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1
In the bowl of a food processor, combine the flour, sugar and salt.
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2
Pulse to mix.
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3
Add the butter and egg yolk and pulse until the butter forms peas sized pieces with the flour.
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4
Place the crumbly dough into one 4-by-13-inch tart shell and gently press the dough against the bottom and walls of the pan.
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5
Make sure to evenly coat the sides while being careful to not compact the dough too much.
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6
Freeze the tart shell for 20 minutes.
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7
Preheat the oven to 375.
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8
Prick the bottom of the tart crust a few times with a fork, line the bottom with a sheet of tin foil, and place pie weights onto the lined foil.
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9
Bake until the edges are lightly golden, about 20 minutes.
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10
Let the pastry crust cool on a wire rack.
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11
To prepare the filling, add the almonds to the bowl of a food processor and pulse until finely ground.
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12
Add the butter and sugar to the bowl and process until smooth.
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13
Then add the egg, reserved egg white, lemon zest, flour, cornstarch, salt and extracts.
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14
Pulse into an even consistency and fold in the chia seeds.
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15
Lower the oven temperature to 350.
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16
Remove the baking weights and tin foil from the tart pan.
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17
Spread the frangipane into the cooled shell.
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18
It should come up to just 1/4-inch in an even layer just below the top edge.
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19
Slice the peaches 1/8-inch thick and place them in neat bundles in a decorative pattern across the filling.
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20
Gently press the fruit into place.
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21
Place the tart on a baking sheet and bake until the crust and the frangipane filling are golden and have set, about 40 minutes.
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22
Cool on a wire rack.
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23
Slice and serve with a sprinkling of a few chia seeds.
