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1
Preheat oven to 450F.
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2
Open crust on work surface.
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3
Sprinkle with 1 tablespoon flour.
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4
Rub flour over crust, rubbing out creases.
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5
Arrange floured side down in 9-inch-diameter tart pan with removable sides.
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6
Trim and finish edges.
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7
Pierce all over with fork.
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8
Bake until light brown, about 10 minutes.
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9
Cool on rack.
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10
Reduce oven temperature to 400F.
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11
Finely grind slivered almonds in processor.
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12
Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree.
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13
Add egg and process until well blended.
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14
Pour into crust.
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15
Bake until filling begins to brown and is springy to touch, about 15 minutes.
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16
Cool on rack.
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17
(Can be prepared 6 hours ahead.
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18
Let stand at room temperature.)
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19
Bring medium pot of water to boil.
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20
Add peaches and blanch 30 seconds.
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21
Transfer to bowl of cold water, using slotted spoon.
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22
Peel peaches.
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23
Cut into slices.
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24
Drain well.
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25
Combine preserves and 1 tablespoon amaretto in heavy small saucepan.
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26
Bring to boil, stirring to melt preserves.
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27
Boil until slightly thickened, about 30 seconds.
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28
Brush some preserves over tart filling.
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29
Arrange peaches atop preserves in concentric circles, overlapping slices.
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30
Brush with remaining preserves.
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31
Can be prepared 3 hours ahead.
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32
Store at room temperature.)
