Father's Day By Christy Rost   For all the times he played catch in the front yard, drove the family to the beach, and sat through countless music recitals, football games and track meets in all kinds of weather, Dad deserves special recognition on Father's Day.  Make Dad feel like a king this Father's Day with a celebration he will love.  A delicious meal, with a one-of-a-kind family centerpiece is the perfect place to start. Create a special display for the table with mementos from Dad's favorite hobby, sport or vacation spot you have enjoyed together.  For the fisherman, gather Dad's tackle box, fishing net and reel, and arrange these in the center of the dinner table.  If he prefers tennis, select a tennis racket, a can of balls and brochures of tennis vacation destinations Dad has enjoyed.  Gardeners will appreciate a tabletop "landscape" of gardening tools, seeds and a few new flowers or herbs.   Arrange these mementos on the dining table together with framed photographs taken of the family through the years.  And don't forget to include old photographs of Dad's father, grandfathers and even great-grandfathers.  This is an opportunity to show your father how much you love him, and it will undoubtedly become the catalyst for animated discussions of "remember when", as well as a time for Dad to share stories about his own childhood.    The meal should be festive, so treat Dad to a thick, juicy steak grilled to perfection in the backyard.  Or ribs, dripping with a sweet and spicy barbecue sauce, and served with first-of-the-season corn-on-the-cob and ranch beans.  For dessert, my Almond Peach Tart is sure to put a smile on any father's face.  With the Texas peach growers enjoying their best crop in years, peaches will be plentiful throughout the summer, so you may want to keep this recipe handy. Serve this tart with a scoop of vanilla ice cream for the ultimate in summer enjoyment.                        Almond Peach Tart Pastry 1/ 3 cup blanched almonds 1 1/3     cups flour 1    tablespoon sugar 1/ 2 teaspoon salt 1/ 2 cup cold unsalted butter 3    tablespoons ice water 1/ 4 teaspoon almond extract Filling 3    pounds peaches (about 8) 3/ 4 cup sugar 2    tablespoons flour 1/ 2 teaspoon cinnamon 1/ 4 teaspoon freshly grated nutmeg Place almonds in bowl of a food processor.  Process until almonds are ground fine.  Add flour, sugar and salt.  Pulse several times to mix.  Cut cold butter into 8 pieces and add to flour mixture. Process until butter is pea-size. Add water and almond extract; process until pastry forms a ball.  Do not over-process.  Remove pastry from processor, wrap in plastic wrap and refrigerate 30 minutes.  When chilled, roll out pastry on a floured surface.  Place in a 10-inch tart pan, folding edges to double pastry against fluted sides of tart pan.  Using a rolling pin, trim excess pastry by rolling pin over top of pan. To peel peaches, drop fruit in a pot of boiling water for 30 seconds; remove with a slotted spoon and place in bowl of ice water.  Skins will peel easily with a knife.  Slice fruit and arrange in tart pan lined with pastry. In a small bowl, combine remaining ingredients, stirring to mix.  Sprinkle sugar mixture over peaches.  Bake at 400 degrees for 40 minutes, or until pastry is golden brown and filling is bubbly. Read more of Christy Rost's articles in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com