Peach Almond Tart

• Brown Butter Crust
• 2 1/2 cups flour
• 1/2 cup sliced almonds, toasted and finely ground
• 1/2 cup sugar
• 1/2 tsp salt
• 3/4 cup unsalted butter
• Almond Filling
• 7 ounces almond paste
• 1/4 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1 Tbsp sugar
• 2 Tbsp flour
• 1/8 tsp salt
• 2 tsp Amaretto
• 2 medium peaches, peeled and thinly sliced
• 1 Tbsp Turbinado sugar

1. Preheat oven to 350u0b0F and spray an 11 x 8-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.
2. Add brown butter to flour mixture and stir until incorporated. Press mixture in the bottom and up the sides of prepared tart pan. Bake for 12 minutes, until slightly puffed and set. Cool completely on a wire rack.
3. Increase oven temperature to 375u0b0F. Place almond paste and butter in a food processor; process until blended. Add eggs; process until smooth. Add sugar, flour, salt, and Amaretto; process until combined. Spoon mixture into cooled tart shell and spread into an even layer with an offset spatula.
4. Arrange peach slices over filling and sprinkle with turbinado sugar. Bake for 24 to 25 minutes, until puffed and golden. Cool tart completely on a wire rack before releasing from the pan. Store leftovers overnight in an airtight container in the refrigerator; bring to room temperature before serving.

brown butter, flour, almonds, sugar, salt, unsalted butter, almond filling, almond paste, unsalted butter, eggs, sugar, flour, salt, peaches, turbinado sugar

Taken from www.epicurious.com/recipes/member/views/peach-almond-tart-52889361 (may not work)