Peach Almond Tart

Ingredients

• 2 rolls store bought puff pastry, thawed according to package directions
• ¼ cup butter, room temperature
• ¼ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup almond flour
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon cinnamon

For the Peaches

• 2 ½–3 cups sliced peaches
• 2 tablespoons sugar
• ¼ teaspoon cinnamon
• 2 tablespoons sliced almonds, optional

Directions

1. Arrange your oven rack to the lowest position and heat it to 400ºF. Line a sheet pan with parchment paper.
2. Unroll the puff pastry sheets and stack on top of each other. Roll out in an approximately 12- to 14-inch square and transfer onto the parchment lined pan. Dock the pastry by piercing it with the tines of a fork about a dozen times. Set aside in the fridge while you prepare the frangipane filling and fruit.
3. In a medium bowl, beat together the butter and sugar. Beat in the egg, vanilla, and almond extract. Add in the almond flour, all-purpose flour, salt, and cinnamon and stir just to combine.
4. Add the peaches to a large bowl along with the sugar and cinnamon and toss gently to combine.
5. Retrieve the pastry from the fridge and spread the frangipane overtop leaving about a 1cm border all the way around. Arrange the peaches on top in an even layer. Scatter the almonds overtop.
6. Bake the tart for 30 to 40 minutes or until deeply golden brown.
7. Allow the tart to cool slightly or fully to room temperature and serve with vanilla ice cream or whipped cream, if desired.