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1
Rinse and dry the peaches, cut them in half through the stem, and remove the pits.
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2
Spread the 3/4 cup sugar in the bottom of the saute pan, drizzle the lemon juice all over, and fit in all the peach halves, cut side down, on top of the sugar.
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3
Set the pan over medium heat, and, without disturbing the contents, let the sugar dissolve in the juices released by the peaches.
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4
Raise the heat and bring this syrup to a boil, partially cover the pan, and cook the peaches in place for about 5 minutes, then turn them over and cook for a couple of minutes.
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5
Turn them over again to cook the skin side for 2 minutes.
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6
Keep cooking and turning the peaches until theyre tender and glistening with the syrup theyve absorbed, about 15 minutes or more, depending on ripeness.
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7
Cover the pan if the peaches seem hard; otherwise, cook uncovered.
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8
Keep the syrup bubbling and thickening, but dont let it burn.
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9
Turn off the heat, and let the peaches cool in syrup while you prepare the crust dough.
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10
Put the almonds and 1/2 cup sugar in the food-processor bowl and process; add cocoa and flour and blend with the almond powder.
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11
Drop in the egg white, and process until incorporated.
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12
Scrape down the sides of the bowl, add the butter, and process.
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13
Clean the sides again; process once more to form a stiff, smooth, and somewhat sticky dough.
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14
Butter and flour the tart pan.
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15
Scrape all of the dough into the pan bottom.
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16
Moisten your fingers with water, and press the dough, spreading it over the pan bottom in an even layer, with a rim of dough up against the fluted side ring.
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17
Blot up any moisture on the doughfrom your wet fingerswith a sheet of paper towel.
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18
Arrange a rack in the center of the oven, with a baking stone if you have one, and heat to 375 .
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19
Spread the apricot jam in an even layer on the dough.
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20
Cut the cooled peach halves in two, so you have sixteen or twenty wedge-shaped fruit pieces, and place them in a flower-petal pattern, or some other neat arrangement, completely filling the crust.
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21
Spoon some of the remaining peach syrup all over the fruit.
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22
Set the tart on a cookie sheet or a sheet of heavy-duty foil (to catch the juices), and bake for 45 minutes, or until the peaches are nicely caramelized and the crust is deeply browned.
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23
Cool briefly on a wire rack, and separate the side ring from the crust before any caramelized juices are set.
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24
While the peaches are still warm, drizzle over them the last of the peach syrup, and, if you like, top with a scoop of vanilla ice cream or dollops of whipped cream or creme fraiche.
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25
Serve right away, as the ice cream melts.
