Almond Peach Tart

In a large bowl, combine 210 g of sifted flour, 85 g of powdered sugar, 25 g of almond flour and ½ tsp of salt. Add 125 g of cold butter cut into small cubes and blend until the mixture resembles crumbs.

In a separate bowl, beat the egg until the white and yolk are combined. Add it to the flour mixture and stir until just incorporated.

Roll out the dough between two sheets of parchment paper into a circle and refrigerate for 40–60 minutes. Transfer it to the tart pan, press it into the bottom and sides, trim off the excess and refrigerate again while you make the filling.

Combine 100 g of almond flour, 100 g of powdered sugar and 30 g of cornstarch. Add 2 eggs, 1 tsp of vanilla extract and 100 g of softened butter, and beat until light and creamy. Spoon the filling into the crust and spread it evenly.

Cut 4–5 peaches (700–800 g) into wedges. Arrange them on top of the filling, slightly overlapping, and sprinkle with brown sugar and almond flakes.

Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, until golden. Let the tart cool before slicing.