Ingredients

The following ingredients have 12 Servings
  • 1 frozen pie crust
  • 7 ounces almond paste
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter (softened)
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 tablespoon orange juice
  • 1 teaspoon brandy
  • 1/4 cup flour
  • 1 1/2 cups sliced peaches
  • 1/3 cup sliced almonds (crushed)
  • 3 tablespoons brown sugar
  • 1/2 cup flour
  • 3 tablespoons salted butter (melted)

Instruction

  • Par bake the pie crust if not done already. Place parchment paper over the pie crust and fill with pie weights.
  • Bake the crust at 375F degrees for 10 minutes. Remove from the oven and let it cool while preparing the other ingredients.
  • Roll out the almond paste into about an 8 inch circle. Place it in your (mostly cooled) pie crust and gently press it down. 
  • Beat the butter and sugar for 1 minute.
  • Add the eggs, almond extract, orange juice and brandy and beat until smooth, about 1-2 minutes.
  • Mix in the flour. Pour the mixture into the almond paste lined pie crust.
  • Place the sliced peaches on top in a circular pattern (see below), or any pattern you like.
  • Top with the almond crumble (below) and bake at 350F degrees for 30 minutes. The edges of the crust should be golden brown.
  • Remove the tart from oven and let it cool at room temperature. Refrigerate for 3 hours or overnight before serving.