Peach Frangipane Tart - cooking recipe

Ingredients

None None FOR THE PASTRY
2 cups flour
8 tbsp (1 stick) cold butter, diced
2 tbsp granulated sugar
1 None egg
1 None egg yolk
None None FOR THE FRANGIPANE
8 tbsp (1 stick) butter, softened
3/4 cup powdered sugar
1 1/3 cups ground almonds
1 tbsp flour
2 None eggs
None None FOR THE FRUIT
4 None peaches (or other stone fruit, such as apricots, nectarines, plums), pitted and sliced
1/4 cup apricot or strawberry jam

Preparation

For the pastry, place the flour, butter, granulated sugar, egg and yolk in a food processor. Pulse until a sandy breadcrumb consistency. Continue pulsing until it forms a ball (you may need to add 1-2 tsp chilled water to help it come together). Wrap in plastic wrap and refrigerate for at least 20 mins, or until required.
For the frangipane, beat the butter and powdered sugar in large bowl with an electric mixer until pale and creamy. Beat in the almonds and flour. Beat in the eggs, one at a time, until fully incorporated. Cover with plastic wrap until required (will keep for 2 days in the refrigerator).
Grease an 11-inch tart pan with removable bottom. Roll out the pastry on a lightly floured surface until it is large enough to line the pan. Line the pan with the pastry, trimming excess. Prick the bottom all over with a fork. Refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Line pastry with parchment paper; fill with baking beans. Bake for 15 mins. Remove beans and paper and allow to cool slightly.
Spoon in frangipane and smooth with the back of a spoon. Arrange the peach wedges on top in an even layer. Bake for 20-30 mins, until the frangipane has set and is an even, golden color. Cool slightly.
Mix the jam with 1/4 cup boiling water. Brush over the tart to form a shiny glaze. Serve warm or cold.