To make the pastry, rub together the
flour and butter until it looks like fine
breadcrumbs, then mix in the sugar.
Add 1 egg yolk and 1 tsp water, followed
by the next yolk and 1 tsp water until
the dough just comes together. Wrap
in cling film and refrigerate for 30 mins.
Heat oven to 200C/180C fan/gas 6.
Roll the pastry out on a lightly floured
surface until big enough to line a 23cm
tart tin. If the dough rips, simply patch it
up. Cut away the excess pastry. Line with
greaseproof paper, fill with baking beans,
then bake for 10 mins. Remove paper and
beans. Prick quite a few holes in the base
of your tart, then bake for another 10-15
mins until biscuity.
While the pastry cooks, make the filling.
Whisk the sugar and butter together until
you get a pale paste. Beat in the eggs and
finally add the almonds and flour. Spoon
into pastry case, arrange the peach slices
across the top in a pattern and bake for
30-40 mins until golden. When cool,
brush your preserve or jam across the
top. Serve with a little pot of crème
fraîche on the side and eat it quick before
anyone else gets their hands on it!