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1
Mix flour, sugar, and salt in processor.
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2
Add butter; using on/off turns, cut in until coarse meal forms.
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3
Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry.
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4
Gather dough into ball and flatten into disk.
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5
Wrap in plastic and refrigerate 1 hour.
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6
(Can be prepared 1 day ahead.
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7
Keep refrigerated.)
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8
Roll out dough on lightly floured surface to 12-inch round.
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9
Transfer to 9-inch-diameter tart pan with removable bottom.
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10
Trim overhang to 1 inch.
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11
Fold in overhang and press, forming double-thick sides.
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12
Chill 30 minutes.
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13
Preheat oven to 375F.
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14
Line crust with foil; fill with dried beans or pie weights.
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15
Bake crust until light brown around edges, about 20 minutes.
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16
Remove foil and beans.
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17
Bake crust until golden brown, about 15 minutes longer.
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18
Cool 10 minutes.
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19
Maintain oven temperature.
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20
Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally.
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21
Add butter and egg; process until blended.
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22
Spread frangipane evenly over bottom of crust.
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23
Toss peaches with remaining 1 tablespoon sugar in large bowl to coat.
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24
Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere.
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25
Bake until frangipane is puffed and golden in center, about 55 minutes.
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26
Cool tart to room temperature.
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27
Melt apricot jam in heavy small saucepan over medium heat.
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28
Brush warm jam over peaches.
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29
Chop remaining 2 tablespoons pistachios and sprinkle over top.
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30
Cut tart into wedges and serve.
