Crush lemon verbena leaves and combine with heavy cream.
Cover with plastic and refrigerate overnight.
To prepare peaches, halve and remove pit and skin.
Toss in 3/4 cup sugar in bowl and let macerate for 10-15 minutes.
Heat clarified butter, and place first phyllo sheet on a cutting board.
Brush entire surface and lay next sheet on top, getting out all air bubbles, continuing process until all six sheets are laid out.
Using a 6-inch saucer as a guide, cut out 6 circles.
Place each circle into a bottomless 5-inch metal ring.
Prepare the almond cream in a food processor or mixer, creaming the butter and sugar until fluffy.
Lower speed and add almond flour, eggs, flour and almond extract, mix until fully incorporated.
Pipe 1/2 inch of almond cream into phyllo shell, place peach in center and bake at 350 until phyllo shell is golden brown, approximately 15 minutes.
Let peach tart come to room temperature, evenly coat the top of the peach with granulated sugar, to approximately 1/16-inch thick, and brulee using a torch or a brulee iron.
Discard verbena leaves and whip the cream to stiff peaks.
Place a quenelle of whipped cream next to the peach tart, and serve.