Ingredients

Pate Sucree:

8 oz flour

5 oz butter- cold

2 1/2 oz sugar

1/2 t egg

1/2 t vanilla

pinch of salt

Frangipane:

4 oz butter, room temp

4 oz sugar

4 oz almond flour

3 eggs, room temp

1 t vanilla

1 T dark rum

zest of 1/2 lemon

1 T flour

Tart:

1 can apricot glaze

8-12 fresh peaches, skinned and pitted (can use canned fruit)

Preparation

Pate Sucree:

  1. Cut butter into small pieces. In a food processor or mixer, combine the butter, flour, sugar, and salt until the mixture resembles small flakes (about 12 sec.)
  2. Add the it of egg, and mix for a few sec. (NOT into a ball.)
  3. Refrigerate 45 min.
  4. Blind bake at 350 until lightly browned.

Frangipane:

  1. Have all ingredients at room temp. Cream the butter and sugar until very light.
  2. Add almond flour and blend thoroughly- alternate with eggs.
  3. Add the eggs one at a time beating well after each addition.
  4. Add the flavorings, blend thoroughly.
  5. Stir in flour on low speed. (Best to refrigerate several hours before using.)

Tart:

  1. Line tart pan with pate sucree. Cut off excess dough.
  2. Spread a 1/2 inch layer of frangipane onto the uncooked dough (1/2 way up the side)
  3. Place the peaches on the frangipane pressing gently to form an attractive design.
  4. Bake at 375 for 45 min. or until the dough is well cooked and the peaches are tender.
  5. Brush the crust with apricot glaze (can use red current jelly- DON’T add water, just heat to liquify) or sprinkle with confectionery sugar.