• Make Almond Flour Crust
• Combine tart crust ingredients. Mix Well.
• Refrigerate for 30 minutes.
• Remove almond flour pie dough and roll between two pieces of parchment paper or plastic wrap. Place in tart pan. There will be enough dough left over to make one small tester.
• Bake at 350 degrees F. for 6 minutes, just enough to set the dough.

Make Tart Filling

• Score an x in peaches. Drop in boiling water for one minutes.
• Cool Peaches. Peel.
• Peaches should peel easily.
• Cut peaches to get about 1 1/2 cups cubed.
• Place one tablespoon butter, Swerve brown sugar in small frying pan and sauté peaches. for a minute. Remove peaches to a bowl. Add almonds. Continue stirring frequently until almonds are golden brown.
• Heat the heavy cream with granulated swerve and almond extract until it boils. Take off heat.
• Add peaches and almonds to tart. Pour heavy cream into tart.
• Cover the outside Crust with foil as almond flour browns very easily.
• Place a sheet pan on the rack beneath the tart, covered in foil in case of run over.
• Turn oven up 400 degrees and bake for 25 minutes.
• Check tart at 15 minutes, as you may need to cover entire tart loosely with foil.
• When you take the tart out of the oven, run a butter knife gently around the edges as the caramelization can cause sticking.
• Cool completely before removing.