I grew up in Petaluma, a small town in Sonoma county before Sonoma and neighboring counties embraced the monoculture of the grape. Sure, there are still lots of apples, berries, pears and peaches, but not nearly as many.Then, we didn't have to go very far to find an orchard or berry farm to buy fresh fruit. In the Napa valley in the midst of an ocean of grapevines is a little two acre plot where Dr Wendell Dinwiddie has been growing peaches for almost 20 years. I remember being amazed when he planted those fruit trees in grape country! He planted the varieties of peaches sequentially so a new variety ripens perfectly about every two weeks all summer.There are 8 varieties. I have been making a version of this tart for many years. It marries my favorite flavors of ripe peaches and almonds. The pistachios give the tart a little crunch and a pop of green.The juices of the peaches saturate the crust , giving the tart bottom crust a soft texture full of juice. . (***Note: Some varieties of peaches ripen about the same time , so unfortunately we do not have 4 months of uninterrupted peaches!)

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