Peach Tart with Frangipane

Directions

1Line an ovenproof tart dish with baking paper.

Crust

1On a wooden work surface, mix together the flour, sugar and butter.

2Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.

3Make a mound out of this mixture and make a well in the centre. Add the eggs yolks and lemon zest.

4Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.

5Wrap the pastry dough in plastic wrap and refrigerate it for at least 30 minutes (ideally 2 hours).

Tart Filling

1Mix together the ingredients, first the icing sugar and butter, then the remaining ingredients. Add the egg and Amaretto.

2Press the pastry dough into a tart dish 1/2 inch thick.

3Spoon the frangipane mixture over the pastry.

4Arrange the peaches on top. Dust with Turbinado sugar and slivered almonds.

5Bake in an oven preheated to 350°F for 35 minutes, or until the pastry is golden brown.