Peach and Raspberry Frangipani Tart

• 6 ounces plain flour
• 2 ounces caster sugar
• 1 pinch salt
• 14 teaspoon baking powder
• 2 ounces butter
• 1 egg
• 4 ounces almond paste
• 4 ounces caster sugar
• 1 egg yolk
• 4 ounces butter
• 1 egg
• 3 ounces plain flour
• 4 ounces fresh raspberries
• 6 ripe peaches, quartered and stoned

1. Make the pastry dough either by hand or in the food processor, allow to rest for 30 minutes in the fridge and then roll out and line a buttered 10" flan tin.
2. Make the frangipani by mixing the almond paste, sugar and egg yolk in a food processor.
3. Remove from the processor into a mixing bowl and beat in the butter and the egg.
4. Add the flour and mix until even.
5. Place the frangipani mix in the pastry case and bake for 40 minutes at gas mark 4, 170 C.
6. While still hot, place the peaches over the top and scatter the raspberries over the peaches.
7. Dust with icing sugar and serve with lots of whipped cream.

flour, sugar, salt, baking powder, butter, egg, almond paste, caster sugar, egg yolk, butter, egg, flour, fresh raspberries, peaches

Taken from www.food.com/recipe/peach-and-raspberry-frangipani-tart-69341 (may not work)