. Tent tart with aluminum foil if custard and crust begin to brown to0 quickly.  When finished baking, remove from oven.  While tart is warm, brush melted jam over the top of the crust for added flavor and pretty glaze. Remove tart from springform pan, place on serving platter.

7.Serve warm or at room temperature with fresh whipped cream of vanilla or peach ice cream.