Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into a 9-inch tart pan or pie plate.
Brush inside of shell with unbeaten egg white. Arrange peaches in shell; sprinkle with lemon juice.
Combine sugar, cinnamon, nutmeg, cloves, and salt; sprinkle over peaches. Dot with butter. Bake at 350° for 25 minutes.
Combine whipping cream and egg yolk, beating well with a wire whisk. Pour mixture over peaches. Continue baking at 350° for 20 minutes or until set. Cool to room temperature. Cut into wedges to serve.