Crust:

Place flour and sugar in a food processor.

Process briefly to mix.

Drop chunks of butter in the feed with motor running and process quickly until mixture is crumbly.

Add the egg, almond extract, and pecans and process until just combined.

Do not overmix the crust.

Form dough into a flattened ball and press into the bottom and sides of a 9"tart pan with a removable bottom.

Cover crust tightly with plastic and chill in refrigerator for a minimum of thirty minutes.

Bake the crust for 15-20 mins or until slightly browning.

Cool crust on wire rack.

Peach Filling Layer:

Mash peaches together with cornstarch, sugar and lemon juice in medium saucepan.

Cook over medium heat for 5 minutes or until mixture thickens.

Add butter and stir until blended.

Cool slightly and pour into cooled crust.

Blueberry Filling Layer:

Mash 2 cups of the blueberries with sugar, cornstarch, cinnamon and lemon juice.

Cook in a large saucepan over medium heat until thickened and translucent.

Stir in butter and remaining whole blueberries.

Cover peach filling layer with blueberry filling.

Cool.

Optional: Garnish with whipped cream, fresh peaches and mint.

Serve immediately or cover and refrigerate.