Frangipane Peach Tart

• Crust
• 1 1/2 cups All purpose flour
• 1/2 teaspoon Salt
• 1 teaspoon Sugar
• 1/2 cup Flavorless oil (your choice)
• 2 tablespoons Whole milk
• 1/2 teaspoon Almond extract
• Frangipane filling
• 1 1/2 cups Almond flour (blanched)
• 1 1/2 cups Powdered sugar
• 2 large eggs
• 2 teaspoons Almond extract
• Pinch Salt
• 2 tablespoons Melted butter
• 1 1/4 pounds Frozen peaches
• Topping
• 3/4 cup Sugar
• 2 tablespoons Flour
• 2 tablespoons Melted butter

1. Preheat oven to 375.rnMix together dry ingredients rnWhisk together wet ingredients
2. Add wet to dry
3. Dump into tart pan, and pat to about a 1/8 inch thickness up the sides and the bottom of the pan. Set aside.
4. Place all filling ingredients in food processor EXCEPT FROZEN PEACHES.
5. Process for 30 seconds
6. Pour into prepared crust
7. Top with peaches ( make a pretty pattern)
8. Topping
9. Mix together sugar, flour and melted butter
10. Sprinkle on top of tart. Use it all.
11. Bake at 375 for 50 minutes. Until golden brown.

crust, flour, salt, sugar, flavorless oil, milk, almond extract, frangipane filling, powdered sugar, eggs, almond extract, salt, butter, peaches, topping, sugar, flour, butter

Taken from food52.com/recipes/80934-frangipane-peach-tart (may not work)