• For your peaches:1. Slice up your peaches 2. Cover them with sugar and cinnamon. 3. Let them sit in a bowl for a while so you can allow a lot of the liquids to drain so when they top the tart, it won't seep to the bottom and give you a soggy bottom!For your crust:1. Place all of the dry ingredients in your food processor.2. Pulse a few times.3. Add the butter and pulse until it is the size of peas.4. Slowly drizzle in the water one tablespoon at a time as you pulse so that the crust will come together. 5. Cover your dough with eco-friendly wrap and place in the fridge for 1.5 hours

Putting it all together:

• Set your oven to 350 °F
• Take your dough from the fridge and roll it out between two pieces of parchment paper
• Fill the tart with the dough. If some if hanging over the side, use a rolling pin to roll over the side of the tart. It will trim the edges for you! It is a handy trick that you will thank me for later.
• Place your tart back in the fridge while you make your frangipane.
• Add the butter and sugar in your mixing bowl or stand mixer. Cream them together.
• Add your egg and mix until fully incorporated.
• Place the almond flour and almond extract in the bowl and combine.
• Remove your tart from the fridge and fill it with the frangipane and smooth it out.
• Take your peaches and place them on the tart in the design you want. Make sure they aren't too wet. Remember, no soggy bottom.
• Place your tart in the oven. Depending on the temperature of your oven, bake for 50 - 60 minutes. You can begin to check on it at 50 minutes.
• Remove from the oven when done and let it sit in the pan for a bit to make sure that it doesn't crack when you remove it.
• Serve it up!