Peach Frangipane Tart

Pastry Dough
• 4 cups flour
• ½ c. sugar
• 8 oz. butter, cubed
• pinch of salt
• 3 eggs
• ¼ c. cold water

Almond Cream
1 c. butter (2 sticks)    • 1 c. sugar
• 1 c. almond flour    • 4 eggs
pinch of salt    • 1 tbsp. almond extract
• 6 large New Jersey Peaches
• ½ pint Raspberries and Blackberries
• 2 oz. sliced almonds

Directions
Peel, core and cut Peaches in half. Pastry Dough: In the bowl of a mixer, combine flour, salt, sugar. Next add cold butter (cubed). Mix over med. speed for 4-5 min. until texture is sandy and no particles of butter visible. Mix eggs with the water and add to dry ingredients & mix over low speed until incorporated. Be careful not to over-work the dough. Form finished dough into a disc, cover with plastic wrap and let it rest for at least 30 min. in refrigerator. In the meantime…
Prepare Frangipane: Mix butter & sugar with an electric mixer until light & fluffy. Add almond flour & mix until well combined. Add eggs, one at a time. Mix over medium speed after each addition. Add almond extract.
Assemble Tart: Remove the dough out of the refrigerator. Roll into a circle 1/8” thick and transfer to a tart ring. Make sure at least 2” of dough are left hanging over the edges of the ring to form the border. Spread the frangipane over the bottom of the shell. Cover the surface with a layer of peach halves, raspberries and blackberries arranged in a decorative pattern. Finish with sliced almonds. Bake at 350° oven for 40-45 min. Let it come to room temp. before removing tart from the ring. Finish with warm apricot glaze & powdered sugar.