*this dessert can easily substitute peaches with pears or apples;
Grease 9-inch springform pan with cooking spray.
Peel and slice peaches into 1/4 inch slices, discarding pit
In small mixing bowl, whisk together flour, baking powder and salt and set aside.
With an electric mixer, cream butter and sugar on medium until light and fluffy. Beat in eggs, one at a time, then add almond extract until smooth.
Add the flour mixture a little at a time, mixing at low until batter is just blended together. Spread batter into the bottom of the springform pan, using a rubber spatula to even it out. Wrap and chill for 20 minutes.
Preheat oven to 375 degrees. In a bowl, mix 2 Tbsp sugar with cinnamon. Sprinkle over peaches.
Remove dough from the refrigerator and arrange peaches in tight concentric circles on top of dough, gently pushing down approximately 1/4-1/2 inch.
Bake for 45-50 minutes or until edges are golden and center is set.
Cool tart in pan for 10 minutes. Run sharp knife around edge and remove sides of pan.
Top with vanilla ice cream or your favorite sorbet.