Heat oven to 400°F.

Combine butter and 1/3 cup sugar in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed.

Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with a fork. Bake 15-18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.

Reduce oven temperature to 350°F.

Combine all remaining filling ingredients except almonds in a bowl with a whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake 32-40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.

*Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.

- If crust mixture is too dry, add 1 to 2 tablespoons milk.