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["Heat oven to 215 degrees C (425F) and put the rack in the middle of the oven.
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Butter an 11-in tart pan.", "In a bowl, combine your flour, almond meal, 1 teaspoon sugar and 1/2 teaspoon of the kosher salt. Mix together.
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In another bowl, combine your oils, milk and almond extract. Whisk together.", "Make a well in the flour mixture and slowly pour the oil mixture into it, mixing together with a fork. Mix until the flour mixture is damp - no need to over-mix.", "Pour the crust ingredients into the buttered tart pan and flatten. Use the palm of your hand or the bottom of a glass to get it evenly spread out on the bottom of the tart pan. Make sure it goes up the sides too.
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Set aside. We will now set to work on the filling.", "In a small mixing bowl, combine your sugars, 2 tablespoons gluten free flour and 1/4 teaspoon kosher salt. Add in the cubed butter. With your fingers, pinch the butter into the sugars and flour mixture until it becomes a sand like mixture. Set aside.", "Wash your peaches and pit them. Slice them into half moons that are about 1 cm thick (not too thin). Arrange the peaches in the tart in circles, from the outside-in, with each layer slightly overlapping the last. Arrange them until you reach the middle, and place a small square in the middle.", "Once your peach slices are nicely arranged in the tart, sprinkle it with the crumb. It will cover them all and seem like a lot - but it's just the right amount of delicious! Once you've poured your crumb mixture over the peaches, place your tart in the oven. It will need 25-35 minutes - until the crumb browns and melts over your peaches and the crust is a golden brown.
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Cool on a rack and serve warm or room temperature, with vanilla ice cream or whipped cream. Enjoy!"]
