Yellow Peach and Almond Cream Tart

• 50 grams Unsalted butter
• 50 grams Powdered sugar
• 1 Egg yolk
• 1 pinch Salt
• 80 grams Flour
• 20 grams Almond flour
• 1 Bread flour (for dusting)
• 50 grams Unsalted butter
• 50 grams Sugar
• 50 grams Almond flour
• 1 medium Egg
• 1 tbsp Rum
• 150 grams Canned peaches
• 1 tbsp Apricot jam
• 1/2 tsp Water

1. Please refer tofor the tart crust.
2. You don't need to bake it.
3. Thinly slice and dry the peaches.
4. Use a hand mixer to beat the butter.
5. Add the sugar and mix well.
6. Add the beaten egg in 4~5 portions and mix well with a hand mixer with each addition.
7. Add the almond flour and mix softly to prevent it from flying out.
8. Add the rum and mix well.
9. Fill the tart crust with the almond cream.
10. Smooth the top and then arrange the peaches neatly on top.
11. Bake in an oven at 180C for about 40 minutes.
12. Take the tart out of the pan and rest it on top of a ramekin to cool.
13. Put the jam and water in a heatproof bowl and mix well.
14. Wrap lightly with plastic wrap and heat for about 1 minute.
15. Glaze the peaches with the mixture.
16. Don't brush it on the tart crust.

butter, powdered sugar, egg yolk, salt, flour, flour, bread, butter, sugar, flour, egg, peaches, apricot jam, water

Taken from cookpad.com/us/recipes/154901-yellow-peach-and-almond-cream-tart (may not work)