Amaretto Peach Tart with Polenta Crust

Tonight we went to a cookout, so I volunteered to bring a dessert and pasta salad. Ever since I saw Ina Garten make baked amaretto peaches a few weeks ago, I've been craving them. Since it's so hot, I didn't want to make baked peaches, but wanted to still use them somehow.
To make this especially Italian, I decided to add some polenta and ground almonds to the crust, and mascarpone for the creme base.
I didn't have a recipe for this tart, just kind of went with it, and I am so pleased with the end results! The only thing I might change is make more crust because it didn't go all of the way up the sides.

Amaretto Peach Tart with Polenta Crust

Crust:

1 c. AP flour

1/3 c. polenta or corn meal

1/2 tsp. salt

1/3 c. sugar

1/3 c. ground almonds

1 egg yolk

6 tbsp. butter, very cold, diced

Ice water

Peaches:

2 tbsp. butter

1/2 c. packed brown sugar

1/2 c. amaretto liquor

1 12 oz. bag frozen peaches, sliced

Creme:

8 oz. mascarpone at room temperature

1/2 c. reserved peach cooking liquid

Preheat oven to 375 degrees.

Add flour, polenta, salt, sugar and almonds to a food processor. Pulse.

Add egg yolk, pulse.

Add butter and pulse and run until the mixture is crumbly and comes together.

Add water 1 tsp. at a time until it forms a dough.

Press into a greased tart shell, place in the freezer for 10 minutes.

Bake for 18-20 minutes.

Cool on a wire rack.

To make peaches:

Heat a skillet over medium, melt butter and add brown sugar.

Turn heat to high, add amaretto.

Boil down mixture until it's a thick glaze.

Turn heat off, add peaches and turn to coat.

Let peaches sit in liquid for 20 minutes and cool liquid.

Strain off 1/2 c. of the liquid, whisk together with mascarpone.

Spread onto the bottom layer of the tart, top with peaches.

Refrigerate until ready to serve.