Creamy Peach Tart with Smoky Almond Crust

(recipe from Food & Wine magazine)

2 cups vanilla wafer cookies (5 ounces)
1/2 cup smoked almonds
1/4 cup plus 2 Tbsp. sugar
4 Tbsp. unsalted butter, melted
8 ounces cream cheese, softened
1/4 cup sour cream
1 egg
2 firm, ripe medium peaches, peeled and cut into thin wedges

Preheat the oven to 350F. In a food processor, combine the vanilla wafers with the almonds and 2 Tbsp. of the sugar and process until fine.  Add the melted butter and pulse until the crumbs are evenly moistened.  Press the crumbs into the bottom and 1/2 inch up the side of a 9-inch springform pan.  Bake for 10 minutes, until the crust is set.

Meanwhile, wipe out the food processor bowl.  Add the cream cheese, sour cream, egg and 2 Tbsp. of the sugar and process until smooth.  Pour the custard into the crust and bake for 15 minutes, until set.  Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

In a bowl, toss the peaches with the remaining 2 Tbsp. of sugar.  Arrange the peaches in 2 concentric circles over the custard.  Remove the ring, cut the tart into wedges and serve.

(Nope, not vegan, not even close.  Made this to serve the ladies along with snacks and drinks in my garden.  Peaches were on sale, it's a quick recipe.  I couldn't find smoked almonds, just used roasted unsalted ones.  The crust is a bit crumbly, but tastes good.  Any fruit would be fine in this.)