Elegant peach tarts with a toasted almond crumb topping.

French Peach Tartlets

1 frozen pie shell dough, thawed
6 peaches, peeled, pitted and sliced
1 tablespoon all-purpose flour
1 cup granulated sugar
1 tablespoon lemon juice
1 large egg
1 cup vanilla wafer crumbs
1/2 cup almond, chopped
1/4 cup butter, melted

1. Roll out thawed pie dough and line 8 shallow 3-inch muffin cups.
2. Peel and slice the peaches and arrange in the prepared tart shells.
3. In a bowl, combine 1 tablespoon flour and 1 cup sugar. Add 1 tablespoon lemon juice and 1 egg; mix well. Spoon over the peaches.
4. Combine 1 cup vanilla wafer crumbs, 1/2 cup toasted, chopped almonds, and 1/4 cup melted butter in a bowl; mix well. Sprinkle over the peaches.
5. Bake at 400°F (205°C) for 5 minutes. Reduce the temperature to 375°F (190°C) and bake for 15 minutes longer, or until the center is set. Cool on a wire rack.

Makes 8 servings.