Instructions

1. In a heavy bottom pan, stir together the peaches, sugar, and jam, and cook over low heat until peaches soften, about 5 minutes.
2. Set aside to cool.
3. Mix together the butter and sugar with a hand mixer until well blended.
4. Add the egg and egg yolk and continue to mix just until smooth.
5. In a separate bowl, mix the flour, cornmeal, salt, and baking powder.
6. Add the dry ingredients to the butter mixture and mix just until the dough comes together.
7. Preheat oven to 350 degrees F.
8. Take about 3/4 of a cup of the crust mixture, and set it aside.
9. Press the remaining dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom.
10. Spoon the peach mixture into the crust and use a spoon to smooth across the bottom crust.
11. Using your fingers, break up the remaining crust mixture into small pea sized pieces and drop along the outer edges of the tart, leaving the center section of the crostata uncovered.
12. Sprinkle sliced almonds over the top of the tart, leaving center free.
13. Bake the tart in the preheated oven for about 25 to 30 minutes or until it is lightly browned.
14. Remove from the oven and cool 10 minutes before serving.
15. Once cool, dust with powdered sugar if desired.