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Pate Sucree:
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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.)
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2. Add the it of egg, and mix for a few sec. (NOT into a ball.)
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3. Refrigerate 45 min.
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4. Blind bake at 350 until lightly browned.
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Frangipane:
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1. Have all ingredients at room temp. Cream the butter and sugar until very light.
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2. Add almond flour and blend thoroughly- alternate with eggs.
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3. Add the eggs one at a time beating well after each addition.
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4. Add the flavorings, blend thoroughly.
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5. Stir in flour on low speed.
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(Best to refrigerate several hours before using.)
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Tart:
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1. Line tart pan with pate sucree. Cut off excess dough.
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2. Spread a 1/2 inch layer of frangipane onto the uncooked dough (1/2 way up the side)
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3. Place the peaches on the frangipane pressing gently to form an attractive design.
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4. Bake at 375 for 45 min. or until the dough is well cooked and the peaches are tender.
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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.
