Ingredients:

  • 1½ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 2 tbsp powdered sugar
  • ¼ tsp salt
  • 4 tbsp ice-cold water
  • 1 cup almond flour
  • ¼ cup unsalted butter, softened
  • ⅓ cup honey
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 600g ripe but firm peaches, sliced
  • 1 tbsp turbinado sugar
  • 2 tbsp apricot preserves
  • 1 tsp lemon juice

Instructions:

  1. Preheat the oven to 190°C (375°F). Pulse 1½ cups all-purpose flour, 2 tbsp powdered sugar, and ¼ tsp salt in a food processor.
  2. Add ½ cup cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  3. Add 4 tbsp ice-cold water one tablespoon at a time, pulsing until the dough just begins to clump together.
  4. Press the dough into a disc, wrap in plastic, and refrigerate for 1 hour.
  5. Roll out the dough, fit it into a 9-inch tart pan with a removable bottom, and prick the bottom with a fork. Line with parchment and pie weights; bake at 190°C (375°F) for 12 minutes, remove weights, and bake for another 5 minutes until pale gold.
  6. In a mixing bowl, beat ¼ cup softened unsalted butter and ⅓ cup honey until smooth and aerated.
  7. Beat in 1 large egg and 1 tsp vanilla extract until the mixture is glossy.
  8. Stir in 1 cup almond flour and ¼ tsp salt until just combined.
  9. Use an offset spatula to spread the frangipane filling into the par-baked shell in an even, smooth layer.
  10. Arrange 600g sliced peaches in concentric circles, slightly overlapping each other.
  11. Sprinkle 1 tbsp turbinado sugar over the peaches.
  12. Bake at 180°C (350°F) for 35–40 minutes until the frangipane has puffed up around the peaches, edges are deep golden brown, and the internal temperature of the filling reaches 71°C (160°F).
  13. Heat 2 tbsp apricot preserves and mix with 1 tsp lemon juice; brush the mixture over the warm peaches for a glaze.