Ingredients:
Pastry:
1/2 cup plus 2 tablespoons unsalted butter
2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
4 to 6 tablespoons ice cold water
Frangipane:
3/4 cup almond meal/flour
1/4 cup unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1/4 teaspoon
1/4 teaspoon almond extract
6 ripe but firm peaches, pitted and sliced
3 tablespoons unsalted butter
1/4 cup sugar
Make pastry first. Cut butter into small pieces and put them on the freezer. In a food processor mix flour, sugar and salt. Add butter and pulse until it crumbles. Add water a spoon at a time and pulse until it combined. Form dough into a ball, wrap in plastic wrap and refrigerate for 2 hours and up to 1 day.
In a food processor blend all frangipane ingredients until very smooth.
Remove dough from fridge, place on a floured surface and roll it out to fit a 11 inch tart pan. Prick dough all over with a fork and chill for 30 minutes.
Preheat oven to 375F.
Spread frangipane over the bottom of the pie. Arrange peach slices over frangipane, sprinkle peaches with sugar and top with pieces of butter. Bake tart for 55 minutes, or until crust is golden and peaches are tender.
Serve it warm or room temperature with ice cream or fresh whipped cream.
