Preheat oven to 350 degrees F.
Melt butter over medium heat until brown sediment forms at the bottom of the pan (approximately 3 minutes). Set aside to cool.
Combine eggs, sugar and flour in a food processor. Process until smooth. Pour in warm butter and process briefly until combined. Add vanilla and process 5 seconds. Set aside.
Roll out pastry on a lightly floured surface. Line a 10″ tart pan with removable bottom. Combine sugar, cinnamon and nutmeg in a small bowl to make cinnamon sugar. Pour in filling, top with peaches and pecans; sprinkle with cinnamon sugar. Bake 50 minutes until browned. Cool on cake rack. Dust w/powdered sugar. Serve warm.
In mixing bowl, beat egg yolks and sugar until thickened and pale. Stir in salt and cornstarch. Gradually stir in milk.
Pour mixture into heavy saucepan and cook over low heat. Stir constantly 10 – 15 minutes or until mixture thickens and lightly coats the back of a wooden spoon. Remove from heat and cool in ice water. Stir in bourbon and refrigerate covered until serving time.
Sift flour into a large bowl. Stir in sugar. Cut butter into 1/2″ cubes and toss with flour until cubes are coated. Crumble the butter into the flour by rubbing it between your fingertips (the coolest part of your hand), lifting the pieces and letting them fall down again. Continue until mixture resembles coarse cornmeal.
In a small bowl whisk egg yolks and heavy cream together then pour on to the flour mixture. Make a moist ball with the dough. Cover and refrigerate until ready to use.