Peach Frangipane Tart
For the crust:
1 1/3 c unbleached flour
1/4 c sugar
1/2 c cold unsalted butter, cut into small cubes
1 large egg yolk
Preheat oven to 450. In a food processor or bowl, combine flour and sugar. Add butter; process until fine crumbs form. Add egg yolk; process until dough holds together. Firmly pat into a ball. Press dough evenly over bottom and up sides of a 10" tart pan with removable rim. Trim and finish edges. Dock all over with fork. Bake until light brown, about 10 minutes. Cool crust on rack.
For the frangipane filling:
3/4 c sliced almonds
1/3 c sugar
1 Tbsp unbleached flour
2 Tbsp Amaretto liqueur
2 Tbsp unsalted butter, at room temperature
Reduce oven temperature to 400. Finely grind slivered almonds in processor. Add flour, sugar, 2 tablespoons amaretto and butter; puree. Add egg; process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack.
If necessary, tart can stand at this point for a few hours; continue with recipe when close to serving time (2 hours or less).
For the peach topping:
1/2 cup peach or apricot preserves
1 Tbsp Amaretto liqueur
5 large peaches, peeled and sliced
1 1/2 Tbsp chopped pistachios
Combine preserves and Amaretto in heavy small saucepan. Bring to a boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds.
Brush some preserves over tart filling. Arrange peaches atop preserves in concentric overlapping circles. Brush with remaining preserves. Sprinkle with chopped pistachios. (Can be prepared 3 hours ahead. Store at room temperature.)
To serve, cut into quarters, then cut each quarter into three pieces. Serve slices of tart with vanilla ice cream alongside.