1/2 c. butter
1 c. flour
3 tbsp. confectioners' sugar

Preheat oven to 425 degrees. Place all ingredients in bowl. Mix with fingers into a crumbly dough. Place in a 8 inch tart pan and with heal of hand, push into place, making sure dough goes well up the sides of pan. Prick bottom with fork. Place in freezer for 1 hour. Bake tart shell for 12 minutes until just browned.

FILLING:

4 c. peaches, peeled and sliced (about 5 peaches)
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. cinnamon
3 egg yolks
2/3 c. heavy cream

Preheat oven to 400 degrees. Arrange sliced peaches in tart shell. Sprinkle with sugars and cinnamon. Bake 15 minutes. Turn heat down to 375 degrees. Beat egg yolks, adding cream. Pour over peaches. Bake for 30 minutes until filling is set. Cool before cutting.