Preheat oven to 375°F.
Combine flour, sugar and salt. Cut in cold butter until mixture resembles a coarse meal.
In a small cup thoroughly combine egg yolk and 1 Tablespoon of water, drizzle over flour mixture, and mix until evenly moistened – do not over mix. Mixture should appear crumbly but adhere together when pressed – add 1 or 2 teaspoons more water if necessary.
Press dough evenly over bottom and sides of a 9½ to 10-inch tart pan with removable bottom.
Line with foil and add dry beans or pie weights and bake for 12 minutes.
Remove foil and weights and brush inside of tart shell with egg white; return to the oven for 2-3 minutes until egg white is set.
Toast nuts in a shallow pan for about 6 minutes at 375°F and set aside.
Thoroughly combine peaches and cornstarch and set aside.
Combine butter sugars, spices and salt. Beat in eggs. Fold in nuts and peaches.
Pour into prepared tart pan.
Bake 375°F for 35 minutes.